***This is my old post from my Facebook page back in September from last year. I haven’t created my own personal blog at that time. As Valentines Day is approaching, I think it would be great to share my updated version here. Wish everyone a happy Valentines Day!***
If you are looking for an unique gift for friends on a special occasion, why not surprise them with chocolate truffles that are made with your own two hands? Truffles! Those treats that are smooth, silky, and melt-in-your-mouth! Those that are usually sold in high end chocolate stores at an unreasonably high price! But do you know that they are actually quite simple and fun to make? Well…yes, fun, if you don’t mind getting your hands dirty and full of chocolate smell… To make truffles, all you need is to create a ganache by combining chocolate, whipping cream (and sometimes butter for a smoother mouthfeel), stir in optional flavorings like extracts, tea leaves, coffee powder or liquor, pop it into the fridge to let it firm up, shape it into balls, then roll the balls in different garnishes or dip them in tempered chocolate. It’s just that easy so let’s get started!
My basic truffles formula is “1-2-10”, which translates to one part whipping cream, two parts dark chocolate, and unsalted butter that is 10% of the chocolate by weight. For instance, 75g whipping cream, 150g dark chocolate, 15g unsalted butter or 5 oz. whipping cream, 10 oz. dark chocolate,1 oz unsalted butter. Once you remember this formula, you may make truffles in any quantity you wish. I usually exclude liqueur in my desserts as I have two young kids as my loyal customers. You may replace orange oil with Cointreau (but you will need more) for this recipe if you prefer. Just add and taste until you are happy with the flavor.
***這原是上年九月在Facebook專頁內的食譜分享（那時還未成立個人網頁哦！），情人節將至，EC特意將松露朱古力食譜、圖片及詳細做法重新編輯收錄在此，方便大家找尋，預祝大家情人節快樂！***
若想給朋友準備一份特别的禮物, 為什麼不給他送上自己親手製作的松露朱古力呢？松露朱古力質地柔軟、香濃幼滑、入口即溶，一般只在高級朱古力店有售，價格更不便宜。但你知道，只要自己不怕被朱古力弄污一雙玉手，它其實是很容易做的嗎？松露朱古力是甘納許(ganache)的一種，最普遍的製法，就是混合朱古力與淡忌廉（有時會加入牛油增加幼滑口感），加味（如香油、酒、咖啡粉、茶葉等），雪硬後搓成小球再沾上裝飾或用己調温的朱古力覆蓋。很簡單吧，我們開始喔～
EC的基本松露朱古力配方口訣是“1-2-10”，意思是一份淡忌廉、兩份黑朱古力、和10%朱古力重量的淡牛油，例如75克淡忌廉、150克黑朱古力、15克淡牛油或5安士淡忌廉、10安士黑朱古力…1安士淡牛油等。有了這個容易記的公式，大家可以按需要做不同份量的松露朱古力了！因為家中有小朋友，所以EC的甜品甚少用酒，今天介紹給大家是不含酒精成份的香橙味松露朱古力，愛酒的可用君度橙酒代替橙油，份量會比橙油多一點，請邊加邊試味至滿意為止！
Non-alcoholic Orange Dark Chocolate Truffles
香橙松露朱古力 — 無酒配方
Ingredients
For Truffles:
227 g/0.5 lbs good quality dark chocolate, chopped (I use 58%
couverture chocolate)
113 g whipping cream
23 g unsalted butter, cut into small pieces
1 tsp orange oil
For coating:
Unsweetened cocoa powder, powdered sugar, shredded coconut, shaved chocolate, etc
材料
松露朱古力
優質黑朱古力(切細，EC用58%調溫朱古力) 227克/半磅
淡忌廉 113克
淡牛油 (切細) 23克
橙油 1茶匙
裝飾
無糖可可粉、糖粉、椰絲、朱古力碎等等
Notes 註：
Try using the best dark chocolate you can afford. Premium chocolate gives the best taste. I use Lindt Piccoli bittersweet couverture chocolate.
由於松露朱古力的主要成份是朱古力，所以朱古力的品質直接決定了成品的味道。EC會建議大家使用能力範圍負擔得起的優質朱古力，EC用Lindt Piccoli 苦甜調温朱古力。
Directions 做法
Weigh your ingredients, chop chocolate (if using the block type) and cut butter into small pieces and set aside.
