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
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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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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.
Printable Version:
More Truffles Recipes:
White Chocolate Truffles:
Tiramisu Truffles:
Nutella Truffles:
Oreo Truffles:
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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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Condensed Milk Chocolate Truffles Easy Recipe [2 Ingredients]
How To Make Condensed Milk Chocolate Truffles Recipe [ASMR]
練乳トリュフチョコレート の作り方 [Eating sound]
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●● Recipe (レシピ):
- 240g Condensed milk
(練乳)
- 100g Cocoa powder
(ココアパウダー)
- Refrigerate for 2 hours
(冷蔵庫で2時)
- Cocoa powder
(ココアパウダー)
#ASMR #OhNino #NinosHome #trufflechocolate
Trans:
1. 2가지 식감의 연유 초콜릿 만들기 : Condensed milk Chocolate Truffles Recipe | Cooking tree - Nama chocolate oh nino
2. Cách Làm truffle chocolate socola
3. CUMA 2 BAHAN JADI CEMILAN COKLAT
4. วิธีทำโกโก้หนึบ ง่ายๆ ด้วยของแค่ 2 อย่าง
5.松露炼奶巧克力
6. الشوكولاته الكمأة
Other channel:
Hidamari Cooking:
Chocolate Cacao チョコレートカカオ:
Tasty:
EMOJOIE CUISINE:
Cooking tree 쿠킹트리, 한세HANSE, 李子柒 Liziqi, Les sens ciel, 꿀키honeykki.
Healthy Chocolate Truffles (2 ways!)
Healthy Chocolate Truffles
Today I'm going to show you how to make low calorie chocolate truffles.
These healthier truffles are gluten-free, no refined sugar, and 100% delicious.
I made two versions: with oats and with avocado, and I'm sure you'll love both recipes.
???? My new recipe book [HOWTOCOOKSMARTER: 50 Recipes That Will Make You Feel Happy and Healthy]
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This is why you'll love these healthy truffles:
They're perfectly sweet and rich in chocolate flavor.
They're so easy to make, anyone can do this recipe.
They're lower in calories compared to traditional homemade truffles.
They can be made and topped in many different variations.
????FREE ebook: 5 Ways to Turn ANY Treat Into a Delicious Healthy Recipe:
CHOCOLATE TRUFFLES RECIPE
Ingredients:
GREEK YOGURT CHOCOLATE TRUFFLES
(makes 12 truffles)
1 cup Greek yogurt (240g)
1/4 cup unsweetened cocoa powder (25g)
1/4 cup dark chocolate chips (50g)
2 tbsp honey or maple syrup
1/4 cup ground oats or oat flour (25g)
1/4 cup coconut flour (30g)
NUTRITIONAL INFO (per truffle):
50 calories, fat 1.5g, carb 7.8g, protein 2.8g
Preparation:
Melt the chocolate in the bowl first and then add the yogurt and honey, and stir well to combine.
Add the cocoa powder, oats and coconut flour, and mix everything together. Let it set in the fridge for 1-2 hours.
Using a measuring spoon scoop the mixture and shape the truffles using your hands.
Place the truffles into the cocoa powder or shredded coconut and roll around until completely coated.
AVOCADO CHOCOLATE TRUFFLES
(makes 12 truffles)
2 small avocados (200g mashed)
1/2 cup dark chocolate chips (100g)
1/4 cup unsweetened cocoa powder (25g)
1/4 cup date paste (75g)
1/4 tsp salt
NUTRITIONAL INFO (per truffle):
66 calories, fat 4.2g, carb 7.8g, protein 2.8g
Preparation:
In a bowl, mash the avocados with a fork until completely smooth.
Add the date paste, cocoa powder, salt and melted chocolate.
Mix everything together and place in the freezer for 15 minutes.
Using a measuring spoon scoop the mixture and shape the truffles using your hands.
Place the truffles into the cocoa powder or shredded coconut and roll around until completely coated.
Enjoy!
Chocolate Truffles With Just 3 Ingredients!!!