Black garlic chocolate truffles are not a prank (which you might think they are), and no traditional garlic flavour can be found in them either. With just a touch of acidity the puzzling flavour of black garlic deepens the one of chocolate and in effect grants luxurious, intense and mysterious layers to my truffles’ taste. Nothing like you’d expect. Black garlic chocolate truffles recipe will surprise you, or maybe even impress!
3 INGREDIENT BLACK GARLIC CHOCOLATE TRUFFLES
My Black garlic chocolate truffles are made of only 3 ingredients: classic ganache of 60% cocoa chocolate and heavy cream (50:50) plus black garlic cloves melted together. Each truffle is a soft, rich chocolate mouthful of deliciousness and joy, which will please even the sweetest tooth in a bite.
About 2 years ago I came up with Caramelised Garlic and Pear Tartlets, which I still love and think that the recipe works great. Unusual, I know. Pear and blue cheese, caramel and salt… These unlikely harmonious relationships are rare and special and finding the right combination, which makes you go ‘whoa!’ is a tough challenge for the most brave and curious palates.
Apart from the tartlets I hadn’t been successful in my kitchen lab with putting garlic in sweets. I have given up all hope and stopped my miserable attempts… until the black garlic chocolate truffles delivered the ‘wow’.
A few years back I tried black garlic chocolate ice cream at The Garlic Farm’s cafe and, although initially I couldn’t find the garlic flavour after a little while it hit me with an overwhelming force. I just couldn’t finish my serving. I thought it does have potential if things were toned down by a notch or two. This is why I was very particular about how much black garlic went into the ganache and how powerful the taste of it is when the ganache is warm and when it cools down.
I do hope you’ll try this recipe! Black Garlic Chocolate Truffles are a great, original and very surprising gift idea as well! Try it and let me know your thoughts in the comments below.
- 220g of bittersweet or dark chocolate (high quality, 60% cacao or higher), well chopped into small pieces. I like to use Lindt or Bourneville.
- 110ml of heavy whipping cream
- 4-5 black garlic cloves
- Cocoa powder
- Desiccated coconut
- Finely chopped nuts
- Finely chopped almonds
- In a small saucepan, bring cream to a simmer. (stir and scrape down the sides with a spatula every few minutes). Add mashed black garlic cloves and whisk gently on a very low heat until garlic almost completely dissolves in cream.
- Place the chocolate in a separate bowl. Little by little pour the black garlic cream mixture over the chocolate and stir until smooth.
- Allow to cool, then refrigerate for two hours.
- Use a teaspoon to roll out balls of the ganache. Roll in your hands quickly and place on a baking sheet lined with parchment paper. You’ll find that the ganache will melt from the heat of your hands - when this happens dry your hands with kitchen paper as necessary and continue.
- Place the shaped truffles in the refrigerator overnight. The following day roll in the coating of your choice.
- Store refrigerated and consume within a week.