I tried making some chocolate truffles last night and they were nice, but not great.
The recipe I used was:
200g dark chocolate
1/3 cup thickened cream
1/2 tspn vanilla extract
The ganache was silky smooth, but as a truffle it was kind of rough if that makes sense. I just used the Cadbury dark choc melts I've seen other recipes say to used 70% cocoa, but I bought the Old Gold 70% one and it was too bitter for my liking.
So, what brand chocolate do you use and where do you get it from?
I've also seen that some recipes use unsalted butter….what does this do for the truffle?
Is there a rough ratio of cream to chocolate for truffles?
Anyone got a good recipe to use that produces a lovely soft, silky smooth centre?