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How To make Chocolate Truffles (French Style)
3 lb Chocolate (semi-sweet
-or semi-bittersweet) 1 qt Cream, very heavy
1/2 lb Butter, sweet (i.e.
-unsalted butter) Cocoa powder Melt the chocolate in the top of a double boiler. Do not cook the chocolate. This should be done SLOWLY over minimum heat. Boil the cream. Once the chocolate is completely melted and the cream just boiled, combine in the top of the double boiler. Take off the top pan from the water, and (off heat) mix until completely combined. Keep stirring until it is relatively cool. Allow to sit until it is cool enough to put into a refrigerator. Refrigerate overnight (NO SHORT CUTS HERE!!!). The next morning, melt this wonderful mixture again in a double boiler. When it is completely melted again, mix in the butter until it is completely absorbed. Whip, either with a hand whisk or a very slow electric gizmo, until the butter is completely absorbed and the mixture is cool again. This can take an hour or longer, depending upon the chocolate, etc. Let cool and refrigerate overnight once more (this is not as critical as the first cooling; a few hours will be enough). Heat once again and whip until cool. Refrigerate until it is thick enough to pipe through a pastry bag. Using a 1/2 nozzle, make little balls on a big piece of parchment paper that has cocoa powder spread on it. Roll in the powder. Keep chilled until just before serving. Let them return to just above room temperature before eating. NOTES: * French-style chocolate confectionery -- For those of you who are crazy enough about chocolate to go to the extremes that I do, here is the recipe for the chocolate truffles that I make. The formula is taken from Paul Bocuse's "French Cooking," but the directions are my own. * If you like Grand Marnier or Kahlua or rum or whatever in your chocolate, the last melting step is the time to add. I think it's a small but forgivable sin myself. * I recommend Guittard chocolate. You can buy their semisweet chips in 12 ounce bags. You can also buy it in 10 pound bars. You can also buy 10-pound bars of Guittards "French Vanilla Semi bittersweet" which is so
good you might eat all of it before you cook with it. Guittard makes 5 types of bittersweet if you like you chocolate really bitter. I use Hershey's Cocoa. Still the best for my taste. * Use genuine, real-live, honest "heavy cream" and not ultra-pasteurized whipping cream. Try a wholesale dairy. I only use Challenge Sweet Butter. Under no circumstances should you use anything but unsalted butter in this recipe. : Difficulty: quite difficult (melting the chocolate 3 times requires tremendous care). : Time: 3 or 4 hours of preparation during a 3-day period. : : Precision: measure the ingredients. : : Maurice Bizzarri : Copyright (C) 1986 USENET Community Trust
How To make Chocolate Truffles (French Style)'s Videos
2 Ingredient Chocolate Truffle
#shorts #2ingredient #chocolatetruffle
How to make some chocolate truffles with 2 ingredients (Brigadeiros is the Brazillian Sweet this is from)
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How to Make the World's Richest Milk Chocolate Truffles At Home (They're NOT Lindt Truffles!)
Forget Lindor Truffles... Everyone should make chocolate truffles at least once in their life. This is the homemade chocolate truffle recipe you want to use! See my video on Tempering Chocolate.
Ingredients:
For Ganache:
1 pound Good Quality Milk Chocolate ( Preferably Callebaut)
1 Stick Unsalted Butter- cut into 1/8's
2 Tablespoon Light Corn Syrup
1 Cup Heavy Cream
For Dipping:
1 Pound Milk Chocolate divide into 2/3 and 1/3
2 ounces White Chocolate for Decorating
Happy Cooking!
PS...In my playlists, is it ok if I put this in the Healthy Favorites section? Please let me know in the comments.
