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Post by kickingfrog on Jan 30, 2011 15:34:44 GMT
Chocolate Truffles
The Chocolate Society.
Ingredients 200g good quality dark chocolate which contains at least 70% cocoa 200g double or whipping cream small amount unsalted butter cocoa powder
Method 1. Finely chop your chocolate to achieve an even melting. Try and make the pieces the same size. If you are only making a small quantity, the finer the chocolate is chopped up the better as this will help to bring it up to room temperature at about 20C/68F, before you start. 2. Cut your unsalted butter into small hazelnut sized pieces and again bring it up to room temperature at 20C/68F. But do not allow the butter to melt. 3. Warm your mixing bowl to about 37C/99F or a little higher, it should feel hand hot. 4. Heat your whipping or double cream gently until just boiling. Immediately drizzle a quarter of the cream into the centre of your chocolate. Mix the cream into the chocolate to make the ganache, add more cream a little at a time, gradually working outwards as the mixture develops just like mayonnaise. 5. Blend in your softened butter when your mixture is just about 37C/99F. You should aim to achieve the consistency of mayonnaise to ensure a perfect result. 6. Cool your mixture at 15C/59F, overnight in a cool airy room is best. 7. Form your desired truffle shape. 8. Dip into liquid tempered chocolate if you want to keep the truffles for more than two days and finally roll in cocoa powder. … Jerry
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