No bake French silk pie truffles

Did you know French silk pie isn't actually French?  According to Pillsbury, it was invented by a women named Betty Cooper, who entered it into the Pillsbury bakeoff in 1951. It was the runner up, losing out to Helen Weston's starlight double delight cake.  Considering this is the first time I've ever heard of the starlight double delight cake, I think Betty was robbed.

These truffles have a slabbed milk chocolate ganache center, dark chocolate coating, and white chocolate decoration.  You can hand dip the ganache center or use a chocolate dipping tool (fork or spoon) to coat them. If you are looking for truffles that don't require dipping in chocolate, my super simple truffles might be right up your alley.

Ingredients - French silk pie truffles

Equipment- French silk pie truffles

• heat proof large bowl
• spatula
• 1" cookie scoop or spoon
• dipping fork for chocolate dipping

Slabbed ganache

As a truffle center, ganache is typically either slabbed, piped into premade shells, or piped into shapes before dipping.  A ganache center that is slabbed will have a consistency of very soft play-doh.  It will hold its shape but easily melt in your mouth (and hand).

• Problem: My ganache is too soft to dip in chocolate or roll in cocoa. It doesn't hold it's shape of the ball.
  • Possible reasons:
    • not enough chocolate in the recipe
    • too much milk fat (from cream, butter, or even brand of chocolate)
    • chocolate used is low in cocoa butter content
• Problem: My ganache is too hard
  • Possible reasons:
    • too much chocolate in the recipe
    • not enough milk fat (from cream, butter, or even brand of chocolate)
• Problem: My ganache texture is not smooth
  • Possible reasons:
    • Broken emulsion from the cream being too hot or stirring too vigourously
• Problem: My ganache is bursting through the outer chocolate shell
  • Possible reasons:
    • The ganache centers are too cold when being dipped.  When they warm up they expand and crack the outer chocolate.

Hand dipping vs. fork dipping

Storage and shelf life

Truffles made with heavy cream have a shelf life of approximately 2 weeks.  They do not need to be stored in the refrigerator. 

French Silk Truffles

The rich and decadent pie we all love, but in truffle form.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 25 minutes mins

Course Dessert

Servings 12 pieces

Equipment

• heat proof large bowl
• spatula
• 1" cookie scoop or spoon
• dipping fork for chocolate dipping

Ingredients

  

1x2x3x

• 200 grams milk chocolate, broken into pieces
• 85 grams heavy cream
• 50 grams corn syrup
• 600 grams dark chocolate as needed for dipping
• 20 grams white chocolate shavings as needed for topping

Instructions

 

• Heat heavy cream and corn syrup until lightly bubbling, about 90 seconds in the microwave.
• Pour over chocolate pieces. Let the chocolate and cream sit undisturbed for one minute.
• Stir slowly until the chocolate and cream become uniform.
• Refrigerate until you are able to scoop ganache into balls and it holds its shape.
• Scoop into balls using cookie scoop or spoon.
• Refrigerate while tempering chocolate.
• Temper dark chocolate.
• Bottom ganache balls by holding the sides and lightly dipping in chocolate. Place back on parchment until chocolate bottom is set up.
• Fully dip ganache, sprinkle with white chocolate shavings as dark chocoate is setting.

Keyword ganache, holiday food, no candy thermometer, truffles

Tried this recipe?Let us know how it was!