350gr Chocolate 150gr water (My note: you can substitude with Rum of liquid of your choice, just don't boil it with the water) 75gr light muscovado sugar . Great recipe, rave reviews from my friends and their families. On the side note, please use REAL chocolate, since you already omit the cream. It'll seem a bit liquidy, but it's fine, it'll set in the fridge, if it's too soft, re-melt it, add a little more chocolate, set in the fridge again. But for me, it's simply perfect!
I would say if you add too little cream into your ganache it would seize just the same. Cream is about 35% milk fat, the rest is water and some minerals. Basically, too little water ->seize, add some more water and chocolate -> ganache. It's a good tip if you had a few drop of water in your chocolate.
Thank you for this, I've made a batch and put coffee in a third and Bailey's in a third for presents. I just ate 1 of each and they're sooo good and so easy to make, thank you again x Merry Christmas
Thank you Paul for showing us all how to really! roll balls, absolutely the best ever! who would have thought. I have never been comfortable watching people roll little balls of anything in the palm of the hands. Love your channel.
Thank you so much for sharing this method of rolling and coating the truffles. There could not have been an easier and effortless way to do it. Initially, I was skeptical as its 31degC here and I had very very soft truffles (made of dark chocolate, caramel sauce, water and whisky) but surprisingly it worked exactly as how you made it looked! So pleased :D Square cut truffles are a thing here because of Royce but this will definitely be my go-to way of shaping my truffles!
aishwarya maini I was working with chocolate that had seized so it was already melted and I just added caramel sauce, water and whiskey to form a ganache
Im actually making truffles tomorrow, I have my dark and white chocolate ganache made and waiting for me in the fridge. Can't wait to make them. Yours look so delicious. Looking forward to more videos. Lee :)
Thank you so much for you videos!!! I decided to make home made Xmas gifts this year as money is a little tight! Decided to makes some chocolates and your videos have really helped me achieve something rather nice! I have so far put little hampers together with homemade chocolates, candles, chuckneys and biscuits. Thank you xx
A small amount of water will seize the chocolate. So if you’re adding water to chocolate you must add enough to saturate it to prevent this happening. Different types of chocolate have different saturation points.
An already melted chocolate has to be kept away from water or it will seize. Meanwhile, unmelted callets or discs can be un crystallized by hot water, cream or even fruit purée. Don’t limit yourself to just water or cream. You can make fruity Ganache using purées of Raspberries, Strawberries, Mango, apricots, Passion Fruit, Citron, grapes, Pineapple and so on...
No - using just rum would make the truffle too strong, so you would substitute a proportion of water for rum in the making process, by adding the rum to the chocolate and water once it's mixed together.
You said in the beginning you could use any liquid including cream, but then say it shouldn't have dairy in it. Can you please elaborate on what you mean by that?
He was explaining that a ganache is mixture of liquid e.g cream and chocolate. But for this he's making water so no dairy. Basically saying use what you want.
Hello. I have never tried anything like this before, so watch out family. If I were to want a little kick of whiskey to spice them up, what % of water would I substitute? Note.... I love whiskey
Hello, i want to as you if i store the in the fridge the cocoa powder on the outside will be dampt and didnt have that powdery texture again, what can i do to prevent that
i have created these truffeles (the half of the recipe) just to test it and i have added about 70 ml of Baileys wiskey cream and after putting the ganache in the fridge over night it is still to thin to roll into balls. what can i do to fix it ?
Sir, thanks a ton for all your tutorial. I have an request. If possible do u able to make a tutorial on how to colour Coco butter using powder colour & how to use those for colouring moulded chocolate. I am facing issue while unmoulding my chocolate. Is keeping it longer time helps?? tia
Thank you!!!! I have read about water ganache and now I am confident I will be successful. I will be making molded truffles ( I got a great deal on several professional molds) and wanted to know if I HAVE to use water? Can I use fruit juices? I was thinking about a raspberry truffle with raspberry puree and Chambord. Or is the puree too thick? You do a wonderful job at explaining and showing every step.
I use a reduced raspberry puree after making the initial ganache. I don't reduce the fluids at all and it comes out great! The base water ganache sets pretty thick so it can handle a bit of extra liquid or paste without making a huge impact like it would on a normal cream based ganache.
