Chocolate Truffles
How to make Chocolate Ganache Truffles [ASMR cooking]
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The recipe
Chocolate ganache filling
220g dark / milk chocolate
120g heavy cream
1 tbsp instant coffee
30ml rum / whiskey (if you don't use alcohol, use 30ml heavy cream instead)
For Coating (4 types of truffles)
150g dark chocolate
15g vegetable oil
100g white chocolate
10g vegetable oil
about 1 - 2 tbsp cocoa powder
about 30g - 40g chopped hazelnuts
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Teuscher Champagne Truffles
Unboxing the Teuscher Champagne Truffles. A closeup look and taste of the mixed box of 4 (2 classic, 2 dark) luxury Swiss chocolate truffles with Dom Perignon champagne.
Teuscher Chocolates
#Unboxing #Chocolate #ASMR
Champagne Truffles - Home & Family
Executive pastry chef Sally Camacho Mueller is making chocolate truffles with an added pop of flavor!
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How to Make Chocolate Truffles - Food Wishes
We’ve done chocolate truffle-like confections before, but I’ve always taken the coward’s way out, and just finished them by dusting in cocoa, which, while technically acceptable, isn’t even close to what we’ve finally done here. A proper truffle needs to combine the contrasting textures of a soft ganache center, coved in a crispy, pure chocolate shell. Don’t worry, it’s easier than it sounds.
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To become an official “Food Wisher” and read Chef John’s in-depth article about how to make chocolate truffles, follow this link:
You can also find more of Chef John’s content on Allrecipes:
WTF Are Champagne Truffles?! | WTFood? | Delish
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When I arrived to Jacques Torres Chocolate in Brooklyn a few weeks ago, I wasn't sure what to expect. I knew I was going to make Champagne Truffles, I was hoping I could sip some champagne, and I was *really* nervous to work alongside Torres, who's famous for his confections (I mean come on, guys, his nickname is Mr. Chocolate). Fortunately, champagne was also on his mind — he was more than ready to pop some bottles.
Learning how to make truffles from the master was ... interesting. He schooled me with how quickly he could whip up an entire batch, from making a super-silky champagne ganache (SO GOOD) to filling the (cork-shaped!) chocolate truffle shells. Torres was quick to reprimand me, but all in good faith; he knew I was trying to get the hang of it.
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Champagne Truffles
Happy Valentine's Day! I've saved the most decadent, the most sophisticated and the most delicious treat for last. Show your sweetheart just how much you love them with these silky bites of pure heaven.
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Gilly: assistant host, director of photography, lighting, cat wrangler
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Champagne Truffles
Inspired by A Passion for Chocolate
12 oz., 355g, semisweet chocolate bars, coarsely chopped
½ cup, 113g, butter, cut into small pieces
6 tablespoons, 177ml, whipping cream
2 beaten egg yolks
6 tablespoons, 177ml, champagne
unsweetened cocoa powder and powdered sugar
Combine semisweet chocolate, butter, and whipping cream in a double boiler, melting gently and stirring frequently until the chocolate has melted completely. Gradually stir in two tablespoons worth of the hot chocolate mixture into the egg yolks. Once combined, pour the egg yolk mixture into the chocolate mixture and continue to cook it for two minutes.
Remove the bowl from the double boiler and place on a towel. Stir in the champagne and allow the mixture to cool to room temperature (about 45 minutes) before covering and chilling in the refrigerator for 1 hour, or until completely cooled.
Beat the cooled truffle mixture with a hand mixer on medium speed for about 1 minute or until the color lightens and the mixture is slightly fluffy. Return the mixture to fridge for at least 30 minutes, or until the mixture holds its shape.
Line a baking sheet with wax paper. Using a 2 teaspoon (number 60) disher, scoop out truffle mixture onto the prepared pan and then return the truffles to fridge to chill until firm. Once the truffles are firm, roll them in either the unsweetened cocoa powder or powdered sugar to finish them.
The truffles can be stored in an air tight container in the fridge for up to two weeks.
Regular episodes of Laurice's Kitchen will resume this Wednesday evening. See you then.