Cooking, Desserts

Les Truffes au Chocolat

For 30 truffles:

Paste:

• Break 250 grams of the darkest chocolate as possible (95% cocoa) into small pieces
• Melt the chocolate au “bain-marie” in a pot with 2 tablespoons of milk
• Take it out from the heat when the chocolate is totally melted
• Cut 6 1/2 tablespoons of unsweetened butter into small pieces and stir into to the melted chocolate until you obtain a smooth silky paste
• Add 2 egg yolks, 2 tablespoons heavy cream, 5 tablespoons powdered sugar, and 2 tablespoons cognac
• Mix well and put this chocolate paste in the refrigerator for at least 2 hours so it would get firmer

Coating:

Truffes au chocolat middle making

Truffes au chocolat making1

In the Cacao: pour 6 tablespoons of powdered unsweetened cacao in a bowl. Make a round shape of the paste using 2 small spoons, then roll it in the cacao powder, and put it in a small paper cup.

In the granulated chocolate: make round shapes of the paste and put them in the refrigerator. Put 150 grams granulated chocolate in a plate. Melt 200 grams au “bain-marie”. Take out the small balls from the fridge and roll them first into the melted chocolate, then into the granulated chocolate, and put them in small paper cups.

In the powdered sugar: dip each round shape of the paste into the melted chocolate, then roll them into the powdered sugar, and put them in small paper cups.

In the coconut flakes: dip each round shape of the paste into the melted chocolate, then roll them into the coconut flakes, and put them in small paper cups.

Truffes au chocolat final2

Truffes au chocolat eating the chocolate

You can keep those truffles into a box in the refrigerator for 8 to 10 days.
You could add grated ginger, or curry, or mild paprika into the chocolate paste.
Instead of cognac, you could add Grand Marnier: in this case add grated orange zest.

Truffes au chocolat final

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