Paul A Young Fine Chocolates Is one week a conservative estimate..? I keep CREAM truffles longer than that without issue and there's absolutely NOTHING in these to go bad!! Btw- I just made a batch (I would usually sub soya cream for vegan truffles but this looked interesting...) and am both surprised and impressed. However, I find them a tad sweet so will be dropping the sugar quantity next time.. may be my chocolate tho; I use 58% (I buy in bulk and this suits my other baking needs most appropriately). I could try subbing some alcohol for water too. No matter; vegan ganache / truffles just got vamped in my gf home!! Many thanks 🎂☮️
Hi Paul- Quick question-where do you recommend buying the chocolate discs you use in your candy? By the way I think you are one sharp dressed man! Thanks, -Laurel
Paul A Young Fine Chocolates What % dark chocolate did you use for this recipe? I think this is key part of the recipe since the sugar amount would change depending on the cocoa percentage.
@@nathanrogers8713 that's what I was thinking, but maybe he is making his own chocolate using a mold similar to Valrhona? I hoping one of these days Paul replies with some more specifics ;)
@@Craiggy83 He already said he buys his chocolate. He crafts truffles and such from that bought chocolate rather than making his own. (And does a GREAT job at it, make no mistake) Guittard that he mentioned earlier in this post produces a traditional wafer for its couverture where Vahlrona uses a distinctly different shape than pretty much everyone.
Hey I have been always hearing water and chocolates should not be mixed as water destroys the chocolate... So am a lil confused with this water ganache recipe..plz explain ?
You should have remelted and added more chocolate. Your ratio could have been off or it could have been the differences between different brands of chocolate. I probably wouldn’t try this with a compound chocolate.
If you're using compound chocolate, then the quantities may have to be altered. Feel free to increase the amount of chocolate if it's too soft, and whisk the ganache very well to emulsify together
Hi Paul. Instead of dipping the truffle in coca powder can you dip it in another melted chocolate? I like my truffles to look smooth and rich from the outside but I don't seem to understand proper method to use to make them smooth. Is there a way you could demonstrate a technic and show how to make truffles smooth and chocolatie and hard shell for the outside? Thank you in advance:)
He has another video where he makes a whiskey truffle with whiskey added into the water ganache. In that case he used a mold and used the ganache as a center in the molded truffles. Doing so helps you avoid having to roll the ganache and makes for a perfectly smooth finish.
if you were adding whisky to this recipe would you add the whisky on top of the 150 ml water, or substitute some of the water amount for whisky? asking for a friend :P
350gr Chocolate
150gr water (My note: you can substitude with Rum of liquid of your choice, just don't boil it with the water)
75gr light muscovado sugar
.
Great recipe, rave reviews from my friends and their families. On the side note, please use REAL chocolate, since you already omit the cream. It'll seem a bit liquidy, but it's fine, it'll set in the fridge, if it's too soft, re-melt it, add a little more chocolate, set in the fridge again. But for me, it's simply perfect!
Doesn't the chocolate seize from adding water to it?
I would say if you add too little cream into your ganache it would seize just the same. Cream is about 35% milk fat, the rest is water and some minerals.
Basically, too little water ->seize, add some more water and chocolate -> ganache. It's a good tip if you had a few drop of water in your chocolate.
Quỳnh Anh Ngô alright.. Thank you so much
aishwarya maini the sugar stopped that
Why are you repeating the recipe from the excellent video-like you created it? It's not your recipe. And it's MLS of water not GM's.
Great video ! Thanks a million chef !!
Ingredients
350gms dark choc
150ml of water
75gms light muscavado sugar
Thank you for a clear teaching & wonderful explanation Sir!
You have gained a new follower!
Thank you for this tutorial ! I was taught that water will ruin your chocolate , you showed me something new!
It will ruin it if you're tempering chocolate. Liquid will make the chocolate cease in texture and render it useless.
come back to youtube ! Your videos are so informative and easy to follow !
Thank you for this, I've made a batch and put coffee in a third and Bailey's in a third for presents. I just ate 1 of each and they're sooo good and so easy to make, thank you again x Merry Christmas
Wow, I didnt' think it would be this easy. With only 3 ingredients, I want to try them.
