These delicious chocolate truffles are filled with special dough for cookies that do not bake, interspersed with pieces dark chocolate. Top of the candy sprinkled with the famous French salt Fleur-de-Cel, and the decor you can choose to your taste from suggested in the recipe options.
Recipe author – Anne Thornton – Pastry Chef
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Time: 2hour. 45 minutes Difficulty: medium Amount: 50 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:
Truffles
- 1/2 test for a dessert of blondie with chocolate chips, see recipe below
- 2 packs (340 g each) crumbled dark chocolate, melted in a water bath for dipping truffles
- Salt fleur-de-sel for decoration
Decoration options
- White Chocolate Granules Melted
- Milk chocolate granules, melted
- Pastry topping
- Chopped nuts
- Cocoa powder
- Powdered sugar
- Sugar Turbinado
- Special equipment: toothpicks or wooden skewers
Chocolate Chip Cake Dough
- 220 gr softened butter plus more for lubrication nastier
- 1/2 tbsp. granulated sugar
- 1 tbsp. brown sugar
- 2.3 tbsp. wheat flour, microwave in the microwave for 2 min., this will reduce the risk of diseases associated with its use in raw form
- 1 and 1/4 tsp baking soda
- A pinch of fine sea salt
- 2 large eggs
- 2 tsp vanilla extract
- 3 tbsp. dark chocolate granules
Recipes with similar ingredients: dark chocolate, salt de fleur de sel, white chocolate, milk chocolate, confetti, nuts, cocoa, icing sugar, turbinado sugar, butter, sugar, sugar brown, flour, eggs, vanilla extract
Recipe preparation:
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Ideas for decoration:
Cover 2 baking sheets with parchment paper. Take 1 tsp. сa slide of a mixture of blondie with chocolate granules and form a ball. Place on parchment paper and repeat with the remaining dough. Cover with cling film and place at least in the freezer for 2 hours or store for up to 1 week. (Remove the truffles from freezer immediately before dipping in chocolate, in otherwise they will melt in chocolate when immersed.)
- Remove 1 truffle pan from the freezer, pierce with a toothpick truffle ball and dip it in melted chocolate. Using a spatula, cover the truffle with chocolate near the toothpick and place it back on a baking sheet lined with parchment paper. Remove the toothpick and cover the hole with chocolate. Sprinkle a little Fleur-de-Cel with truffle. After that, as you dip all the truffles, decorate them with your chosen topping. Place the candies in the refrigerator for at least 30 minutes to make chocolate hardened. They can be stored in the refrigerator for 1 week. Tip: you can skip the chocolate dipping step and just sprinkle the truffles cocoa powder, icing sugar or turbinado sugar. Enjoy trying different variations!
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Chocolate granule dough for blondie:
Preheat the oven to 190 ° C. Grease a high-sided pan size 22×33 cm softened butter or culinary spray.
- Whip the butter in the bowl of the stationary mixer in for about 2 minutes until light and airy. Add brown sugar and granulated sugar a little, pouring them thin stream. While you add sugar, from time to time stop the mixer and scrape the mass from the walls and bottom of the bowl, make sure everything is completely mixed. Whip creamy mixture butter and sugar in a light and airy cream for about 8 minutes. (Beating creates air cavities in the dough and, as a result, blondie has a light and delicate texture.)
- Combine flour, baking soda, and sea salt in a bowl. Intervene eggs one at a time, adding the second only after the first completely interfered with the rest of the ingredients. After the second the egg has completely interfered, add the vanilla extract. Turn down mixer speed to low and slowly add flour / food soda / mixture of sea salt. After the complete combination of dry and wet ingredients, add chocolate granules to this mixture. Will be it seems like the mixer has difficulty mixing the chocolate granules, so there are a lot of them, but do not increase the speed, leave the mixer at low speed and let it fully mix the granules. Distribute the dough for cookies in a prepared baking sheet.
