Water Ganache Truffles with Paul A.Young

[@francesca2202]

Thank you for a clear teaching & wonderful explanation Sir! You have gained a new follower!

[@12dezil]

Hey mate why did you stop making these,they are all brilliant videos

[@kostakis3]

Great video ! Thanks a million chef !!

[@shonasampson6113]

Hi just watching this video. Thanks for the tip with just using your fingers to roll the truffles. I will be doing that from now on as I did wonder why my truffles always ended up sticky coz I was using my palms to rolls them 👏🏻👏🏻

[@quynhanhngo7062]

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!

[@aishwaryamaini8341]

Doesn't the chocolate seize from adding water to it?

[@quynhanhngo7062]

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.

[@aishwaryamaini8341]

Quỳnh Anh Ngô alright.. Thank you so much

[@jackt993]

aishwarya maini the sugar stopped that

[@sliewood]

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.

[@chefIndiascorner]

Thank you for this tutorial ! I was taught that water will ruin your chocolate , you showed me something new!

[@MyPerspectiveOnly]

It will ruin it if you're tempering chocolate. Liquid will make the chocolate cease in texture and render it useless.

[@EverythingsOrange]

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

[@gayatribankeshwar618]

You are amazing,ur tutorials are great,thanks

[@gaylesmith1752]

Love your attitude! 😋❤️🙏🏼🇨🇦

[@romadavila]

Thank Paul! You're an inspiration!

[@CandyFloss162010]

come back to youtube ! Your videos are so informative and easy to follow !

[@herbieshine1312]

You Sir are fantastically fantastic!!!!!

[@feefeee]

Wow, I didnt' think it would be this easy. With only 3 ingredients, I want to try them.

[@Louetted]

Ingredients 350gms dark choc 150ml of water 75gms light muscavado sugar

[@00112233sweet]

Hi Paul ....u are too gud I really love the way u explain .... Keep it up..god bless you

[@louisestruwe3933]

'you can just eat it' hahaha I love your style

[@adribazaar]

Wow! I didn’t know I could use water to melt chocolate! Sweet 😁 I have a chocolate cake waiting for its ganache.

[@faded743]

Your awesome brother.. keep rolling with your good stuff

[@gossamerhall]

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.

[@SamyuktaaDhandapani]

Really enjoying these videos! Hope to see more content soon

[@chuapea]

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!

[@aishwaryamaini8341]

Adeline Chua did you heat whiskey, water and sugar together?

[@chuapea]

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

[@aishwaryamaini8341]

Adeline Chua oh okay.. Thanks for the reply :)

[@joeymusacchio9816]

What I like here, is the doing it right, champagne🖤 or whiskey truffles are Yummm also. I love the video.

[@SuperHalolover117]

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?

[@CraftyLoops]

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 :)

[@RainorShine1]

Love ganache recipe, especially white yum

[@fernandalira6319]

Very nice! I was melting chocolate bar in a bowl and the boiling water invaded the bowl, I kept stiring and looked like a truffle. So I wondered If truffle with water really exist! Thanks for your video!

[@Shail_i_cook]

Can we use wine to make ganache? Can we heat wine to simmer?

[@certovababicka]

A fantastic man! I love him😊

[@mariella069]

So happy I found you!!!

[@lonbra2012]

Amazing! Can I do it without the sugar? Or replace the sugar from honey? Thanks

[@a.krishna3924]

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??

[@reshmasasankan7229]

instead of water, can we use boil some rum and use it as liquid for emulsifying process?

[@PaulAYoung]

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.

[@mkivy]

I didn’t see u miss! Lol....wish I was there to take a taste !

[@sonalgupta779]

How long these water ganache lasts?? And shelf life of truffles?

[@nichellerozario1982]

Is it Dark Unsweetened Chocolate ? Also, is it dark compound chocolate or coverture? Please specify kindly

[@jasminericcardi]

..... sharing them will be hard.... I loved it.

[@arielaviv4706]

You are amazing!

[@amalabdalli8767]

amazing , but for how long can we keep them fresh if we want to give them as a present

[@PaulAYoung]

Up to a week!