Hey mate why did you stop making these,they are all brilliant videos
I now crave truffles and redheads with accents and beards. And there are none nearby. How frustrating....
Me too damnit lol
You are amazing,ur tutorials are great,thanks
Wow! I didn’t know I could use water to melt chocolate! Sweet 😁 I have a chocolate cake waiting for its ganache.
'you can just eat it' hahaha I love your style
Thank Paul! You're an inspiration!
You Sir are fantastically fantastic!!!!!
Love your attitude! 😋❤️🙏🏼🇨🇦
Hi Paul ....u are too gud I really love the way u explain .... Keep it up..god bless you
Thank you Paul for showing us all how to really! roll balls, absolutely the best ever! who would have thought. I have never been comfortable watching people roll little balls of anything in the palm of the hands. Love your channel.
Thank you so much for sharing this method of rolling and coating the truffles. There could not have been an easier and effortless way to do it. Initially, I was skeptical as its 31degC here and I had very very soft truffles (made of dark chocolate, caramel sauce, water and whisky) but surprisingly it worked exactly as how you made it looked! So pleased :D Square cut truffles are a thing here because of Royce but this will definitely be my go-to way of shaping my truffles!
Adeline Chua did you heat whiskey, water and sugar together?
aishwarya maini I was working with chocolate that had seized so it was already melted and I just added caramel sauce, water and whiskey to form a ganache
Adeline Chua oh okay.. Thanks for the reply :)
Your awesome brother.. keep rolling with your good stuff
I never knew you could make ganache with water. I thought you could only make it with double cream
Really enjoying these videos! Hope to see more content soon
Im actually making truffles tomorrow, I have my dark and white chocolate ganache made and waiting for me in the fridge. Can't wait to make them. Yours look so delicious. Looking forward to more videos. Lee :)
Love ganache recipe, especially white yum
So happy I found you!!!
What I like here, is the doing it right, champagne🖤 or whiskey truffles are Yummm also. I love the video.
A fantastic man! I love him😊
I was taught to protect chocolate from water and steam. I have to try the water ganache.
..... sharing them will be hard.... I loved it.
Sharing them will be hard 🤣🤣🤣
great video Paul, will be trying these for Xmas along with my slowly improving sourdough
You are amazing!
It's totally soft after more than 2 hours in the fridge. Mom is eating round balls of nutella for mothersday.
John Roekoe mine is also super soft 12 hours later, looks nothing like the video! What did I do wrong?!
Thank you so much for you videos!!! I decided to make home made Xmas gifts this year as money is a little tight! Decided to makes some chocolates and your videos have really helped me achieve something rather nice! I have so far put little hampers together with homemade chocolates, candles, chuckneys and biscuits. Thank you xx
I didn’t see u miss! Lol....wish I was there to take a taste !
Paul u rock
Love it. Love the handsome look. WoW
Loved the look on your face when you missed your mouth. Lol
Did you disappear?, want more videos
Just wooooowed....
You can make square truffles, no need to roll and they will be as delicious and no messy hands
350/150=2.333
So if I was to try an experiment with 100g bar of high grade chocolate I would use 42ml of hot sugary water.
New fan!
Can we use wine to make ganache? Can we heat wine to simmer?
1 cup water
1 1/2 cup chocolate
2/3 cup sugar
Not sure my conversions are right BTW
Going to make this right now!
JK I couldn't make it but made a pudding, I guess.
The first rule I was taught, "keep chocolate away from water" please explain.
A small amount of water will seize the chocolate. So if you’re adding water to chocolate you must add enough to saturate it to prevent this happening. Different types of chocolate have different saturation points.
An already melted chocolate has to be kept away from water or it will seize. Meanwhile, unmelted callets or discs can be un crystallized by hot water, cream or even fruit purée. Don’t limit yourself to just water or cream. You can make fruity Ganache using purées of Raspberries, Strawberries, Mango, apricots, Passion Fruit, Citron, grapes, Pineapple and so on...
@@tootstaray3272 Thanks for that,,really helpful.
Toots Taray I’ve seen people add the water directly into already melted chocolate while making a cake drip and truffles.
