2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29
It's no secret that chocolate truffles are one of the finest and most exquisite chocolate desserts. It is a matter of professional honor for every master confectioner to be able to prepare chocolate truffles with an original taste, unique for other sweet temptations. Many of us probably think that these delicacies are a "reserved area" for preparation only by the most skilled professionals, but do not rush - the recipes for chocolate truffles are feasible to perform by anyone who has a little free time and more amount of your favorite chocolate.
Chocolate truffles can be easily prepared at home, and on top of that these delicious cakes are made with plain chocolate, as well as with natural, milk or white. However, the glaze must have a cocoa content of not less than 35 percent. This is because the greater the amount of cocoa, the more liquid the chocolate becomes, as a result of which the truffle shell is light, fine and melts in the mouth.
The inside of the truffle is called ganache, and its preparation must be done carefully, secretly following a few simple rules. First of all, the chocolate must be broken into small pieces so that it can melt without any problems.
Another thing that is essential to prepare the perfect truffles - such as the master confectioners serve them, is to be careful when mixing the chocolate with the cream that no air enters the mixture.
Finally, following the prescriptions and practices of professionals, the resulting ganache should be left to stand for some time in the cold - it is not recommended to be in the refrigerator, and this recommendation does not apply to white chocolate truffles.
The finished truffle is best stored between layers of parchment paper. Whether you decide to dip the candies in chocolate or not, you should then keep them in a cool place. Again, the refrigerator is not recommended because it loses important flavor nuances.
Here is the recipe for classic chocolate truffles:
250 g dark chocolate
150 g liquid cream
40 g butter
75 g dark cocoa powder
Melt two tablespoons of water with the crushed chocolate pieces in a water bath, stirring constantly. Then add the cream and continue to stir until a homogeneous mixture (without air bubbles). The mixture thus prepared is removed from the hob and allowed to cool well, then melted well again in a water bath, the oil is added with constant stirring until a homogeneous mixture is obtained.
The final manipulation is to pour the truffle mixture into a bowl, which should be covered with plastic wrap and leave it in the cold for about an hour until the ganache hardens. Then, using a small spoon, shape the balls and roll them in cocoa.
Have a good time!
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