How To make Chocolate Truffles Ii
2 lb Dark, coating chocolate
6 oz Chocolate, unsweetened,
-baking (or more, to taste) 3 oz Butter, unsalted
1 1/4 c Cointreau
Chop the chocolate. Melt together with the butter over simmering water. Stir continuously with a rubber spatula. Don't let water get into the chocolate. Warm the Cointreau to the same temperature as the chocolate. Slowly blend the Cointreau into the chocolate (still over the water). Stir continuously. Do this slowly (as if you were making Hollandaise). Using an electric mixer, beat the mixture until cool and somewhat thickened. (Takes about 5 minutes; you'll need a good mixer.) Line a large baking sheet (11 x 17) with wax paper. Pour in the truffle mix. (This will fill the pan.) Chill in the refrigerator until solid (several hours). Use a pizza cutter to cut the stuff into strips (peel off the wax paper first), then into squares. Take each one, mash it in your palm, and roll in cocoa. Chill some more. I recommend Merckens Yucatan or Lindt Extra Bittersweet for the dark coating chocolate. In place of the Cointreau, try substituting other liqueurs (Chambord, Amaretto, Kahlua) and coatings (chopped roasted almonds, finely chopped candied orange peel, coffee beans run through a nutmeg grinder, etc.) Truffles rolled in cocoa are "classic", here are some rough and ready instructions for coating anything with chocolate, abstracted from "Making Chocolates" by Alec Leaver, published in 1975 by Weathervane Books by arrangement with Michael Joseph Ltd. (The book is out of print.) Melt some chocolate over hot water, let it cool slowly until it just thickens (80-84 F). Now warm the chocolate gently and slowly until it thins slightly. The temperature should be above 85, but below 91. This maximum working temperature is absolutely crucial. The temperature of the room you work in should not exceed 70. Pre-bottom all centers, that is, smear a little couverature on what will be the bottom of the center with the back of a spoon and place it, bottom side up, on a plate. This lets you check that the couverature is properly tempered. After the bases have set and hardened a little, stir the couverature thoroughly, trying not to get too many air-bubbles in. Drop a center into the couverature, bottom down and, with an ordinary fork, slightly warmed, push it down to submerge it fully. Immediately, pick it out with the fork, tap the fork on the side of the bowl in order to settle the chocolate, and wipe any excess from underneath the fork. Transfer the center to a sheet of wax paper. Stir the couverature after depositing each center to keep it well mixed. NOTES: * Classic chocolate confectionery -- These are as good, or better, than anything you can buy in a store. * The basis of the truffle centre is ganache paste, a mixture of melted chocolate and warm cream well blended and cooled until it hardens. Orange, honey, peppermint, rum or vanilla can be added to give flavor, but it is important that the final mixture should be hard enough to be moulded to shape and be capable of standing up to being coated with chocolate. * The texture of ganache paste depends upon the kinds of cream and chocolate and the proportions in which they are used. Plain chocolate is harder than milk chocolate, so more cream can be added to it. Single cream is thinner than double so must be used in smaller quantities. Incorporating cream or other liquids fulfills two functions: it softens the chocolate and it gives flavor. After the centre has been made and moulded to shape, it is coated with chocolate to seal it and help to keep it moist. It is then rolled in a final decorative coating, and this can cocoa sweetened with a little icing sugar, or chopped mixed nuts. : Difficulty: moderate for classic truffles, quite difficult for coated centers. : Time: most of a day. : Precision: measure carefully. : : Martin Minow : decvax!minow : Copyright (C) 1986 USENET Community Trust
How To make Chocolate Truffles Ii's Videos
3 ingredients chocolate truffles & matcha strawberry truffles ????
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2 Ingredient Condensed Milk Chocolate Truffles Recipe!
2 ingredient condensed milk chocolate truffles recipe! Delicious chocolate balls are so easy to make, you won't belive it. You can cover them in any sprinkles or cocoa powder or leave them without any coating.
Ingredients:
150g condensed milk
70g cocoa powder
sprinkles (optional)
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Classic Chocolate Truffles Recipe | How to Make Chocolate Truffles
Learn how to make classic chocolate truffles. These chocolate truffles are creamy, smooth and rich. Super easy recipe with only 4-ingredients. This recipe is perfect for gift giving, Christmas and other holidays.
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Makes 16 truffles
Ingredients:
8oz (225g) Dark chocolate (70%)
1/2 cup (120ml) Heavy cream
1/2 cup Cocoa powder
1 teaspoon Vanilla extract
Directions:
1. Chop the chocolate and place in a large heat proof bowl. Set aside.
2. Place heavy cream in a small saucepan, bring to a simmer over low-medium heat.
3. Pour the cream over the chocolate, let sit for 2 minutes. Stir until smooth. Cover and refrigerate for 1 hour, until set.
4. Using an ice cream scoop or a spoon, scoop a small portion of the chocolate mixture and form small balls by rolling between your hands. Arrange the balls on a baking sheet or a big plate and refrigerate for 30 minutes. Roll again between your hands to create smooth balls.
5. Roll the balls in the cocoa powder.
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Amazing no bake white chocolate cheesecake truffles with 4 ingredients! #easyrecipe #shorts
Condensed Milk Chocolate Truffles Easy Recipe | 2 Ingredients Chocolate Truffles
These Truffles tastes really good that you won't get tired of eating????♀️????
They're kind of like mochi to me????I don't know I just feel that because it stretches like mochi????
If you love chocolate,don't hesitate to try these????
All you need for these Truffles are:
Condensed milk 240g
Cocoa powder 100g
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Christmas Chocolate Truffles with Milk SIMPLE Chocolate Truffle Recipe
Christmas Chocolate Truffles with Milk SIMPLE Chocolate Truffle Recipe
Chocolate truffles are the best thing I know and that's why I made this video with Super delicious Chocolate Christmas Truffles. The recipe is very simple, I only used 3 ingredients for the truffle dough, Chocolate, Milk and Cocoa powder. My recipe for Christmas chocolate truffles makes 48 truffles, you can halve the recipe if you think it's a bit too many. I dip my truffles in 3 different Chocolates, but if you like a certain Chocolate best, you can dip them all in your favorite Chocolate. The decorations is very simple with dried flowers, chopped pistachio nuts and Chocolate. It's a very easy way to make Christmas goodies and really good to use for a nice little gift. Christmas Chocolate Truffles can be kept in the fridge for at least 2 weeks. Really good fun in your own kitchen making Chocolate Truffles.
Love from Susanne❤️????
#chocolatetruffles #Christmastruffles #simplerecipe #trufflerecipe #christmaschocolate
Chapters:
0:00 Intro
0:09 How to make Chocolate Truffles with milk
1:39 How to divide the Truffle dough into pieces
2:26 How to shape Chocolate Truffles
3:18 How to coat Chocolate Truffles with chocolate
4:02 How to decorate Chocolate Truffles
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