Emprimir
Correo Electrónico
Add a photoRaciónes: 12
Ingredientes
- 1 lb white chocolate
- 3/4 c. whipping cream
- 1/4 c. butter
- 1 Tbsp. orange flavoured liqueur
- Dark Chocolate Truffles
- 1 lb semisweet chocolate or possibly 1 pound bittersweet chocolate
- 1 c. whipping cream
- 1/4 c. butter
- 1 Tbsp. dark rum
- Lowfat milk Chocolate Truffles
- 12 ounce lowfat milk chocolate
- 1/3 c. whipping cream
- 1/4 c. butter
- 1 Tbsp. hazelnut liqueur
- Dipping Chocolate
- 1 lb white chocolate
- 1 lb semisweet chocolate or possibly 1 pound bittersweet chocolate
- 1 lb lowfat milk chocolate
Direcciones
- Coarsely chop white chocolate. Place in bowl.
- In small saucepan, bring whipping cream and butter just to boil.
- Stir till butter melts.
- Pour over chocolate.
- Stir till melted and smooth. (If necessary, continue stirring over double boiler to completely heat chocolate.)
- Stir in liqueur.
- Cover with plastic wrap.
- Chill for at least 12 hrs or possibly till hard.
- Scoop out level Tbsp. (15 mL) of truffle mix.
- Roll into ball and place on waxed paper or possibly parchment paper- lined baking sheets.
- Chill for about 1 hour or possibly till cool.
- Garnish:Press rose leaves between truffles onto cone to cover spaces. Press toothpicks into roses; attach to leaves. Cover and refrigerateCroquembouche for up to 24 hrs. Cover and refrigerateany remaining truffles to serve with Croquembouche.
- Dark Chocolate Truffles:For dark chocolate truffles, follow method for white chocolate truffles.
- Lowfat milk Chocolate Truffles:For lowfat milk chocolate truffles, follow method for white chocolate truffles.
- Dipping Chocolate:Coarsely chop white chocolate.
- Place in metal bowl and hot over saucepan of warm (not boiling) water, stirring, till candy thermometer registers 85 F to 90 F (30 C to 32 C).
- Remove from over water.
- One at a time using a long fork, submerge white and chocolate truffles into melted chocolate.
- Tap fork gently against side of pan to remove excess.
- Slide truffle off fork back onto baking sheet. Chill for 30 min or possibly till chocolate is set.
- Using semisweet chocolate for dark chocolate truffles and lowfat milk chocolate for lowfat milk chocolate truffles, repeat to make about 130 truffles in total.
- Use excess dipping chocolate and dipping fork to drizzle decorative designs on truffles, such as dark chocolate drizzles on white chocolate truffles and white chocolate drizzles on dark chocolate truffles.
- Remelt left over dark chocolate.
- Brush over 12- inch (30 cm) tall Styrofoam cone with 5 inch (12 cm) wide baseSet aside till dry. Holding toothpick at sharp angle, press two-thirds of the toothpick into cone near base.
- Press 1 truffle onto toothpick till secure. Repeat with remaining truffles, alternating white, dark and lowfat milk chocolate to cover over.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 254g | |
| Recipe makes 12 servings | |
| Calories 1008 | |
| Calories from Fat 721 | 72% |
| Total Fat 83.89g | 105% |
| Saturated Fat 51.75g | 207% |
| Trans Fat 0.0g | |
| Cholesterol 78mg | 26% |
| Sodium 217mg | 9% |
| Potassium 976mg | 28% |
| Total Carbs 75.11g | 20% |
| Dietary Fiber 13.0g | 43% |
| Sugars 52.15g | 35% |
| Protein 16.92g | 27% |
