Light Truffle - Dark Truffle for Filling

Light truffle with a soft and creamy center of 70% or 80% couverture chocolate, enriched with 35% liquid cream, ideal for enjoying as a decadent filling.
dessert
vegetarian
Ingredients
Servings
4
Measurement units

Light ganache (about 25 profiteroles or one Swiss roll)

  • 40 gWhite truffle
  • 400 ml70% or 80% couverture chocolate
  • 60 g35% liquid cream
  • sugar

Dark ganache (about 15 buns or one Swiss roll)

  • 225 grs70% or 80% coating chocolate
  • 100 grsmilk coating chocolate
  • 250 ml35% liquid cream
  • 3 grssorbic acid (preservative, optional)
Nutritional Information

Per 100 g

Calories
365 kcal
Protein
2.9 g
Fat
32 g
Carbohydrates
17.7 g

Calculated from reviewed ingredient weights and pinned USDA FoodData Central records.

Step-by-step Guide

Note: One part must be prepared the day before

  1. The first thing to do the day before is to prepare the marinade. Mix all the ingredients in a large container and cover it with plastic wrap. Let it rest in the refrigerator for a minimum of 12 hours to allow the flavors to combine well.
  2. Additionally, prepare the dough the day before. Combine the flour, yeast, and salt in a bowl. Gradually add the warm water while stirring to form a smooth dough. Cover the bowl with a damp cloth and let it rest at room temperature for about 2 hours to ferment.
  3. Finally, place the fermented dough in the refrigerator and keep it chilled until ready to use the next day. This will help develop the flavor and make it easier to work with.

Preparation: White Truffle

  1. Place the heavy cream in a saucepan over medium-high heat until it begins to heat up.
  2. When the cream starts to boil (note that once it starts boiling, it rises quickly and can overflow), add the chopped chocolate and stir constantly until it has completely melted and is well combined with the cream.
  3. Continue stirring as you allow the mixture to come to a boil three times. Each time it boils, remove it from the heat for a few seconds to let it cool down slightly, then return it to the heat.
  4. Once it has boiled three times, transfer the dough to a glass bowl. Cover it with plastic wrap touching the surface to prevent a crust from forming, and let it cool to room temperature. Once cooled, place it in the refrigerator Without Whipping for at least 12 hours or until the next day.
  5. The next day, add the sugar and whip the mixture with electric beaters at medium-high speed until it reaches the consistency of whipped cream.
  6. Place the whipped truffle in a piping bag and use it to fill the cake.

Preparation: Dark Truffle

  1. Put the heavy cream in a saucepan over medium-high heat.
  2. When the cream begins to boil (Note: when it starts, it rises quickly and can overflow), remove the saucepan from the heat and add the two types of chocolate. Stir constantly with a spatula until the chocolate has completely melted and is well integrated with the cream.
  3. Continue stirring while allowing the mixture to come to a boil three times in a controlled manner. When it begins to boil, immediately remove from the heat and let the mixture settle. Once it has settled, return the saucepan to the heat. Repeat this process two more times.
  4. Transfer the mixture to a glass bowl. Cover it with plastic wrap, ensuring it directly touches the surface of the ganache to prevent a crust from forming. Let it cool to room temperature, then place it in the refrigerator overnight.
  5. The next day, before using, the ganache must be tempered. This is a simple process, but care must be taken not to burn the chocolate during preparation.
  6. Transfer the ganache to a saucepan that can go directly onto the heat. Use your hands to knead the ganache until it reaches the point where it can be stirred with a whisk. Important: Keep the saucepan on the heat for only 10 seconds, then remove and work the chocolate off the heat. Return to the heat for another 10 seconds and repeat this cycle until it achieves a smooth, creamy texture, similar to Nutella, and can be stirred with a whisk.
  7. Place the truffle in a piping bag and use it to fill the cake.
Recommendations & Tricks
  • The light ganache is used to fill cakes, profiteroles, brioches, Swiss rolls, etc.
  • The dark ganache is used to fill buns, Yule logs, etc.
  • Part of it has to be prepared the day before.
Original recipe
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    Light Truffle - Dark Truffle for Filling | The Catalan Table