A decant dark chocolate ganache truffle rolled in crunchy toffee bits.
Jump to RecipeTawny + 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
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Special Ingredients
Dark Chocolate
The quality of the chocolate used greatly impacts the flavor of this mocha dip cookie. I like Ghiradelli Bittersweet 60% Cacao Chips. The less sugary chocolate provides a nice contrast to the sweetness of the cookie.
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 Wares section for plating supplies & 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
Recipe
Toffee Truffle
Ingredients
- 24 oz dark chocolate (60% cocoa) divided into 12 oz portions
- 1 1/3 cup heavy cream
- 2 tsp vanilla
- 2 cups toffee bits (or 4-5 smashed up heath bars)
Instructions
Toffee Center
- In a heat proof bowl, place 12 ounces of dark chocolate and set aside.
- In a heavy bottomed small sauce pan, heat up cream over medium heat until hot but not boiling.
- Add in butter to cream to melt. Give it a good stir then pour over chocolate while still steaming hot and let sit.
- After two minutes , begin to gently whisk chocolate and cream mixture. The chocolate will melt and start to combine with the cream.
- Add vanilla and continue stirring until it creates a thick, shiny ganache.
- Allow to cool on counter top for 10 minutes (can be warm, but not hot). Cover and put in fridge to chill completely (2 hours to overnight).
- Once firm, use a small cookie scoop (or round measuring spoon to scoop out 1 Tablespoon of hardened ganache. Using palm of hand roll into a smooth ball.Place balls on parchment lined baking tray. Once complete cover and place if refrigerator to keep chilled (or freezer for quick set).
Finishing
- Prepare toffee bits in a small bowl. (You can pour half in now and replenish as it is used up).
- Melt 10 ounces (setting aside 1/4 for tempering) chocolate in a double boiler or microwave. For microwave, heat on 50% power for 2 minutes. Stir vigorously. Heat in 30 minute increment on full power, stirring vigorously after each interval until melted. Once melted remove from heat.
- Temper by adding in the remaining chocolate and stirring until melted. Once melted continue to stir gentle, lifting spoon up and allowing chocolate to drizzle into bowl to cool. do this until it starts to get shiny and pudding texture.
- Using a fork or two toothpicks, place the ganache ball into the chocolate to coat all over. Pull out of chocolate and allow to drizzle off shaking gently.
- Place chocolate ball into toffee bits and coat all around the ball by gently rolling or sprinkling toffee bits over top.
- Then place candy coated ball on parchment covered tray. Repeat for all balls. Allow to set at room temp.