Basics of working with Chocolate-
Chocolate Truffles That Will Make Your Christmas! | Easy chocolate recipes l Chocolate l homemade
Chocolate Truffles | Easy Chocolate Recipe | Chocolate Balls | Christmas Recipes | Dessert Recipes
#chocolatetruffles #chocolaterecipes #christamsrecipes #christmasspecial #dessert #dessertrecipes #chocolateballs #homecooking
Prep Time: 15 mins
Cook Time: 10 mins
Servings: 10
Our Other Chocolate Recipes
Chocolate Fudge:
Eggless Chocolate cake:
Chocolate Custard:
Chocolate Twix bars:
To Make Chocolate Truffle
Dark Cooking Chocolate - 250 Gms
Fresh Cream - 160 Ml (Buy:
Unsalted Butter - 1 Tbsp
Vanilla Essence - 1 Tsp (Buy:
Cocoa Powder (Buy:
Color Sprinkles
Chopped Nuts
Chocolate Sprinkles
Method:
1. Chop the dark chocolate slab into small pieces and put them in a bowl.
2. Heat the fresh cream in a saucepan on a low flame.
3. Now add the softened butter, hot fresh cream and vanilla essence to the bowl.
4. Mix it all well until the chocolate completely melts from the fresh cream heat.
5. Once the chocolate mixture is smooth is silky, transfer it to a tray and refrigerate it for 4 hours.
6. After 4 hours, remove the tray from the fridge and prepare balls/ any other shape as you desire from the chocolate mixture.
7. Coat the truffles with toppings like cocoa powder, sprinklers, chocolate sprinklers, chopped dry fruits etc.
8. Yummy and tasty chocolate truffles are ready to be served!
Hey guys!
Everyone loves Chocolate and Chocolate Truffle is something that everyone must try at least once if you ask me. The silky texture and taste of chocolate truffle makes it special. It's important to follow the procedure appropriately to get the desired texture and results. So watch the video completely and make sure you stick to the measurements proportionately to get shop style silky smooth and yummy Chocolate Truffles. Once you get a basic hold of this method, you can make as many changes as you want and prepare any kind of variations in it. Do give these a try and enjoy!
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How to Make Nama Chocolate Truffles #shorts
Food52 Resident Yi Jun Loh shares his recreation of Royce’s famous Nama Chocolate truffles. Somewhere between a liquid and solid, they’re silky smooth squares of chocolate ganache dusted with a blizzard of cocoa powder. GET THE RECIPE ►►
PREP TIME: 3 hours and 20 minutes
COOK TIME: 15 minutes
MAKES: 100 chocolates
INGREDIENTS
500 grams good, and I mean really good, dark chocolate (at least 60% cacao), chopped into small pieces
1 1/2 cups (350ml) heavy cream
2 tablespoons (30g) unsalted butter
1 tablespoon Kahlúa or brandy, optional
1/4 cup (60g) unsweetened cocoa powder
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As a one-stop shop for joyful living, Food52 connects discerning home cooks with the interests they're passionate about via award-winning food and lifestyle content across platforms. We provide our audience with the recipes and solutions they crave to eat thoughtfully, live joyfully, entertain beautifully, and travel differently.
#shorts #chocolatetruffles
Brigadeiro Recipe - Brazilian Chocolate Truffles
Brigadeiro (Brazilian Chocolate Truffles) - If you not familiar with Brigadeiros, this is a traditional Brazilian dessert that made of condensed milk, cocoa powder and butter. Very popular dessert in Brazil, especially in parties and holidays. If you've never tried it, now is the time. Just be careful , it's addictive!
Printable Version:
More Easy Dessert Recipes:
Tiramisu Truffles:
Malabi:
Chocolate & Vanilla Panna Cotta:
Oreo Cheesecake Bars:
No-Bake Chocolate Peanut Butter Oatmeal Bars:
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Recipe:
Makes about 15-18 balls
Ingredients:
1 can (14oz/397g) Sweetened condensed milk
1/4 cup (30g) unsweetened Cocoa powder
1 tablespoon (15g) Butter
For coating:
• Desiccated coconut
• Crushed pistachios
• Chocolate sprinkles
Directions:
1. In a medium saucepan over low heat melt the butter, add sweetened condensed milk, cocoa powder and salt. Cook, stirring constantly, until the mixture becomes very thick and starts to pull away from the bottom and sides of the pan. About 6-8 minutes. Do not overcook.
2. Remove from heat and pour into greased plate or pan. Let cool for 1 hour.
3. grease your hands with butter and shape into small balls. Then, roll in topping of your choice.
4. Keep refrigerated before serving.
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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