Truffle Trio

 

White Chocolate Wasabi Truffles

4 oz. heavy cream
½ oz. corn syrup
14 oz. white chocolate; finely chopped
½ oz. butter; softened
2 tsp. wasabi powder

Bring the cream to a boil. Add the corn syrup and stir to incorporate. Pour the hot cream over the finely chopped chocolate.  Allow to sit 3 minutes, gently stir in the butter and wasabi powder until smooth. If necessary return to the heat to melt all the chocolate. Pour into a hotel pan to cool completely. Using the #100 scoop, scoop level portions of truffles out. When finished roll each truffle into a round ball and finish in a mixture of 10X and wasabi powder sifted together.

 

Thai Chili Truffles

4 oz. heavy cream
½ oz. corn syrup
8 oz. bittersweet chocolate; finely chopped
½ oz. butter; softened
1 tsp. Thai chili powder
Cocoa powder; as needed to finish

Bring the cream to a boil. Add the corn syrup and stir to incorporate. Pour the hot cream over the finely chopped chocolate. Allow to sit 3 minutes, gently stir in the butter and chili powder until smooth. If necessary return to the heat to melt all the chocolate. Pour into a hotel pan to cool completely. Using the #100 scoop, scoop level portions of truffles out. When finished roll each truffle into a round ball and finish in sifted cocoa powder.

 

Ginger Truffles

4 oz. heavy cream
½ oz. corn syrup
8 oz. bittersweet chocolate; finely chopped
½ oz. butter; softened
1oz. crystallized ginger; finely chopped 

Bring the cream to a boil. Add the corn syrup and stir to incorporate. Pour the hot cream over the finely chopped chocolate. Allow to sit 3 minutes, gently stir in the butter and ginger until blended. If necessary return to the heat to melt all the chocolate. Pour into a hotel pan to cool completely. Using the #100 scoop, scoop level portions of truffles out. When finished roll each truffle into a round ball and finish in tempered dark chocolate.

 

Recipes by the School of Hotel, Culinary Arts and Tourism, Schenectady County Community College.