Create silky-smooth authentic truffle chocolates with a secret technique! Perfect for Valentine's Day! ♪
Ingredients
2 servings- Chocolate100g (about 2 chocolate bars)
- White chocolate10g
- Heavy cream (animal, vegetable, or low-fat)50ml
- Liqueur (rum or brandy)1 tsp
- ★Cocoa powderto taste
- ★Powdered sugarto taste
Directions
120 min- 1
Break 100g of chocolate into small pieces and place in a bowl without any moisture.
- 2
Place over a 60°C water bath with a lid on to melt. Using a transparent lid helps you see inside and prevents water droplets from falling in.
- 3
Use a rubber spatula to slowly mix until there are no chocolate lumps remaining.
- 4
Warm 50ml of room-temperature heavy cream in the water bath until it reaches the same temperature as the melted chocolate, then pour it into the chocolate.
- 5
Slowly mix with a rubber spatula in circular motions, then add 1 tsp of liqueur if desired.
- 6
As you continue mixing, the mixture will thicken and develop a glossy sheen. Chill in the refrigerator in this state.
- 7
After about 30 minutes, when the mixture is soft enough to scoop easily with a spoon, it's ready. Avoid letting it harden completely.
- 8
Line a metal baking sheet with parchment paper and drop about 1 tsp of chocolate onto it. Chill in the refrigerator.
- 9
After 30 minutes to 1 hour, when the mixture reaches a soft, clay-like consistency, it's ready. Place parchment paper in the palm of your hand and put the chocolate on top.
- 10
Gather the parchment paper into a tea cloth shape and form it into a ball from above. For a perfect round shape, roll it gently in your palm to finish.
- 11
Once the ganache is complete, apply chocolate coating.
- 12
Melt the coating chocolate in a 50°C water bath and cool to 30°C. For 15 truffles, prepare 100g of chocolate.
- 13
Coating chocolate doesn't require tempering, but if you want a perfect finish, tempering is recommended.
- 14
For tempering, warm chocolate to 40-45°C in a 50°C water bath, cool with cold water to 26-27°C, then reheat in a water bath to 30°C.
- 15
Pierce a ganache firmly with a bamboo skewer and drizzle melted chocolate with a spoon to coat.
- 16
Insert the skewer into a styrofoam block to dry.
- 17
For white chocolate coating and chocolate line details, use the same method.
- 18
Melt white chocolate in a 50°C water bath and cool to 28°C. The need for tempering depends on the chocolate type.
- 19
Pierce ganache with a bamboo skewer, drizzle with white chocolate, and once dry, draw lines with melted chocolate.
- 20
Alternatively, place chocolate in a ziplock bag, melt it, cut the corner, and squeeze to pipe.
- 21
Place cocoa powder in a bowl and dust the ganache all over.
- 22
Place powdered sugar in a bowl and coat the ganache all over. Use powdered sugar that won't dissolve.
- 23
Once the chocolate coating is slightly dry, use a fork tip to create a spiky texture on the surface.
- 24
Chocolate coating alone creates a simple and beautiful finish.
- 25
Varying the decorations creates a luxurious appearance.
- 26
For the uncoated version, add matcha powder to white chocolate ganache and powdered sugar to strawberry chocolate ganache.
- 27
Store in the refrigerator and consume within 3-5 days.
Tips
When shaping, use parchment paper to keep your hands clean and form neat rounds easily. Using bamboo skewers for coating helps maintain the shape and allows for proper drying.
Nutrition
Per serving- Calories350 kcal
- Protein4.2 g
- Fat26 g
- Carbs28 g
- Sodium0.1 g
Create silky-smooth authentic truffle chocolates with a secret technique! Perfect for Valentine's Day! ♪
Ingredients
2 servings- Chocolate100g (about 2 chocolate bars)
- White chocolate10g
- Heavy cream (animal, vegetable, or low-fat)50ml
- Liqueur (rum or brandy)1 tsp
- ★Cocoa powderto taste
- ★Powdered sugarto taste
Directions
120 min- 1
Break 100g of chocolate into small pieces and place in a bowl without any moisture.
- 2
Place over a 60°C water bath with a lid on to melt. Using a transparent lid helps you see inside and prevents water droplets from falling in.
- 3
Use a rubber spatula to slowly mix until there are no chocolate lumps remaining.
- 4
Warm 50ml of room-temperature heavy cream in the water bath until it reaches the same temperature as the melted chocolate, then pour it into the chocolate.
- 5
Slowly mix with a rubber spatula in circular motions, then add 1 tsp of liqueur if desired.
- 6
As you continue mixing, the mixture will thicken and develop a glossy sheen. Chill in the refrigerator in this state.
- 7
After about 30 minutes, when the mixture is soft enough to scoop easily with a spoon, it's ready. Avoid letting it harden completely.
- 8
Line a metal baking sheet with parchment paper and drop about 1 tsp of chocolate onto it. Chill in the refrigerator.
- 9
After 30 minutes to 1 hour, when the mixture reaches a soft, clay-like consistency, it's ready. Place parchment paper in the palm of your hand and put the chocolate on top.
- 10
Gather the parchment paper into a tea cloth shape and form it into a ball from above. For a perfect round shape, roll it gently in your palm to finish.
- 11
Once the ganache is complete, apply chocolate coating.
- 12
Melt the coating chocolate in a 50°C water bath and cool to 30°C. For 15 truffles, prepare 100g of chocolate.
- 13
Coating chocolate doesn't require tempering, but if you want a perfect finish, tempering is recommended.
- 14
For tempering, warm chocolate to 40-45°C in a 50°C water bath, cool with cold water to 26-27°C, then reheat in a water bath to 30°C.
- 15
Pierce a ganache firmly with a bamboo skewer and drizzle melted chocolate with a spoon to coat.
- 16
Insert the skewer into a styrofoam block to dry.
- 17
For white chocolate coating and chocolate line details, use the same method.
- 18
Melt white chocolate in a 50°C water bath and cool to 28°C. The need for tempering depends on the chocolate type.
- 19
Pierce ganache with a bamboo skewer, drizzle with white chocolate, and once dry, draw lines with melted chocolate.
- 20
Alternatively, place chocolate in a ziplock bag, melt it, cut the corner, and squeeze to pipe.
- 21
Place cocoa powder in a bowl and dust the ganache all over.
- 22
Place powdered sugar in a bowl and coat the ganache all over. Use powdered sugar that won't dissolve.
- 23
Once the chocolate coating is slightly dry, use a fork tip to create a spiky texture on the surface.
- 24
Chocolate coating alone creates a simple and beautiful finish.
- 25
Varying the decorations creates a luxurious appearance.
- 26
For the uncoated version, add matcha powder to white chocolate ganache and powdered sugar to strawberry chocolate ganache.
- 27
Store in the refrigerator and consume within 3-5 days.
Nutrition
Per serving- Calories350 kcal
- Protein4.2 g
- Fat26 g
- Carbs28 g
- Sodium0.1 g
Tips
When shaping, use parchment paper to keep your hands clean and form neat rounds easily. Using bamboo skewers for coating helps maintain the shape and allows for proper drying.