[@Vimtuous]

These look great. Is there a better combination of sugar you could use to make the truffles shelf stable for longer?

[@mikkikas6821]

The fact that the water is hot, does that keep the chocolate from seizing up?

[@Anonymous18531]

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?

[@EverythingsOrange]

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.

[@danielgoddard3286]

great video Paul, will be trying these for Xmas along with my slowly improving sourdough

[@henryraphaelbuban6267]

Hi Paul. does it make any difference if I roll the chocolate into a ball first before dusting them with cocoa powder

[@karatefella]

I never knew you could make ganache with water. I thought you could only make it with double cream

[@MiaMarie420]

Can you put that ganache inside tempered chocolate shapes??

[@monikagarrido8917]

Dear Paul, gow long is the shelf live of this truffles?

[@dd366xx6]

Can you use cream instead of water or does the ratio change?

[@zeem1030]

Can i use compound white chocolate to water ganache and coat and cover the cake as for coloured ganache

[@kevinprei18]

Do you HAVE TO add sugar to your mixture or is it optional?

[@nicatotanes7668]

Hi paul.. can i use honey instead of sugar?

[@ghs3441]

Can you repeat what sugar you used?

[@sugatabasuroychoudhury1773]

Can we use milk chocolate

[@marianadomingos5818]

Is it possible to use these with white chocolate? If yes the ratio is the same?

[@janmchaney7912]

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

[@arundhatipatankar5092]

Which dark chocolate can be used? If you can suggest some brand

[@mckenziewalker6015]

Can this recipe be achieved with milk chocolate or white chocolate?

[@nengyapp7165]

If no Muscovado sugar? Any sugar you suggest?? Thanks

[@mustafaocal4256]

Could I roll that like a sausage between cling wrap for uniform shape cuts or will that spoil the texture?

[@debbiehargreaves3380]

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?

[@PaulAYoung]

Hi Debbie, you can indeed!

[@1wow187]

You can make mac and cheese with water too! People on welfare do it!

[@tootstaray3272]

Absolutely!!!

[@LorraineI-i4v]

@@1wow187 you must eat that every day then

[@dfwjac]

I now crave truffles and redheads with accents and beards. And there are none nearby. How frustrating....

[@MrGilbert9v]

Me too damnit lol

[@lilyalamari1369]

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

[@janetkurniawan2814]

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

[@AyanAli-eq4lo]

What are the chocolates he uses called

[@kellieschuler9093]

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

[@agentm00se]

did you ever try this? im just trying to figure this out also

[@jcinkc3]

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.

[@aishwaryamaini8341]

JC Gregg did it work?

[@PaulAYoung]

Yes - by using different water-based liquids, this will automatically flavour your ganache (such as fruit juices, tea, wine, etc.)

[@nathanrogers8713]

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.

[@purbajabhattacharyyachakra9319]

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

[@buddahstar8]

Do u have to add the sugar? Is it a must?

[@giveitatry2505]

Hello paul...i jst want to ask that can i use confectionery sugar.

[@agentm00se]

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

[@EverythingsOrange]

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

[@davidtoc]

Why do you use water instead of cream?

[@laurelwill3428]

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

[@PaulAYoung]

Hi Laurel, I tend to use Guittard Chocolate mostly! You can pick it up in Marks & Spencer, Lakeland and Ocado

[@Craiggy83]

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]

@@PaulAYoung You say that while posting on a video where you are using Valrhona... Their wafers are rather distinctive.

[@Craiggy83]

@@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 ;)

[@nathanrogers8713]

@@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.

[@Oneinabillionbb]

Sharing them will be hard 🤣🤣🤣

[@SUSANELVIS]

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 ?

[@robertaclark5186]

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

[@onetouti]

Can you replace the water with fruit juice ?

[@sarahness4046]

Can you use this recipe to make a whipped ganache?

[@Mila2012100]

Thank you so much for this recipe. I have a question, do we need tempered chocolate?

[@Appaddict01]

No, not unless you plan on coating them in chocolate.

[@Mila2012100]

@@Appaddict01 thank you!

[@riddhigupta3694]

Hey Paul, Can I replace the water with whiskey or wine in the recipe?

