Part Deux: Orange-Scented Anzac Biscuits with Dark-Chocolate Truffle Filling
April 30, 2014 § 7 Comments
Ready to make the filling for Orange-Scented Anzac Biscuits with Dark-Chocolate Truffle Filling? If you’re just jumping in here, you might want to pop on over to read Part One of this story to get caught up. Part One gives you a short history of ANZAC day and Anzac biscuits, along with my orange-scented version of this Aussie classic cookie. Part Deux (that would be this post here) has the:
If you’ve already made a firm ganache and/or have a favorite recipe of your own, you can skip ahead to the assembly details. If not, follow along as we make a firm, dark-chocolate ganache. A ganache is simply an emulsification (oil in water) of chocolate and cream. Chocolate ganaches can be firm, medium, or soft, as defined by the ratio of chocolate to cream.
- Firm ganache: 2:1 ratio of chocolate to cream.
Good for: making sandwich cookies or hand-rolled chocolate truffles.
- Medium ganache: 1:1 ratio of chocolate to cream.
Good for: chocolate bonbon centers, cake fillings, thick glaze to coat a cake.
- Soft ganache: A ratio of 1:1.5 up to 1:2 chocolate to cream (more cream than chocolate).
Good for: whipped cake filling, dessert sauces.
In it’s simplest form, the recipe has two ingredients: chocolate and cream. I’ve added a bit of glucose (you can substitute corn syrup) for a touch of sweetness and longer shelf life. You might also see chocolate ganache recipes in which a bit of butter is added. Adding butter adds fat, which results in a smoother, creamier mouth feel. It’s a nice touch, but not necessary here — especially as the Anzac biscuits are already so buttery. (Note: You’re more likely to see the addition of butter in ganaches that will be used specifically for confections — truffles and bonbons.)
Medium-sized, microwave-safe bowl
Small saucepan (1 quart)
Instant-read thermometer (recommended, but not required)
Note: Because the ratios for ganache are specific and based on weight, I strongly recommend using a kitchen scale to weigh your ingredients, rather than relying on volume measurements.
9 ounces finely chopped dark chocolate or chocolate feves (disks)
4.5 ounces heavy cream
1 tablespoon + ½ teaspoon corn syrup or glucose
- Place chopped chocolate (or feves) in a medium-sized, microwave-safe bowl. Heat in the microwave on 50% power for 30-second increments, stirring each time, until chocolate has melted. Set aside briefly while you prepare the cream.
You want the chocolate to be completely melted, but not too hot. If you have an instant-read thermometer, check the temperature. Ideally it should be between 110°F and 115°F. It’s ok if the temperature is a few degrees lower, but not higher.
- Combine cream and glucose or corn syrup in a small saucepan and heat until just starting to boil.
Keep a close eye on your pot, as cream can boil over in a flash. (Trust me, it’s a lesson that I’ve learned more than once, the hard way.)
- Remove pot from heat and allow the cream to cool for a minute or two.
If you have an instant-read thermometer, your cream is ready to use between 150°F and 165°F.
- Test the temperature of the chocolate either by dipping your pinky finger in it (the chocolate should feel as warm as, or just slightly warmer than, body temperature) or using an instant-read thermometer.
If you’re using a thermometer, your chocolate should be in the 98°F to 104°F range.
- Slowly and continuously pour a thin stream of cream into the center of the chocolate while stirring the chocolate continuously (stir faster than you pour). Make sure that you’re stirring in the center of the bowl, not around the edges.
This is the part where you create that emuslification of chocolate and cream! Imagine that you’re creating a vortex in the middle of the chocolate, and that vortex is pulling in the cream.
- Keep stirring until all cream has been incorporated with the chocolate. If there’s a small amount of cream around the edge of the bowl, expand your stirring radius to incorporate any remaining cream.
Your ganache should be smooth and shiny. It’s likely still too warm to work with yet, so you’ll need to let it cool down.
- You want the working consistency of the ganache to be fudgy, but not stiff. Cool the ganache at room temperature or by placing it in the refrigerator for a few minutes.
If you put the ganache in the fridge, stir it every time you check on it. Again, if you have an instant-read thermometer, you’ll want to cool the ganache to 77-78°F before you use it.
Now that you’ve made the biscuits and the ganache, you’re ready to assemble these rich, chewy, creamy, decadent treats!
2 Sheet pans
1½” Ice cream scoop or 1 tablespoon measuring spoon
24 Orange-Scented Anzac Biscuits
1 Batch firm chocolate ganache (see above)
- Line two sheet pans with parchment paper.
- Arrange 12 Anzac biscuits on each sheet pan (half face down and half face up) as shown here.
- Using the tablespoon or ice cream scoop, form a truffle ball and place it in the center of a face-down biscuit. repeat for all face-down biscuits (12 total).
Note: You want the filling to be firm enough that you can make a ball with it, but not so firm that it’s stiff and hard to work with. If the filling is too stiff, try gently warming the ganache in the microwave on low power (30-40% power and 15-20 second intervals, stirring each time).
- Place a face-up biscuit on top of each truffle scoop and gently (and evenly) press down, forcing the filling to the edge of each sandwich.
- Share and enjoy or store in an airtight container for several days (if they last that long!).
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