Which one makes for a stiffer ganache, one that melts slower in the hands? Water ganache or heavy cream ganache? And what is the ratio??
How long these water ganache lasts?? And shelf life of truffles?
Do we add the whiskey to the hot ganache or should we wait til the ganache cooled down a little? Or am I overthinking it?
Hi sir, would like precise dark or milk chocolate, I know that's different when we talk about water? Excuse me I m from Algeria
instead of water, can we use boil some rum and use it as liquid for emulsifying process?
No - using just rum would make the truffle too strong, so you would substitute a proportion of water for rum in the making process, by adding the rum to the chocolate and water once it's mixed together.
You are adorableee :)
These look great. Is there a better combination of sugar you could use to make the truffles shelf stable for longer?
Amazing!
Can I do it without the sugar?
Or replace the sugar from honey? Thanks
I did not know you could make ganache with water! Can I use it to crumb coat and cover a cake once it's set up a bit like a cream based ganache?
Hi Debbie, you can indeed!
You can make mac and cheese with water too! People on welfare do it!
Absolutely!!!
@@1wow187 you must eat that every day then
Hi Paul. does it make any difference if I roll the chocolate into a ball first before dusting them with cocoa powder
Youre adorable!!
You said in the beginning you could use any liquid including cream, but then say it shouldn't have dairy in it. Can you please elaborate on what you mean by that?
He was explaining that a ganache is mixture of liquid e.g cream and chocolate. But for this he's making water so no dairy. Basically saying use what you want.
Hello. I have never tried anything like this before, so watch out family. If I were to want a little kick of whiskey to spice them up, what % of water would I substitute? Note.... I love whiskey
did you ever try this? im just trying to figure this out also
The fact that the water is hot, does that keep the chocolate from seizing up?
Is it Dark Unsweetened Chocolate ? Also, is it dark compound chocolate or coverture? Please specify kindly
Hello, i want to as you if i store the in the fridge the cocoa powder on the outside will be dampt and didnt have that powdery texture again, what can i do to prevent that
What are the chocolates he uses called
i have created these truffeles (the half of the recipe) just to test it and i have added about 70 ml of Baileys wiskey cream and after putting the ganache in the fridge over night it is still to thin to roll into balls. what can i do to fix it ?
mine didn't freeze the way you have shown here any suggestions?
Can i use compound white chocolate to water ganache and coat and cover the cake as for coloured ganache
Sir, thanks a ton for all your tutorial. I have an request. If possible do u able to make a tutorial on how to colour Coco butter using powder colour & how to use those for colouring moulded chocolate. I am facing issue while unmoulding my chocolate. Is keeping it longer time helps?? tia
Can you put that ganache inside tempered chocolate shapes??
And i thought that tempered chocolate will freeze if water falls into it!
Why do you use water instead of cream?
Thank you!!!! I have read about water ganache and now I am confident I will be successful. I will be making molded truffles ( I got a great deal on several professional molds) and wanted to know if I HAVE to use water? Can I use fruit juices? I was thinking about a raspberry truffle with raspberry puree and Chambord. Or is the puree too thick? You do a wonderful job at explaining and showing every step.
JC Gregg did it work?
Yes - by using different water-based liquids, this will automatically flavour your ganache (such as fruit juices, tea, wine, etc.)
I use a reduced raspberry puree after making the initial ganache. I don't reduce the fluids at all and it comes out great! The base water ganache sets pretty thick so it can handle a bit of extra liquid or paste without making a huge impact like it would on a normal cream based ganache.
Can you use cream instead of water or does the ratio change?
amazing , but for how long can we keep them fresh if we want to give them as a present
Up to a week!
Could I roll that like a sausage between cling wrap for uniform shape cuts or will that spoil the texture?
has anyone got a response for the shelf life of water ganache truffles?
Hi Joanna, up to seven days!
Paul A Young Fine Chocolates Is one week a conservative estimate..? I keep CREAM truffles longer than that without issue and there's absolutely NOTHING in these to go bad!! Btw- I just made a batch (I would usually sub soya cream for vegan truffles but this looked interesting...) and am both surprised and impressed. However, I find them a tad sweet so will be dropping the sugar quantity next time.. may be my chocolate tho; I use 58% (I buy in bulk and this suits my other baking needs most appropriately). I could try subbing some alcohol for water too. No matter; vegan ganache / truffles just got vamped in my gf home!! Many thanks 🎂☮️
What is the ratio of chocolate and sugar and water for water Ganache. Please help
Which dark chocolate can be used? If you can suggest some brand
Do you HAVE TO add sugar to your mixture or is it optional?
