Chocolate truffles are made from cream and chocolate. The French call this smooth and velvety mixture of chocolate and cream – ganache. It is believed that ganache was invented in the Siradvin confectionary, Paris, in 1850, and used as a basis for truffles
Ganache is rolled into irregular-shaped balls that look somewhat akin to truffles, mushrooms that grow by the roots of trees in France and Italy. Although traditionally coated with cacao powder, truffles can be coated with icing, crumbled dry bread, waffle crumbles and nuts.
The taste and quality of truffles lie with the chocolate. If the chocolate is good, with smooth and velvety texture, truffles will come out the same way. But another important issue when you are choosing chocolate is whether you like it. The choice is yours.
Ingredients for Chocolate Truffle
- 0.55 lb 70% dark chocolate
- 0.4 lb 35% cream
- 1 oz butter
- 3 tablespoons cognac, brandy or liqueur of any
- 2 tablespoons cocoa powder
- Cocoa, ground nuts or wafer crumbs for coating.
Recipe for Chocolate Truffle
- Bring cream to boil, in a pan with a thick bottom. Then put in a water bath.
- Add butter, cocoa and finely chopped chocolate.
- Turn the heat down to minimum, stir the mixture. When it becomes smooth without lumps take it off the stove.
- Put it into the fridge for 8-10 hours.
- Sprinkle the coating on a plate. Take the mixture out of the fridge.
- Scoop it with a small spoon and roll into balls with your hands.
- Roll them around in cocoa or nuts at once and lay out on a piece of parchment.
- Cover them up and place into the fridge for 1-2 hours.