Difference between revisions of "Truffes au chocolat"

From Recidemia
Jump to: navigation, search
(Created page with " ==Description== Truffes au chocolat <ref>{{cite book|last=Grausman|first=Richard |title=French Classics Made Easy |year=1988|publisher=Thomas Allen & Son Limited|isbn=978-0...")
(No difference)

Revision as of 16:52, 11 October 2012


Truffes au chocolat [1] [2] aka chocolate truffles require the usage of the best quality chocolates such as Bayonne.


  • 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


  1. Combine the cream and sugar.
  2. Scald the cream and sugar - bring to boil, immediately remove from heat.
  3. Whisk in chocolate one piece at a time.
  4. Continuously achieve and keep a smooth consistency.


  1. Grausman, Richard (1988). French Classics Made Easy. Thomas Allen & Son Limited. pp. 295-297. ISBN 978-0-7611-5854-7. 
  2. Woodward, Sarah (2006). the food of france. Kyle Cathie Limited. pp. 149. ISBN 978-1-904920-43-4.