Goat Cheese Truffle Recipe Failure
Has anyone tried to make the 'goat cheese truffles' from the instructional videos on this site? I followed directions exactly (hard to mess up with just 3 ingredients). The 2 tablespoons of maple syrup suggested might be the problem, as the mixture was too loose to form into a ball. Also, first taste of mix was like eating stinky feet! I love goat cheese, but am wondering if combining it with semi-sweet chocolate should ever be attempted. Help if you've had experience with this recipe.
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First of all, use bittersweet not semisweet chocolate. Try cooling the truffles longer. Keep the ganache in the fridge for 1 or two hours. After you roll the truffles, put them in the freezer. It will be much easier to dip them in chocolate if they are cold rather than at room temperature. Then, you roll them in the cocoa powder. I haven't made this recipe, but I have made truffles many times before, so I hope this helps! Then again, it may be just a bad recipe.
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re: erion
babette feasts
Jul 24, 2011 10:54 AM
If you are just going to roll them in cocoa powder, chilling is not a big problem, but dipping cold or frozen truffles is really not ideal. With cold centers, there is a risk of condensation forming between the center and the shell, and that high moisture layer can encourage mold and bacterial growth. There is also the problem of the centers expanding when they do finally come up to room temperature and cracking the shell. Sometimes you will get little corkscrew worms of truffle oozing out through tiny holes in the shell. Dipping frozen items into tempered chocolate will also cool your chocolate rapidly and make it more difficult to maintain your temper.
Ideally, you would have a properly formulated ganache that would be left at cool room temperature, perhaps under a fan, until a crust has formed that facilitates handling, then dip in tempered chocolate. If you're not dipping and just dusting with cocoa, and hour or two at room temp should be enough time for the chocolate to firm up. If not, briefly stirring the cooled ganache can encourage crystallization of the cocoa butter and make it stiffer.
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