用磅量好材料，朱古力(如用大磚)及牛油切碎備用。
In a microwave-safe bowl, microwave whipping cream on high until it begins to bubble, about 30 to 40 seconds. Pour hot cream over chocolate pieces and let stand for 2 minutes until chocolate is melted.
用微波爐將淡忌廉加熱至微滾（EC的微波爐約需四十秒，請自行調節時間，用小鍋煮亦可），將淡忌廉倒入放有朱古力的大碗中，靜置兩分鐘待朱古力溶化。
With a rubber spatula, gently stir cream and chocolate together in small circles. Begin at the center and work your way out in larger concentric circles. If you see chunks of chocolate, microwave the mixture on medium power in 10 second intervals then mix until chocolate is completely melted.
以橡皮刮刀拌勻淡忌廉及朱古力，從中心點開始打小圈攪拌，慢慢將淡忌廉及朱古力拌勻，再將攪拌範圍向外擴大，直至將所有淡忌廉融入朱古力，若朱古力混合物尚有顆粒可將碗放入微波爐以中火（50%火力）每次加熱十秒再攪拌直至朱古力完全溶掉。
When mixture is smooth, stir in butter until shiny and smooth. Then stir in orange oil and mix well. This chocolate mixture is called a ganache. Cover the mixture with plastic wrap and refrigerate until it is somewhat firm and scoopable, 2 to 3 hours.
加入牛油拌至順滑有光澤，最後加入橙油拌勻成為甘納許(ganache)，用保鮮紙蓋着表面，放入雪櫃冷藏至凝固及半硬的狀態，約2-3小時。
With a small ice-cream scoop or two spoons, spoon mixture onto a baking sheet lined with parchment paper. Roll mixture quickly into balls. Return truffles to the fridge again for 10 more minutes to let them firm up if they become too soft after you finish rolling. It is crucial to shape mixture when it is at the right consistency. Pop it back to the fridge for 10 minutes if it is too sticky and let it sit in room temperature for 5 minutes if it is too hard to shape. It takes me several times to shape the balls perfectly round as they will melt in your hand when you roll them. To avoid chocolate melting too fast, wash your hands with cold water and pat dry before operating. I don’t recommend coating hands in cocoa powder prior to rolling chocolate as adding too much cocoa powder will interfere with the chocolate’s genuine taste. I’d rather wash my hands more often and transfer chocolate in and out from the fridge.
用小型雪糕勺或兩只湯匙將朱古力挖出成為朱古力球，放在墊了牛油紙的烤盤上，再將朱古力球逐顆放在掌心快手滾圓，朱古力的軟硬度是關鍵，太軟會黏手（要放雪櫃再雪十分鐘），太硬則難以搓成圓球（可放置室温五分鐘），滾圓過程完成後，若朱古力已開始變軟可先置雪櫃十分鐘。
***朱古力是會越搓越黏手的，因手心的熱力會令朱古力溶化，可以將手用凍水沖洗抹乾後才開始操作，EC不建議雙手沾可可粉防黏，因加入太多可可粉會影响朱古力本身的味道，EC寧可雙手多冲幾次凍水及花多點時間把朱古力放回雪櫃降温！
Place coatings (sifted cocoa powder, powdered sugar, toasted nuts, shredded coconut, and etc) in shallow plates or bowls. Roll truffle in your hands for a few seconds to soften it, then roll it in coating. Keep truffles in an airtight container and store them in the fridge. Let stand at room temperature for 15 to 20 minutes before serving. Makes about 22 truffles.
將裝飾（如無糖可可粉、糖粉、果仁碎、椰絲等）倒在小碟或碗中，先把朱古力放在掌心搓幾秒以便沾上裝飾，再把朱古力均勻沾上一層薄薄的裝飾，然後放入密實盒置雪櫃下格保存，食用時將松露朱古力從雪櫃取出，放置室温約十五至二十分鐘後可供食用，約做22粒松露朱古力。
六款不同裝飾的手作松露朱古力(上至下) ：無糖可可粉、白朱古力碎、好立克粉、糖粉、旺旺雪餅碎、烤香腰果碎
Dark chocolate truffles in six different coatings (from top to bottom): unsweetened cocoa powder, shaved white chocolate, Horlicks powder, powdered sugar, crushed rice crackers, roasted cashew pieces.
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