Difference between revisions of "Truffes au chocolat"
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# Whisk in chocolate one piece at a time. | # Whisk in chocolate one piece at a time. | ||
# Continuously achieve and keep a smooth consistency. | # Continuously achieve and keep a smooth consistency. | ||
| + | # Let cool slightly. | ||
| + | # Whisk in pieces of butter. | ||
| + | # Include alcohol, if desired. | ||
| + | # Put to chill in freezer for ~20 min. | ||
| + | # Using ~2 tsp of mixture create small balls. | ||
| + | # Place on parchment paper, on a baking sheet. | ||
| + | # Leave in fridge for ~30 min. | ||
| + | # Roll the balls in cocoa powder. | ||
| + | # Leave in fridge overnight. | ||
| + | # Take out and serve. | ||
Latest revision as of 11:10, 12 October 2012
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Description
Truffes au chocolat [1] [2] aka chocolate truffles require the usage of the best quality chocolates such as Bayonne.
Ingredients
- 1 cup heavy cream
- 2 tbsp superfine sugar
- scant 1/2 pound dark chocolate with at least 70% cocoa solids
- 2 tbsp unsalted butter
- 1 tbsp Cointreau or Armagnac (optional)
- good quality cocoa powder
Procedure
- Combine the cream and sugar.
- Scald the cream and sugar - bring to boil, immediately remove from heat.
- Whisk in chocolate one piece at a time.
- Continuously achieve and keep a smooth consistency.
- Let cool slightly.
- Whisk in pieces of butter.
- Include alcohol, if desired.
- Put to chill in freezer for ~20 min.
- Using ~2 tsp of mixture create small balls.
- Place on parchment paper, on a baking sheet.
- Leave in fridge for ~30 min.
- Roll the balls in cocoa powder.
- Leave in fridge overnight.
- Take out and serve.
References
- ↑ Grausman, Richard (1988). French Classics Made Easy. Thomas Allen & Son Limited. pp. 295-297. ISBN 978-0-7611-5854-7.
- ↑ Woodward, Sarah (2006). the food of france. Kyle Cathie Limited. pp. 149. ISBN 978-1-904920-43-4.
