Category: Truffles, bonbons and candies
Quantity: 30 truffles
INGREDIENTS:
9 oz dark chocolate (255 g)
2 tablespoons unsalted butter (30 g)
1/2 cup whipping cream, hot (120 ml)
1 tablespoon Cointreau (orange cognac) (15 ml)
Unsweetened cocoa powder
Optional: confectioner's sugar, various chopped nuts, and confetti for decoration
Assembly:
First over the bain-marie, add in 9 oz of dark chocolate and 2 tablespoons of unsalted butter. And melt stirring occasionally. Today I'm using Hershey's special dark chocolate. Don't cook the chocolate, the mixture should be smooth and silky.
Out of heat add 1/2 cup of hot whipping cream and stir until homogeneous. Normally to make ganache, melt chocolate with simmering cream but today I am doing differently because the amount of cream is not sufficient for the whole chocolate. Then stir in 1 tablespoon of Cointreau or Grand Marnier (French orange cognac).
Now let cool in the refrigerator at least 2 hours, or until chilled.
Out of fridge, make a ball with a teaspoonful of ganache. If you don't want mess, use plastic or rubber globes. Then roll in unsweetened cocoa powder. This is the basic 5-ingredient chocolate truffle. And you can also roll the truffle in confectioner's sugar. Or your choice of chopped nuts. These truffles are special, so I will use heart shaped confetti.
Bon Appetit!
TIP: If you use dark chocolate with 70% cocoa, you might want to add additional sugar.
(Microwave cooking) Melt all the ingredients in the microwave to make ganache.
Comments
Post a Comment