如果您购买一盒各​​种巧克力松露，您可能不会意识到它们的相似之处：当然，它们可能具有不同的形状，涂料，装饰，甚至是用不同种类的巧克力制成的。但基本上，松露都是相同的：巧克力和奶油的混合物中的平滑中心称为Ganache，浸入纯巧克力的外壳中。

What makes the assortment box so enticing is that there are endless ways to riff on this formula: You can use white, milk, or dark chocolate; you can flavor the chocolate by infusing the cream, or by mixing flavorings right into the ganache; and you can roll the truffle in any number of coatings. Which makes it easy to create a truffle recipe just the way you like it.

巧克力大师Truffle Recipe

注入奶油（如果愿意的话）

松露的基础是Ganache，是融化的巧克力和浓奶油的缎光滑混合物。调味松露的一种选择是将奶油在甘纳奇（Ganache）中使用之前，将奶油注入新鲜的草药，全香料或柑橘皮。

放1杯浓奶油**，加上你的输注成分(see options below) in a small saucepan, and warm the mixture over medium-high heat, stirring occasionally, until the cream begins to boil. Cover the pan, remove it from the heat, and let it sit for 1 hour. At that point, taste the cream; if you want a stronger flavor, let it sit longer. Otherwise, strain the cream and return it to the saucepan, discarding the infusion ingredient.

种子和从1/2香草豆刮下的豆荚	2汤匙。细磨碎的柠檬皮	3汤匙。细磨碎的橙皮
1Tbs. dried lavender	1/4杯切成薄片的新鲜生姜	1/2杯挤满了新鲜的薄荷叶子
1whole star anise, smashed	1whole cinnamon stick	2 whole cardamom pods, crushed

研磨巧克力

您可以用白色，牛奶或黑巧克力制成甘纳奇，然后将相同类型的巧克力用于松露壳。由于Ganache中没有添加糖，请记住，白色和牛奶巧克力松露比黑巧克力更甜。

研磨巧克力of your choice (see options below) in a food processor until it reaches the consistency of coarse meal, about 30 seconds.

12盎司。半甜（55％至60％）巧克力，切碎

15盎司。牛奶巧克力，切碎

15盎司。白巧克力，切碎

做甘纳奇

Whether or not you infuse the cream, you can add another layer of flavor by blending in liqueur, ground spices, nut butter or jam into the ganache.

带来1cup of cream** (whether you infused it or not) to a boil in a small saucepan over medium heat. Add the hot cream, plus anyadd-ins（请参阅下面的选项），到食品加工机中的巧克力，然后加工直至光滑，约10秒钟。添加2汤匙。柔软的无盐黄油并再次处理直到平滑，大约10秒钟。

**笔记：Certain combinations require reducing the amount of cream: If you choose milk or dark chocolate ANDa liqueur for the add-in, reduce the cream to 7/8 cup (or 1 cup minus 2 Tbs.). If you choose milk or dark chocolate AND a jam or marmalade for the add-in, reduce the cream to 1/3 cup.

1/4茶匙。ground cinnamon	1/4茶匙。地面锚辣椒粉	2茶匙。即时意式浓缩咖啡
1/4茶匙。温和的咖喱粉	1/4茶匙。flaky sea salt, such as fleur de sel	2/3 cup smooth peanut butter
2/3杯覆盆子果酱，加热	2/3杯草莓果酱，加热	2/3杯橙色果酱，加热
2汤匙。Grand Marnier	2汤匙。尚博尔	2汤匙。Baileys
2汤匙。Frangelico	2汤匙。kahlua	2汤匙。amaretto

Chill the ganache

将Ganche转移到8英寸的方形玻璃烤盘上，用保鲜膜紧密盖，然后冷藏直至牢固，约2小时。请记住，如果您将果酱添加到Ganache中，它将具有稍微粘性的质地，例如焦糖。

Shape the truffles

Using 2 teaspoons, scoop rounded, heaping teaspoonfuls of ganache onto a large, parchment-lined baking sheet. When all of the truffles are scooped, use your palms to roll them into smooth 1-inch balls (don’t worry about making them perfect). Transfer the truffles to the refrigerator and chill for at least 20 minutes.

Dip and coat the truffles

最后，您可以通过将它们卷成碎坚果，糖果甚至椒盐脆饼来为松露添加一点质地。如果愿意，您可以将牛奶或白巧克力松露贝壳无涂层留下，但是未涂层的黑巧克力松露的饰面会变成斑点和暗淡。

Melt其他8 oz. of your chosen chocolate在一个中等耐热碗中，将少量减少水的小煎锅放在一个小煎锅中，偶尔搅拌直至光滑。将碗转移到工作表面。

放你涂料成分（如果使用 - 在下面查看选择）在一个中等大小的碗中。

2杯切碎的烤杏仁	2 cups finely chopped toasted hazelnuts
2 cups finely chopped toasted pecans	2 cups finely chopped peanuts
2 cups finely chopped pistachios	2杯切碎的甜椰子（烤或敬意）
2 cups crushed peppermint candy	2杯压碎的太妃糖棒，例如Heath（食品加工机中的磨碎）
2杯压碎椒盐脆饼	2杯碎的可可豆nibs

Working in batches, use a fork to dip the truffles in the melted chocolate, then roll them in the coating ingredient until well coated. Let the truffles cool for a minute or two in the bowl of coating, then return them to the parchment-lined baking sheet. If you’re not coating the truffles, simply dip them in chocolate, then return them to the parchment-lined baking sheet.

让松露在室温下至少15分钟。如果不立即食用，将它们存放在冰箱中的密封容器中长达5天。上菜前将它们带到室温。