Professional Baker Teaches You How To Make CHOCOLATE TRUFFLES!
Anna Olson's chocolate truffles are legendary. Follow her instructions on how to make truffles and impress anyone who comes over. Recipe
This recipe makes about 60 truffles
DIRECTIONS FOR: ANNA OLSON'S CHOCOLATE TRUFFLES
Cooking ingredients:
For Chocolate Truffles
- 2 cup whipping cream
- 16 oz bittersweet chocolate, chopped
For Pistachio Brandy Truffles
- brandy
- chopped pistachios for garnish
For Orange Truffles
- orange liqueur
- candied orange peel for garnish
For White & Dark Truffles
- white chocolate, melted
- dark chocolate, melted
Chocolate Truffles baking directions:
1. For the ganache, heat the cream until it just begins to simmer and then pour this over the 16 ounces of chopped chocolate. Let this sit a minute, then gently stir with a spatula starting at the centre and widening the circles until the chocolate has fully melted and the ganache is smooth. Divide the ganache into smaller bowls, and stir in desired flavourings (as below), then chill completely before shaping into truffles.
2. To make truffles, use a small ice cream scoop or a teaspoon to spoon out about ½-ounce of the ganache and shape into a ball by rolling between your palms. Place the truffles on a parchment-lined baking tray and chill until ready to roll or dip.
3. Roll the truffles into desired fillings (listed below) or dip into melted chocolate using truffle forks, shake off excess chocolate and place n a cooling rack that rests over a parchment-lined baking tray. Chill the truffles just to set them, but then store in a cool place.
Pistachio Brandy Truffles
1. Stir a little brandy (about 1 teaspoon into 1/3 of the ganache) into the ganache before chilling, then roll the shaped truffles in chopped pistachios.
Orange Truffles
1. Stir a little orange liqueur (about 1 teaspoon into 1/3 of the ganache) into the ganache before chilling, then dip the truffle in melted dark chocolate and place a small piece of candied orange peel on top before the chocolate sets.
White & Dark Truffles
1. Dip the truffle in melted white chocolate, then drizzle the truffles with melted dark chocolate. Or, dip the truffles in the dark chocolate and drizzle with white chocolate.
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2 Champagne Recipes for Valentine's: Champagne Truffles & Champagne Cupcakes | The Tummy Train
Whether you make one or both, these Champagne Truffles and Champagne Cupcakes make a uniquely romantic approach to homemade Valentine's treats! For me, the champagne flavor in these can be referred to as more than just a little kick. Plus, you'll be left with enough champagne in the bottle to enjoy!
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CHAMPAGNE CUPCAKES
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For the Champagne Cupcakes:
2 ¼ cups (270 grams) all-purpose flour
2 ¼ teaspoons baking powder
¾ teaspoon salt
¾ cup (170 grams) unsalted butter, softened to room temperature
1 ½ cups (300 grams) granulated sugar
5 large egg whites, room temperature
1 ½ teaspoons vanilla extract
1 cup (240 mL) champagne or sparkling wine (I used Martini Asti)
For the Berry Filling:
2 cups (about 400 grams) frozen strawberries or raspberries
½ cup (100 grams) granulated sugar
1 ½ Tablespoons cornstarch
1 Tablespoon water
For the Sweet Champagne Frosting:
2 ¼ cups (270 grams) confectioner’s sugar
1 cup (227 grams) unsalted butter, softened to room temperature
½ teaspoon vanilla extract
3 Tablespoons champagne, room temperature
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CHAMPAGNE TRUFFLES
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285 grams (10 ounces) chopped bittersweet chocolate
1/2 cup (120 mL) heavy cream
Pinch of salt
2 Tablespoons + 2 teaspoons (40 mL) champagne or sparkling wine (I used Martini Asti)
Cocoa powder, to dust with
Full recipes HERE--
#cupcakes #valentines #champagne #truffles #recipe
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White Chocolate Truffles Recipe | How to Make White Chocolate Truffles
Another quick and easy no-bake dessert. This time white chocolate and coconut truffles. These white chocolate truffles recipe is really easy to make and toy need only few basic ingredients.
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Makes about 14-15 truffles
Ingredients:
80z (225g) White chocolate
1/4 cup (60ml) Heavy cream
1/2 teaspoon Vanilla extract
1½ tablespoon (23g) Butter
1/3 cup (33g) unsweetened shredded/desiccated coconut + 1/4 (25g) for coating
pinch salt
Directions:
1. Chop white chocolate and place in a heatproof bowl, add heavy cream and butter.
2. Set the bowl over a pot with simmering water (double boiler) and let the chocolate and butter melt completely. remove from heat.
3. Add vanilla extract and desiccated coconut, stir well.
4. Place the bowl in the fridge for 2 hours until the mixture firm enough to roll into balls.
5. Shape the mixture into small balls and roll in desiccated/shredded coconut.
White Chocolate Sekt Truffles
White Chocolate Sekt Truffles Recipe:
Traditionally Germans love truffles with a soft alcoholic filling for Easter and other celebrations. One of the favorites are white chocolate Sekt truffles. Sekt is the German version of Champagne and is a very popular drink in Germany and a must at every celebration party.
How To Make Champagne Truffles
NYE TRUFFLES!! (Champagne, Amaretto, & Coconut Rum)
HAPPY NEW YEAR!! I hope all of you had a wonderful 2015 and are ready for 2016! To help you ring in the new year with something delicious, I wanted to make these Champagne dark chocolate, Amaretto milk chocolate, and Coconut rum white chocolate truffles for you! These are the perfect bite sized treats for your NYE party!!
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CHAMPAGNE TRUFFLE RECIPE:
8 oz. dark chocolate (or preferred chocolate)
1/2 cup of heavy cream
1/4 cup of champagne
2 Tbsp of Cognac
About 1/2 cup of sugar for coating
AMARETTO TRUFFLE RECIPE:
8 oz. milk chocolate (or preferred chocolate)
1/2 cup of heavy cream
2 Tbsp of amaretto liqueur
About 1 cup of walnuts, finely chopped
COCONUT RUM TRUFFLE RECIPE:
8 oz. white chocolate (or preferred chocolate)
1/2 cup of heavy cream
2 Tbsp of spiced rum
About 1 cup of coconut shavings
DIRECTIONS:
Place your chocolate in a bowl. Bring your heavy cream to a simmer in a sauce pot. Add your hot heavy cream to the bowl of chocolate, and let sit for about 2 minutes, so the chocolate can melt. Once the chocolate has melted, mix the two ingredients together until completely smooth. Once the chocolate mixture is completely smooth, add in your desired alcohol. Mix all the ingredients well, until the chocolate is completely smooth. Set bowl in your refrigerator, for at least 4 hours, until chocolate has hardened.
Then take a small ice cream scoop and scoop out desired amount. Place the scoop into your toppings, covering all sides. Then with your washed hands, form your chocolate into a ball. Continue with all of your chocolate. Set in the refrigerator until 30 minutes before you serve.