[@fatherskitchen3735]

Yes

[@arg.adriana]

What chocolate do you use to melt?

[@daomy3533]

Can I ask that is it ok if I used dark muscovado sugar ?

[@neelameusebius2735]

What is the ratio of chocolate and sugar and water for water Ganache. Please help

[@MegaDestroyer07]

mine didn't freeze the way you have shown here any suggestions?

[@Louetted]

New fan!

[@ZEEBOFAN]

does it make a lot of difference if I use mineral water instead of tap water? Hmm, can I swap out the sugar you used with dusted coconut sugar?

[@dinkaboutit4228]

IDK if coconut sugar is sucrose (cane or beet sugar) or fructose (fruit sugar), so you might want to find out. I don't think it would make a huge difference here, as this is not a tempered chocolate. Another thing to keep in mind is the sugar content of your sugar. What is it for coconut sugar? If its anything like jaggery or palm sugar, its not very high. Refined white sugar, on the other hand, is almost certainly the purest substance in your house. Even if you have a bunch of distilled water sitting around, its not as pure as the sugar.

[@emilylouiseh584]

Do you have to use dark chocolate or will other chocolate work too?

[@tootstaray3272]

You may use either of the three. The ratio of cream:chocolate or water varies.

[@sunitamatta9266]

Paul u rock

[@claudejethrovitan8189]

What brand of chocolate does he use?

[@NIKKIMYSELF]

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 ?

[@areaSixTwelve]

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.

[@payalseth6279]

How long they remain in shape at Rome temp..as a Christmas gift

[@payalseth6279]

Room*

[@Jaya-nc9sh]

I was taught to protect chocolate from water and steam. I have to try the water ganache.

[@VarunMalani]

hey paul , what % of cacao do you recommend for these truffles and any wine truffles coming up ??

[@danielgoddard3286]

Varun Malani not sure about water truffles but would use 70% chocolate for cream based.

[@PaulAYoung]

Hi Varun, 70% or more!

[@marianadomingos5818]

@@PaulAYoung Hi Paul, hope you and your family are fine since you don't post nothing a long time ago. When you can make these truffles with wine, or other alcool and also with white and milk chocolate is it possible to make these chocolates also with alcool? These recepie is amazing withought dairy. I use these water ganache every where, where i leave is difficult to find cream.

[@tamarapaulson1756]

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:)

[@nathanrogers8713]

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.

[@sameersingh3335]

Just wooooowed....

[@ANDREINATEX]

Youre adorable!!

[@Andy-in8ej]

The first rule I was taught, "keep chocolate away from water" please explain.

[@ellalena1873]

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.

[@tootstaray3272]

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...

[@Andy-in8ej]

@@tootstaray3272 Thanks for that,,really helpful.

[@Appaddict01]

Toots Taray I’ve seen people add the water directly into already melted chocolate while making a cake drip and truffles.

[@piplimukhopadhyay1655]

what is the shelf life of these truffles?

[@PaulAYoung]

Up to a week!

[@kavonkandles4010]

What kind of sugar are you saying?

[@EverythingsOrange]

Light Muscovado sugar

[@simranpohani4251]

Hi! Won’t the sugar make the chocolate too sweet? Can it be omitted in this recipe?

[@herbieshine1312]

Simran Pohani I haven't tried this yet but would assume it wouldnt be too sweet as you're using a good quality plain/ dark chocolate. Again I'd assume a 70% cocoa solids. As you use a strong flavoured Chocolate you'll need to sweeten.

[@smjj-nd6ws]

Thank you but where the new video's am mis it 😔

[@johnroekoek12345]

It's totally soft after more than 2 hours in the fridge. Mom is eating round balls of nutella for mothersday.

[@HCPF123]

John Roekoe mine is also super soft 12 hours later, looks nothing like the video! What did I do wrong?!

[@Jordan-fe9dg]

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

[@rigilchrist]

You need to use real chocolate, not compound chocolate. Real (dark) chocolate is composed of just cacao, cocoa butter and sugar.

[@reshmasasankan7229]

I made it.. it came out really well..

[@reshmasasankan7229]

I used rum as a booze to the truffles

[@PaulAYoung]

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