Amaze your guests with stunning handmade chocolates work. Truffles are rolled from a frozen ganache – a mixture of dark chocolate and heavy cream 1: 1 – and glaze or various sprinkles to choose from. The recipe contains several types of elegant truffles: cognac with pistachios, orange with candied fruit, in white or dark chocolate glaze with decorative stripes contrasting color. But you can come up with toppings to your taste. This recipe will also help if you need to use ganache, remaining after icing the cake. Chocolate Truffles Prepare incredibly simple, but look like out of a box of expensive chocolates.
Recipe author – Anna Olson (Olson) – pastry chef and presenter tv shows
Time: 2hour. 30 min. Difficulty: easy Amount: 60 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.
Contents
Ingredients for the recipe:
Chocolate Truffles
- 2 tbsp. whipping cream
- 450 gr dark chocolate chopped
Cognac Truffles with Pistachios
- Brandy
- Chopped pistachios for decoration
Orange truffles
- Orange liquor
- Candied orange for decoration
Dark and White Truffles
- White Chocolate Melted
- Dark Chocolate Melted
Recipes with similar ingredients: dark chocolate, cream, brandy, pistachios, Orange liquor, candied fruit
Recipe preparation:
- Heat the cream so that they just start to boil, and then pour 450 gr. crushed chocolate. Let the mixture stand minute, then gently mix with a spatula, starting from the center and moving in a circle until the chocolate is completely melted and ganache will become homogeneous. Arrange the ganache in small bowls and add desired flavors in proportion (as described below), then cool completely before forming truffles.
- To make truffles, use a small spoon to ice cream or a teaspoon of approximately 15 grams. ganache and roll it between the palms, forming a truffle. Put the truffles on a baking sheet covered with parchment and refrigerate until tender decorate them.
- Cover the truffles with the desired toppings (listed below) or dip into melted chocolate with a fork, shaking off excess, and put on a grate mounted above the parchment counter. Put the truffles in the refrigerator to make the chocolate freeze, and keep them in a cool place.
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Cognac Truffles with Pistachios
Stir in a little brandy (about 1 tsp. For 1/3 ganache) in another warm ganache, when it freezes, form truffles and roll them in chopped pistachios.
Orange truffles
Stir in a little orange liqueur (about 1 tsp. 1/3 ganache) into a still warm ganache, when it freezes, form truffles, then dip them in melted dark chocolate and lay on top small pieces of candied orange until the chocolate has frozen.
Dark and White Truffles
Dip truffles in melted white chocolate, then sprinkle melted dark chocolate on top. Or dip the truffles in the dark chocolate and sprinkle with white chocolate.
