How to cook chocolate truffles at home? TOP 4 recipes with photos. Tips and subtleties of cooking. Video recipes.
Classic truffle is a chocolate candy with a creamy filling inside. The dessert got its name in honor of the eponymous delicacy, the most expensive mushroom in the world, due to its similar appearance. Chocolate truffles are made in a round shape from ganache. Then they are glazed with molten chocolate and rolled in cocoa powder. It is possible to repeat truffles at home, because there is nothing complicated about recipes. The main thing is to use high quality ingredients, follow the recipe and culinary advice.
Secrets and tips of chefs
- Since Soviet times, cone-shaped solid truffles have gained the greatest popularity. Although traditionally chocolate truffles are in the shape of a ball. At the same time, soft and semi-liquid sweets have become widespread in European countries. In addition, the equally popular chocolate truffle cake.
- Ganache for classic truffles is a cream of chocolate (black, white or milk), cream and butter. In times of scarcity, candy at home was made from powdered milk or infant formula.
- In order for truffles to be less nutritious, cream is often replaced with milk, fruit puree or juice.
- Flavors such as spices, fruits, orange peel, nuts, dried cherries or cranberries are often added to ganache.
- The taste of chocolate is often decorated with alcoholic beverages: rum, cognac, liqueur.
- The easiest way to melt the ganache chocolate is in the microwave or water bath. The main thing is not to overheat the chocolate, not to let it boil, but to heat it evenly. Therefore, it must be stirred every minute. So the mass must be brought to 45-50 ° C. Determine the temperature simply. Apply a drop of melted chocolate to the inside of your hand. The human body temperature is 36.6 degrees. Chocolate mass with a temperature 10 degrees higher will not burn your hand, but the heat will be noticeably more noticeable.
- Truffles are rolled not only in cocoa, but also ground nuts, waffle crumbs, or decorated with patterns made of chocolate.
- For ganache, do not use porous bars and chocolate with additives.
- The most delicious white chocolate truffles or traditional black truffles only freshly cooked. But candies keep well in the refrigerator for up to several weeks, and in the freezer for up to 2-3 months.
Cocoa truffles
A great option for homemade sweets is classic cocoa chocolate truffles with a delicate cream filling. They can be prepared very quickly for the arrival of unexpected guests.
- Caloric content per 100 g - 299 kcal.
- Servings Per Container - 12
- Cooking time - 30 minutes
Ingredients:
- Dark chocolate - 300 g
- Condensed milk - 1 tbsp.
- Cocoa powder - 200 g
Making Chocolate Cocoa Truffles:
- Break the chocolate into small pieces and place in a deep container. Melt it in a water bath until it is liquid.
- Pour ordinary (not boiled) condensed milk to the melted chocolate and mix everything well.
- Pour cocoa powder into the chocolate-milk substance.
- Stir the food to make the mass more dense and you can mold candy from it. Add cocoa powder if needed.
- Form the chocolate mixture into a round candy or any other shape.
- Dip each product in cocoa powder.
- Put the finished candy truffles without alcohol on parchment paper and set in the refrigerator for 1-2 hours.
French chocolate truffles
Delicate and melting in the mouth, in moderation with a tart cocoa shell - classic French truffles made of noble dark chocolate. It is a symbol of luxury and fine taste.
Ingredients:
- Cream 30% - 80 ml
- Dark chocolate - 125 g
- Butter - 30 8g
- Cocoa powder - 2 tablespoons
Cooking French Chocolate Truffles:
- Break the chocolate into pieces and place in a bowl.
- Add softened butter at room temperature and top with hot (not boiled) cream.
- Stir the products until they are completely dissolved and homogeneous. If necessary, place the mixture in a water bath or microwave for a few minutes.
- Cool the resulting homogeneous mixture to room temperature and send to the refrigerator.
- Put the cooled mass in a pastry bag and squeeze out small chocolates on a flat plate. Put them in the refrigerator for 20 minutes.
- Then pour cocoa powder on a plate or plate, and roll the cooled candy blanks, forming balls. Do this quickly, otherwise the mass will melt from the warmth of your hands.
- Put the finished French sweets in the refrigerator for 15 minutes.
Truffles with orange
Dark, chocolate, velvety, exquisite … - chocolate truffles with orange. Sweets are fraught with luxury, intrigue and adventurism. At the very best receptions, they are served with cognac. This is the noblest combination and the perfect end to a festive dinner.
Ingredients:
- Bitter chocolate - 300 g for ganache, 500 g for topping
- Cream 33% - 250 g
- Butter - 25 g
- Orange liqueur - 25 g
- Nuts - 1 tbsp
Cooking Chocolate Orange Truffles:
- For ganache cream, heat the cream in a saucepan over medium heat until bubbles appear. But do not bring them to a boil, otherwise they will curl up.
- Chop the chocolate as small as possible with a knife so that it melts faster and more evenly. Add it to warm cream and remove from heat.
- Whisk the food vigorously until smooth and the chocolate is completely melted.
- Stir in the softened and sliced butter into the mass.
- Then pour in the orange liqueur, stir and chill the cream in the refrigerator for 2-3 hours.
- Cover the board with cling film or parchment paper and use a teaspoon to spread out small handfuls of cream.
- Submit the cream for 15 minutes in the refrigerator to harden and form into balls.
- For topping, cut the chocolate into pieces and melt until a liquid, homogeneous consistency in any convenient way.
- Cover the truffles with chocolate. Lift up the truffle using the double-tine frosting fork to drip off the excess chocolate.
- Then roll the candies in crushed nuts. To do this, first bake the nuts on a baking sheet or fry in a clean and dry frying pan. Then chop them finely with a knife.
- Chill the finished truffles with orange in the refrigerator for 30 minutes.
Truffles with alcohol
Homemade chocolate truffles for adults with alcohol. These are popular legendary candies for true pleasure and enjoyment, which make for many holidays and parties.
Ingredients:
- Dark chocolate - 250 g
- Cream 33-35% - 85 ml
- Whiskey - 85 ml
- Cocoa powder - 2 tablespoons
Cooking candy truffles with alcohol:
- Break the chocolate into pieces and melt in a water bath.
- Remove pan from heat, add whiskey cream and stir until smooth and shiny. If the frosting does not come out smooth, return it to the water bath for a while to smooth it.
- Put the chocolate mass in the refrigerator for 2 hours.
- Collect the cooled chocolate substance with a spoon and form small balls with your hands.
- Sift the cocoa through a sieve and roll the chocolate pieces in it.
- Put the truffle candies with alcohol in the refrigerator for 30 minutes.
