Famous candy truffles, so named for their resemblance to delicious mushrooms of the same name, you can easily cook with your own hands. Truffles are traditionally rounded or conical in shape. Chocolate ganache inside, sprinkled with cocoa, chopped nuts or coconut flakes outside – a wonderful classic рецепт. 
Time: 3 час. 25 min Difficulty: medium Amount: 30-35 truffles In recipes volumetric containers are used in volume: 1 cup (tbsp.) – 240 ml. 3/4 cups (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (Art.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 300 gr dark chocolate finely chopped
- 3 tbsp. l (40 gr.) Butter
- 1/2 tbsp. fat cream
- 1 tbsp. l corn syrup
- 1/4 Art. brandy
- 1/2 tbsp. cocoa powder, finely chopped nuts and / or toasted coconut truffle chips
- 230 gr. dark or dark chocolate finely chopped
Recipes with similar ingredients: dark chocolate, butter, cream, syrup, molasses, brandy, cocoa, dark chocolate
Recipe preparation:
- Place 300 gr. chocolate and butter in a glass bowl medium size. Microwave for 30 seconds. Remove and mix, repeat this process again.
- Bring to a boil over medium heat in a small saucepan. butter cream and corn syrup. Remove from heat and pour into melted chocolate mixture; let stand for 2 minutes. Using a rubber spatula, gently mix in a circle, moving from the center of the bowl to the edges until the chocolate is completely melts, the mixture should become homogeneous and creamy. Neatly mix brandy. Pour the mixture into a glass baking dish 20×20 cm in size and place in the refrigerator for 1 hour.
- Use a carving spoon to form balls of chocolate and put them on a baking sheet covered with parchment paper, return in the refrigerator for 30 minutes.
- Spread cocoa powder, nuts, and / or fried coconut into separate dishes and set aside.
- At this time, put 230 g. chocolate in a medium-sized bowl take another bowl, put an electric heating pad in it and put a bowl of chocolate on it, set the middle on a heating pad temperature. Depending on the heating pad used, it’s possible you need to adjust the heating temperature – make it higher or lower. Measure from time to time. chocolate and continue to heat to 32-33 ° C; do not let temperature rise above 34 ° C. If this happens, cover truffles will lag when bitten by chocolate. Once the temperature reaches the optimum mark, adjust the heat, to keep the temperature at that level.
- Take the truffles out of the fridge and shape the balls by rolling them between the palms. Use powder-free vinyl if desired. or latex gloves.
- Dip the ice cream spoon in chocolate and flip it over to remove excess chocolate. Put the truffles one in a spoon and roll, covering the entire surface. Then put the truffle on a dish with cocoa powder, or with nuts, or with coconut. Roll the truffle so that it is covered with dust; leave sprinkled truffle in a dish for 10-15 seconds. Meanwhile continue place chocolate coated truffles in cocoa or another sprinkle. After 10-15 seconds. put the truffle on a baking sheet, covered with parchment paper. Continue until you roll all truffles. Leave in a cool, dry place for at least 1 hour; or store in an airtight container in the refrigerator. Serve truffles are best at room temperature.
