Signature Recipes

La Torretta’s Truffles

By Amanda Hansen, Pastry Chef

Pastry Chef Hansen serves these truffles at La Toretta del Lago Resort and Spa in
Montgomery, TX.  (See article on Chef Hansen.)

Ganache
1 pound dark chocolate
12 ounces heavy cream
4 ounces butter
2 ounces corn syrup
20 ounces dark chocolate
Nuts, jimmies, or cocoa powder

1. Bring cream and syrup to a boil.
2. Chop chocolate and cut butter and mix together.
3. When cream mix is hot pour over chocolate and let sit about three minutes.
4. Stir until all is incorporated.

Temper chocolate. When at temper (88 degrees) stir in melted butter, cream, and syrup, making sure that mixture is room temp (80 degrees).

To make a truffle pour ganache into a sheet tray and let cool in cooler until hard. With a melon baller, scoop portion out of the ganache making sure to get as many balls as possible until there is no ganache left. Roll into spheres and coat in tempered chocolate with hands. Add coating immediately after chocolate is tempered and let dry.