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
EASY Chocolate Truffles Recipe
Rich, creamy, and indulgent, these homemade Chocolate Truffles are perfect for any occasion. These delightful little bites of chocolate are so easy to make and will melt in your mouth. Coat the truffles with cocoa, sprinkles, or nuts to make them look just like a bakery’s.
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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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Chocolate Truffle Recipe
This easy no bake recipe makes the most scrumptious chocolate truffle! They come together in a snap, are beyond addictive and yes they’re brimming with brandy!
Full Recipe:
Do you ever just want a bite or two of something sweet and or chocolatey, to satisfy a craving? I don’t always have a slice of cake at the ready — shocking considering how much I bake — so I decided to whip up some truffles. Since the weather is cooling down a bit, I used a drop (1/4 cup) of brandy helps to warm things up. I finished them off with a quick roll in the toasted coconut, pecan, and cocoa powder. Soooo GOOD! Does anyone else remember those little chocolates in the shape of liquor bottles? Not sure if I should have had those as a kid, but I guess the 80’s were a different time Enjoy this adult version of that.
I do think these truffles would be a PERFECT Valentine's Day treat in case you're wondering what to make.
Yes you can totally omit the alchohol if desired! To add some interest feel free to mix in toasted nuts, some coffee or candied cherries to make this recipe your own.
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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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2 ingredient Condensed Milk Chocolate truffles ????
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VALENTINES DAY BE COMING UP so here's a simple 2 ingredient chocolate truffle
for your partner, friends, family, or yourself :D
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Ingredients:
- 225g condensed milk
- 75g cocoa powder
Method:
1. add condensed milk in a bowl, sift a third or a quarter of the cocoa powder in, whisk until combined and smooth, and repeat sifting in cocoa powder gradually and whisking together until combined. (use a spatula in the end if it is too hard to whisk together)
2. place chocolate in a reusable bag (or wrap in Saran Wrap), flatten and shape into a rectangle or square, thickness depends on you. Chill for 1 hour in the fridge.
3. Place chocolate truffle on top of a pan dusted with cocoa powder, sift more cocoa powder on top, and cut into desired shape and size, refine the shape and make sure all sides are coated with cocoa powder
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