125g Whipping cream
100g Dark Chocolate
70g Milk Chocolate
25g Unsalted butter (room temperature)
65g Baileys pumpkin spice
A generous pinch of both ground cinnamon, ginger
A little grated nutmeg
For Rolling The Truffles
50g Feuilletine Wafer
300g Milk chocolate for tempering
Makes Approx. 30-35 Truffles
Stainless steel bowl
10mm plain piping nozzle
Tray & greaseproof paper
Extra tray and piece of greaseproof paper for dipping truffles
Fork for dipping.
- Finely chop chocolate and weigh into bowl. Weigh cream into a pan add the spices and bring to a simmer. Take off the heat and set aside for 30 seconds. Pour cream over the chocolate and gently stir, add in the butter and continue stirring until combined. Once the ganache is cool add in the baileys pumpkin spice.
- Allow the ganache to set in a cool place for a couple of hours. Cut a hole in the piping bag big enough for the nozzle and fill with the ganache. Prepare the tray with a piece of greaseproof paper put a little ganache under each corner of the paper. Pipe the truffles about the size of a 10 pence piece. Cover the tray and leave truffles to set in a cool place overnight.
- Tempering the chocolate using the seeding method- Finely chop the milk chocolate, melt two thirds of the chocolate in a stainless steel bowl over a saucepan of barely simmering water, continually stirring until chocolate is completely melted. While the chocolate is melting prepare your extra tray with a sheet of greaseproof paper.
- Remove the chocolate from the heat, wipe the bottom of the bowl with a tea towel and then add in the last third, Occasionally stir until the extra third has melted. The chocolate should be cool to touch 29-30°C but liquid enough to dip the truffles.
- Add the wafer to the milk chocolate and coat with a generous layer of chocolate use a fork to help coat and remove the truffle from the bowl and place on the paper. Place the truffles in the fridge for a few minutes to set and then transfer to a cool place until serving.
Top Tips for Working with Chocolate
- It is best to work with chocolate in a cool kitchen.
- If the ganache gets to soft when dipping place the truffles in the fridge to reset.
- If the chocolate becomes to thick re-warm over a saucepan of barely simmering water being careful not to over heat as this will bring the chocolate out of temper.
- Any left over chocolate from dipping can be turned into chocolate bark placed on a piece of greaseproof paper and smooth the chocolate until flat cover and chill for a few minutes. Serve at room temperature.