A decant dark chocolate ganache truffle rolled in crunchy toffee bits.
Tawny + Toffee
This Toffee Truffle was part of a dessert trio to pair with two ports. I especially choose a toffee flavor profile for the tawny port, that has its own buttery, caramel flavor. Incorporating it into a truffle provided dual textures of fudge-like creaminess with bits of crunch.
Wine Pairing
Original Pairing: Whidbey Island Ruby Port & Kopke Tawny 10 Year Port General Pairing: Tawny port, dessert wine, brandy, cream liquor Menu Overview
Specialty Ingredients
Dark Chocolate
This truffle is mostly chocolate, a ganache filling and then chocolate coating. I most often use Ghirardelli Bittersweet 60% Cacao Chips. The less sugary chocolate provides a nice contrast to the sweetness of the toffee.
Toffee Bits
Instead of making toffee I chose the quicker method of buying Heath Bar bits in the baking section. You could buy any toffee candy and break it up into to bits.
Equipment
Double boiler or Microwave
I use this for melting chocolate that I need to keep warm for longer periods of time. Though you can use a Microwave for melting chocolate.
Heavy Bottom Sauce pan or Microwave
A thicker bottomed sauce pan will provide more even heating of milk products (milk, cream, etc) with less risk of scalding. Or, careful use of the microwave can heat up cream if you keep an eye on it.
Planning the dish
These freeze nicely, so I make them well in advance so I don’t have to rush. Though just a day ahead works to give enough time for the chocolate to set.
Timing the Elements
2+ Days Ahead: make the ganache filling and allow to chill well.
1+ Days Ahead: Build ganache balls. Dip and coat. Allow to set overnight.
Day of Event: Plate and serve
Plating Tips
We plated these as a single truffle alongside two other desserts. It works well as a component of bite-sited assortments. A little mint adds a pop of color against the dark brown.
Truffles also look great stacked in a bowl or tray. They are a beautiful addition to other desserts such as atop a brownie, m mousse, ice-cream, or slice of cake.
See Resources for plating supply ideas.
Pairing Alterations
Coating Options: While this recipe calls for dark chocolate, you could use a lighter touch with the chocolate incorporating milk chocolate, white chocolate or a general candy coating.
Flavor additions: You can add a bit of flavor to the ganache filling by adding it to the cream as it is heating. Whether a dash of vanilla, some orange peel. You could also add in some chopped nuts, such as peacans, in the ganache (at it’s warm liquid stage). P
