Become a chocolate glutton with this dark chocolate truffles recipe. great for the holiday season. make sure to eat those fridge cold. decorate with chocolate or coconut.
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INGREDIENTS
300 grams chocolate tablets with 70 % cocoa
40 grams butter (unsalted)
250 ml good quality pure liquid cream (heavy cream)
50 grams or more cocoa powder to coat the truffles.
you can add at the end ( before the cooling) a dash of liquor if you like (grand marnier, cognac, whisky or rhum) or some vanilla extract to sweetened the chocolate.
Cooling time : in a tray covered with cling film ( bottom and top) then in the freezer for one or 2 hours.
for the decoration you can also roll the truffles in desiccated or coconut powder and chocolate shaving dark or white
Important Cooking notes:
– slight adjustment from the video to make things go smooth: Bring your cream to the boil and as soon as it starts to boils, TURN THE HEAT OFF then add the chocolate in bit by bit. you can also just put the chocolate in a glass bowl and pour the hot cream over the chocolate instead (that method is even better if you never work with chocolate)
!! If your chocolate splits, just add a few tablespoon of cold water to it and whisk until it gets back on track !!
– Don’t forget to add a cling film on top of the chocolate ganache before putting it in the freezer to solidify.
The time it takes for the ganache to solidify in the freezer may vary depending on what freezer you use.
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The professional chef:
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Baking and pastry, mastering the art:
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Escoffier culinary guide (in english):
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