Dear Paul, gow long is the shelf live of this truffles?
Please make a tutorial video of fudge brownies.
Can this recipe be achieved with milk chocolate or white chocolate?
Can we use milk chocolate
Hi Paul- Quick question-where do you recommend buying the chocolate discs you use in your candy? By the way I think you are one sharp dressed man!
Thanks,
-Laurel
Hi Laurel, I tend to use Guittard Chocolate mostly! You can pick it up in Marks & Spencer, Lakeland and Ocado
Paul A Young Fine Chocolates What % dark chocolate did you use for this recipe? I think this is key part of the recipe since the sugar amount would change depending on the cocoa percentage.
@@PaulAYoung You say that while posting on a video where you are using Valrhona... Their wafers are rather distinctive.
@@nathanrogers8713 that's what I was thinking, but maybe he is making his own chocolate using a mold similar to Valrhona? I hoping one of these days Paul replies with some more specifics ;)
@@Craiggy83 He already said he buys his chocolate. He crafts truffles and such from that bought chocolate rather than making his own. (And does a GREAT job at it, make no mistake) Guittard that he mentioned earlier in this post produces a traditional wafer for its couverture where Vahlrona uses a distinctly different shape than pretty much everyone.
Thank you but where the new video's am mis it 😔
If no Muscovado sugar? Any sugar you suggest?? Thanks
شكرا
Hi paul.. can i use honey instead of sugar?
Do u have to add the sugar? Is it a must?
Hey I have been always hearing water and chocolates should not be mixed as water destroys the chocolate... So am a lil confused with this water ganache recipe..plz explain ?
A little water makes chocolate seize - out gets chunky and gross textured. Add more water and that goes away. But you'll never get it to temper again.
Hello paul...i jst want to ask that can i use confectionery sugar.
Can I ask that is it ok if I used dark muscovado sugar ?
Can you replace the water with fruit juice ?
Can you use this recipe to make a whipped ganache?
What chocolate do you use to melt?
What brand of chocolate does he use?
Thank you so much for this recipe. I have a question, do we need tempered chocolate?
No, not unless you plan on coating them in chocolate.
@@Appaddict01 thank you!
I tried to make these today. My ganache has been in the fridge for about five and a half hours now and still isn’t set😭
You should have remelted and added more chocolate. Your ratio could have been off or it could have been the differences between different brands of chocolate. I probably wouldn’t try this with a compound chocolate.
Has anybody successfully done this? My compound chocolate seems to reject the water, other tries it is far too soft. Cant seem to get the mix right
You need to use real chocolate, not compound chocolate. Real (dark) chocolate is composed of just cacao, cocoa butter and sugar.
I made it.. it came out really well..
I used rum as a booze to the truffles
If you're using compound chocolate, then the quantities may have to be altered. Feel free to increase the amount of chocolate if it's too soft, and whisk the ganache very well to emulsify together
its water and sugar to boil .. thats it?
Hi Paul. Instead of dipping the truffle in coca powder can you dip it in another melted chocolate? I like my truffles to look smooth and rich from the outside but I don't seem to understand proper method to use to make them smooth. Is there a way you could demonstrate a technic and show how to make truffles smooth and chocolatie and hard shell for the outside? Thank you in advance:)
He has another video where he makes a whiskey truffle with whiskey added into the water ganache. In that case he used a mold and used the ganache as a center in the molded truffles. Doing so helps you avoid having to roll the ganache and makes for a perfectly smooth finish.
Hey Paul,
Can I replace the water with whiskey or wine in the recipe?
Yes
How long they remain in shape at Rome temp..as a Christmas gift
Room*
if you were adding whisky to this recipe would you add the whisky on top of the 150 ml water, or substitute some of the water amount for whisky? asking for a friend :P
On top of, it'll go really soft and smooth so needs a bit longer chilling but tastes so good . I made Bailey's ones this way