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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
Chocolate Truffles – Bruno Albouze
Learn how to make the perfect edible holiday gift!
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Chocolate Truffle Recipe Tutorial Demonstration: How to Make Soft Ganache and Firm Ganache Truffle
Jordan Winery's baker extraordinaire, Cristina Valencia, returns to show tips and techniques for making the perfect chocolate truffle. Cristina teaches you how to make three different kinds of truffles using one simple recipe.
View the complete recipe on our blog:
Only 3 Ingredient Chocolate truffles
Only 3 Ingredient Chocolate truffles
If you enjoy sweets, you’ve certainly seen the term “chocolate truffle” online or in your neighborhood bakery. Without knowing what a chocolate truffle was or how it was made, you may have even sampled one and enjoyed its mouthwateringly smooth and creamy flavor.
Even though a chocolate truffle could appear to be a small piece of chocolate, there are a few key distinctions between the sweet delicacies. You can learn more about chocolate truffles below, including what they are, how to create them at home, and the distinctions between plain chocolate and truffles.
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Chocolate Truffles Recipe | Gordon Ramsay
You just can't beat homemade chocolate truffles!
For the full recipe visit -
Want to compare yours to the professionals? Book a table at a Gordon Ramsay restaurant -
Not sure what to cook? Find over 400 Gordon Ramsay recipes at:
Chocolate Truffle | Cooksmart | Sanjeev Kapoor Khazana
Chocolate melted in hot cream, chilled, shaped into balls and rolled in cocoa powder
CHOCOLATE TRUFFLE
Ingredients
250 gms dark chocolate, chopped
125 gms cream
½ orange
1 cup cocoa powder
Method
1. Pour cream into a non-stick pan and heat.
2. Grate orange peel.
3. When the cream gets heated, add dark chocolate and switch off heat. Mix till smooth.
4. Add orange zest and mix well.
5. Pour the mixture into an aluminium tray and keep it the refrigerator to cool and set.
6. Put the cocoa powder in a bowl.
7. Take the tray out, take small portions of the chocolate mixture and roll into balls.
8. Roll the balls in cocoa powder and serve.
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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:
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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.