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fondant as truffle filling

post #1 of 21
Thread Starter 
Is there any way to manipulate fondant (such as Satin Ice) by adding flavoring, butter, or something to make a truffle filling?
post #2 of 21
Not as far as I know... I think you would have to add so much stuff to change it into something I'd like to eat a glob of (love it for cakes but not for major snacking) that you'd be better off just starting with ingredients.
post #3 of 21
I might be able to help, but I need to know first; do you want a true truffle filling? If so, you'd just have to make it. All it is is basically a whipped ganache. I do have recipes for fondant cream centers, and candy centers using fondant. Some are soft and some need to be molded. Is there a particular flavor you're looking for?
Christine
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Christine
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post #4 of 21
I've done that, taken leftover fondant, added a touch of color and some LorAnn oil to flavor, rolled into balls and dipped in chocolate for truffles. It may not be a "true" truffle, but I've never had any complaints. icon_biggrin.gif
To find "THE RECIPE LINKS ARE HERE" thread, click on "Forums", then "Recipes" and it's the first sticky. Latest updates are on (the bottom of) page 10 here: http://cakecentral.com/cake-decorating-ftopic-625803-135.html
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To find "THE RECIPE LINKS ARE HERE" thread, click on "Forums", then "Recipes" and it's the first sticky. Latest updates are on (the bottom of) page 10 here: http://cakecentral.com/cake-decorating-ftopic-625803-135.html
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post #5 of 21
Ooooh...Calyssa, if you wouldn't mind, could you possibly share those recipes with me too?
post #6 of 21
Truffles aren't hard to make at all, and if I got a truffle that was fondant in the middle I might just have a few words for the one who made it.. icon_wink.gif

Fondant is so not a truffle.. now if I knew about this before and ordered anyway then no harm no foul, but if i was expecting a truffle and got chocolate covered fondant.. uh uh.. no way. Truffles are creamy and silky.. not chewy like fondant would be.

You don't have to whip the ganache at all.. infact most recipes I have ever seen for truffles are just chocolate and heavy cream with maybe a splash of amaretto, frangelico, cointreau, or some other liquor added to it for flavor. Chill that in the frige and scoop and roll.

I do a 1.5:1 ratio of chocolate to cream and flavoring if wanted.. make the ganache by pouring hot heavy cream over the chopped chocolate and let it stand for 5 minutes and then whisk until smooth and add in your desired flavoring.. pour into a container and chill in the fridge. When set simply scoop the chocolate ganache with a small scoop, roll in your hand quickly to shape and then roll in your toppings.. I like cocoa powder but you can do chopped hazelnuts or dip them in chocolate or whatever you think would be good.

Mmmm.. now I want to make truffles.. maybe my family will be lucky and get some for x-mas. icon_wink.gif
post #7 of 21
This is what I do when I make truffles.

http://www.epicurious.com/recipes/food/views/Robert-Linxes-Chocolate-Truffles-104655

Pretty dang simple. I probably won't mess with fondant after jkalmans comment...hee hee. I have read recipes or descriptions that say fondant center. I think mine are quite fine as they are though!

I roll some in the cocoa powder, some in toasted almonds, some in finely ground coffee, and some in powdered and granulated sugar. Very decadent.
post #8 of 21
Quote:
Originally Posted by jkalman

Mmmm.. now I want to make truffles.. maybe my family will be lucky and get some for x-mas. icon_wink.gif



That is exactly what I am doing for some of my Christmas presents this year. Trying to find some reasonably priced packaging that showcases them nicely. Running out of time..... icon_rolleyes.gif
post #9 of 21
I'd take them in a crumpled paper bag if you were giving them out.. icon_lol.gif

Fondant candies are good too.. just different and not what I would call truffles. If your family is used to your truffles.. then don't fix what ain't broke you know? icon_wink.gif

Nashville Wraps has nice truffle boxes and not bad prices.. I don't know if they would get to you in time for this x-mas, but maybe next year. icon_smile.gif

http://www.nashvillewraps.com/ShowType.ww?Class=048
post #10 of 21
http://www.nashvillewraps.com/ShowDetail.ww?Sku=dvcb9

This is what I wanted. Got into the ordering process...was $2.00 short for minimum order, didn't want anything else, was gonna be a service charge on top of it....arrggh! I wasn't that comitted to spending that much just yet. I might after the holidays to save for next year. These are the coolest boxes I could find.
post #11 of 21
Just to clarify, When you see a candy that says it has a "fondant" center, this is NOT rolled fondant. It's the type of fondant that is used for glazes and candy making. You can make it yourself, or you can buy it from a supplier in large buckets (MUCH easier). For candy-making it can be used in various ways, sometimes thinned out for a flowing, creamy center, sometimes left very thick and firm for a chewy candy type center, and sometimes, as in Cherry cordials, the liquid from the cherries completely liquifies the fondant, so you get that effect. And that would be a molded chocolate (bon bon) not a truffle.
Tara
<---wonders if anyone uses REAL ingredients anymore--sugar fruit nuts, cream, butter etc--instead of flavoring chemical cream from a bucket with pudding & jello and calling it "mousse"
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Tara
<---wonders if anyone uses REAL ingredients anymore--sugar fruit nuts, cream, butter etc--instead of flavoring chemical cream from a bucket with pudding & jello and calling it "mousse"
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post #12 of 21
My fondant for my chocolate covered cherries is 3 T melted butter, 3 T corn syrup, 2 1/2 cups sifter powered sugar. My in a bowl, then knead a bit. Wont be stick b/c of the butter. Pat out and cover a cherry. This made enough to cover a whole jar.
post #13 of 21
PinkZiab is correct, candy fondant is a lot different than cake fondant. You can buy it at any candy/chocolate supply store. It is like a fine powdered sugar.
Mary Jo
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Mary Jo
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post #14 of 21
I didn't even think to clarify that about candy fondant.. good point.

and now thanks to this thread I am going to make chocolate truffles.. not what the waistline needs, but who the hell cares!! icon_lol.gif
post #15 of 21
Ohh and Jaime... I love that box you linked too.
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