3 INGREDIENT CHOCOLATE TRUFFLES | EASY & DELICIOUS | BERLINER BAKER
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NUTELLA FUDGE BROWNIES:
BANANA BREAD WITH WALNUTS:
CHOCOLATE COOKIES:
CHOCOLATE CRINKLES:
CHOCOLATE TRUFFLES:
French Chocolate Truffles
These classic French Chocolate Truffles are a truly decadent, intense and fudgy treat. Made with 4 simple ingredients only, these Cocoa Dusted Truffles are perfect for the Holidays, to enjoy with a coffee or as an edible gift!
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Professional Baker Teaches You How To Make CHOCOLATE FUDGE!
Chocolate Truffle Fudge is on the menu in Chef Anna Olson's amazing kitchen, and she is going to teach you how to make this delicious recipe from scratch! Follow along with the recipe below!
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Recipe
Makes one 8-inch (20 cm) square pan
Cuts into 25-36 portions
Ingredients
8 oz (240 g) semisweet chocolate, chopped
¾ cup (175 g) unsalted butter, cut into pieces
½ cup (100 g) granulated sugar
2 Tbsp (30 mL) water
1 Tbsp (15 mL) corn syrup
½ cup (125 mL) sweetened condensed milk
1 tsp (5 mL) vanilla extract
½ tsp (2.5 g) salt
icing sugar, for coating
Directions
1. Grease an 8-inch (20 cm) square pan and line the bottom and sides with parchment paper.
2. Melt the chocolate and butter in a metal bowl placed over a pot with an inch (2.5 cm) of barely simmering water, stirring until melted. Remove from the heat and set aside.
3. Place the sugar, water and corn syrup in a small saucepot and bring to a full boil over high heat. Immediately remove from the heat and whisk into the condensed milk (make sure the condensed milk is in a heatproof bowl). Whisk in the chocolate, vanilla and salt and let sit for 5 minutes without stirring. Stir the fudge vigorously by hand with a spatula or wooden spoon for a few seconds, then pour into the prepared pan and chill for 2 hours (the fudge slices best when chilled.)
4. Turn the fudge out onto a cutting board and cut into squares. Roll these in icing sugar to coat on all sides and place the fudge portions into mini paper cups if you wish.
Once cut, the fudge can be stored in an airtight container at room temperature.
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How to make chocolate truffles with milk at home(Subtitle on)
*I got about 32 chocolate truffles with this recipe.
[Ingredients]
150 g dark couverture chocolate(56%)
150 g milk couverture Chocolate(35%)
(*It can be used as 300g of dark chocolate.)
90 ml full fat milk
40 g(3 Tbsp) unsalted butter
**Compound chocolate doesn't work.Be sure to use couverture chocolate with cocoa butter.
In the case of compound chocolate using vegetable oils such as coconut oil, soybean oil, and palm kernel oil, the ganache does not harden.
Be sure to use couverture chocolate.
** If possible, choose more than 50 percent of the couverture chocolate.
**If you use heavy cream instead of milk, add 150g of cream. In this case, the butter may be 1 tsp or skipped.
[For chocolate coating]
dark chocolate(tempered or compound)
milk chocolate(tempered or compound)
[For decoration]
Dried fruits, nuts, coffee beans, edible gold leaf...
*** If you can consume all the truffles within a week, store them in the refrigerator. Because of the fresh milk, the truffles must be chilled.
Return to room temperature 1 to 2 hours before serving.
If you don't think you'll be able to finish your homemade truffles in a week, i recommend storing them in the freezer.
It can be stored for 2 months in the freezer.
To keep your truffles fresh, seal them in an airtight container. This will prevent refrigerator odors from permeating the delicate chocolate flavor.
*Secondary editing and re-uploading of this video are prohibited.
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Professional Baker Teaches You How To Make CHOCOLATE TRUFFLES!
Chef Anna Olson bakes her chocolate fruit truffles recipe so you can learn how to make them yourself!
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Ingredients
Dark Chocolate & Cherry Truffles
½ cup whipping cream
8 oz dark chocolate (less than 70%), chopped
1 Tbsp corn syrup
1 tsp butter, at room temperature
¼ cup finely chopped dried cherries
1 cup cocoa nibs (see Cook's Note)
Milk Chocolate Orange Truffles
⅓ cup whipping cream
8 oz couverture milk chocolate, chopped
1 Tbsp corn syrup
1 Tbsp butter, at room temperature
Zest of 1 orange
1 cup crushed feuilletine wafer cookies, or cornflake cereal crumbs
White Chocolate Blueberry Truffles
¼ cup whipping cream
8 oz white chocolate, chopped
1 Tbsp white corn syrup
1 ½ Tbsp virgin coconut oil
3 Tbsp dried blueberries
1 cup sweetened flaked coconut
Directions
Dark Chocolate & Cherry Truffles
1. Bring the cream up to a full simmer while you have the chopped chocolate and corn syrup ready in a bowl. Pour the hot cream over the chocolate, let it sit a minute, and then gently stir with a spatula, starting the motion in the centre and widening the stirring circle outward as the chocolate melts. If the chocolate does not melt fully, then place the bowl over a pot of barely simmering water, stirring very gently until smooth. Stir in the butter and then the dried cherries. Set this aside to cool completely to room temperature - this can take up to 90 minutes.
2. Use a very small scoop or two teaspoons to scoop spoonfuls of truffle onto a plate. Roll the truffles between your palms to shape into balls and then roll them in the cocoa nibs.
3. The truffles should be stored refrigerated, but always bring them to room temperature for serving.
Milk Chocolate Orange Truffles
1. Bring the cream up to a full simmer while you have the chopped chocolate and corn syrup ready in a bowl. Pour the hot cream over the chocolate, let it sit a minute, and then gently stir with a spatula, starting the motion in the centre and widening the stirring circle outward as the chocolate melts. If the chocolate does not melt fully, then place the bowl over a pot of barely simmering water, stirring very gently until smooth. Stir in the butter and then the orange zest. Set this aside to cool completely to room temperature - this can take up to 90 minutes.
2. Use a very small scoop or two teaspoons to scoop spoonfuls of truffle onto a plate. Roll the truffles between your palms to shape into balls and then roll them in the cookie or cornflake crumbs.
3. The truffles should be stored refrigerated, but always bring them to room temperature for serving.
White Chocolate Blueberry Truffles
1. Bring the cream up to a full simmer while you have the chopped chocolate, corn syrup and coconut oil together ready in a bowl. Pour the hot cream over the chocolate, let it sit a minute, and then gently stir with a spatula, starting the motion in the centre and widening the stirring circle outward as the chocolate melts. If the chocolate does not melt fully, then place the bowl over a pot of barely simmering water, stirring very gently until smooth. Stir in the dried blueberries. Set this aside to cool completely to room temperature - this can take up to 90 minutes.
2. Use a very small scoop or two teaspoons to scoop spoonfuls of truffle onto a plate. Roll the truffles between your palms to shape into balls and then roll them in the coconut.
3. The truffles should be stored refrigerated, but always bring them to room temperature for serving.
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8 Easy Truffle Recipes
Do you like truffles? If you do, these recipes are for you. 8 easy and delicious truffles recipe. Whether you prefer dark chocolate or white chocolate, here you will find your favorite truffles. Follow this recipe to learn how to make the best truffles in different flavors.
Printable recipe:
More Easy Recipes:
Nutella Mousse:
White Chocolate Fudge:
Apple Oatmeal Cake:
Oreo Ice Cream:
Homemade Nutella recipe:
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