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Ingredientes
- 1/2 c. cream
- 9 ounce semisweet or possibly bittersweet chocolate
- 1 Tbsp. butter
- 1 Tbsp. light corn syrup
- 2 Tbsp. Cognac, rum, or possibly other liquor or possibly liqueur
- 3/4 lb semisweet or possibly bittersweet chocolate
- 3 c. cocoa pwdr
Direcciones
- Bring cream to a boil. Remove from heat and add in chocolate; allow to stand several min, add in butter, corn syrup, liquor and whisk smooth. Cold about 2 to 3 hrs at room temperature to about 80 degrees. Beat with paddle on medium speed in electric mixer till light. Pipe out small truffles on paper with a pastry bag fitted with a 1/2-inch plain tube. Chill to set for at least 1 hour.
- Enrobing: Heat and cold or possibly temper the chocolate. Sift the cocoa into a deep pan. Coat truffles, using your hand to cover truffles with tempered chocolate. Deposit the truffles in the cocoa as they are enrobed and shake the pan to cover them. Remove the truffles to another pan as they are coated. After the covering sets, shake the truffles in a strainer to remove the excess cocoa.
- This recipe yields 35 to 50 truffles depending on size.
- Comments: These are classics; the flavoring may be added by changing the liqueur. Also, try adding some minced, toasted nuts to the whipped center mix and rolling the finished truffles in minced, toasted nuts instead of cocoa.
- This recipe is an example of Truffle Ganache.
- Yield: 35 to 50 truffles
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