Chocolate Truffles

Chocolate Truffles – A Detailed Cooking Recipe.

The author of the recipe is Jacques Torres, a famous French pastry chef, chocolatier

Time: one hour. 30 min. plus solidification time Difficulty: easy Quantity: 180 truffles Recipes use volumetric containers of 1 cup (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (st.) – 120 ml 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml.

Ingredients for the recipe:

Truffle ganache cream

• 600 gr dark chocolate
• 510 gr. butter cream 33%
• 55 gr. softened butter, chopped pieces
• 55 gr. orange liquor or vodka with raspberry flavor (according wish)

Chocolate and coating topping

• 1350 gr. dark chocolate, cut
• 2 tbsp. sifted cocoa powder
• 2.5 tbsp. coconut flakes, brown in the oven
• 2 tbsp. different nuts, bake and chop finely

Recipes with similar ingredients: dark chocolate, cream, coconut, nuts, orange liquor, vodka, cocoa

Recipe preparation:

1. Grind the chocolate. Chop the chocolate with a cook knife like can be smaller – so it will melt faster and more evenly. Then put in a medium sized glass container (glass is good keeps warm, and chocolate will remain soft longer).
2. Make ganache cream: warm the cream in a small stew-pan over medium heat until bubbles appear around the edges. Take off from the fire, add about a quarter of the chocolate. Whisk with a whisk until homogeneity. Slowly pour the cream mixture over the remaining bowl of chocolate and let stand for about 30 sec. to chocolate melted. Puree melted chocolate with dipping blender or beat with a whisk until you get a homogeneous cream without lumps. Stir in the butter, then add liquor as desired. (Jacques adds liquor last but not least to maintain flavor.)
3. Pour and cool the cream. Cover the baking sheet with food film, leaving on one side an extra strip 60 cm long. Pour ganache cream on a baking sheet and smooth with a rubber spatula. Cover with protruding cling film, pressing it to the surface cream. Leave to cool at room temperature for at least 4 hours. or at night.
4. For truffles. Spread with two teaspoons small handfuls of ganache cream on baking sheets covered with parchment paper. Let the cream harden so that it can be rolled into ball: leave for 15 min. in the refrigerator or for 2 hours at room temperature. Form balls. Take the pieces of chocolate mass, gently squeeze with both hands and blind from them balls. Refrigerate until ready topping.
5. Quenching chocolate is the process of heating and cooling chocolate which he becomes brilliant. To prepare topping, place chopped chocolate in a heat-resistant bowl set over a stewpan with slightly with boiling water, and stir for about 40 minutes until the chocolate will melt. Pour into a clean glass container. Stirring cool for about 40 minutes. up to 30 – 32 ° С (For checking the temperature Jacques advises using a laser thermometer).
6. Top the truffles with topping. Sprinkle parchment paper cocoa powder, coconut and nuts. Each truffle on dip one into melted chocolate with a double-toothed fork for frosting (can be bought at a confectionery store or break off the middle prong at the plastic fork). Raise the truffle and drain excess chocolate. Roll in toppings and place on drying rack. Store in an airtight container no more than 2 weeks.