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Newest Video Recipe- Chocolate Truffles

 

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Chocolate Truffles are a rich and elegant, bite-sized petit four made from a velvety smooth mixture of chocolate and cream (a Ganache) to which various flavorings can be added. Its shape makes it look like the real truffle fungus that grows around the roots of trees in France and Italy. Once you form the Chocolate Truffles, they are traditionally rolled in unsweetened cocoa powder to simulate the 'dirt' that the real truffles grow in. But there is another way to make Chocolate Truffles, and that is to dip the rounds of Ganache in tempered chocolate so the Chocolate Truffles have a crisp outside chocolate shell. Once dipped in the tempered chocolate, you can roll them in various coatings (unsweetened cocoa powder, toasted and finely chopped nuts, and even chocolate sprinkles). In this recipe and video, I will show both ways to make Chocolate Truffles. 

Now, the taste of your Chocolate Truffle is primarily dependent on the quality of the chocolate you start with. So use a chocolate that you would enjoy eating on its own. You can use either a semi sweet or bittersweet chocolate (which means a chocolate with a cacao content of between 55 - 70%).

Once you have decided on your chocolate, you then need to decide on your choice of alcohol to flavor your truffles and also the coating. For example, if you want a hazelnut flavored truffle, add Frangelico Liqueur to the chocolate and cream mixture and then coat the truffles with chopped hazelnuts. Or if you would like your truffles to have a coffee flavor, stir about one tablespoon of espresso powder into the hot cream and then add Kahua or Tia Maria to the truffle mixture. Orange flavored truffles can be made by adding about 1 tablespoon of orange zest to the hot cream. Let the cream steep for about 10 - 15 minutes and then strain out the zest. Then add Grand Marnier to the truffle mixture. 

While you can simply roll the balls of Ganache in unsweetened cocoa powder, in the video I also show you how to coat the truffles in tempered chocolate. This gives you a truffle with a crisp outside chocolate shell with a soft Ganache center. To temper the chocolate, we are using the two step "seed" temper method. You will need a chocolate thermometer as a regular candy thermometer does not have a low enough temperature reading. Step One is to melt about three quarters of the chocolate, and once the chocolate has melted and has reached a temperature of 115 degrees F (46 degrees C), it's ready for the next step. Step Two is to cool the chocolate down to a temperature of 90 degrees F (32 degrees C). This is done by gradually stirring into the melted chocolate the remaining finely chopped chocolate (this is called "seeding" because you are adding "seeds", or chopped chocolate, to the melted chocolate). To keep the chocolate in temper while you are dipping the Chocolate Truffles, I use a heating pad (See video for demonstration).

Continue to the Chocolate Truffles recipe page......

Let's get baking!!

Stephanie Jaworski

 

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