Easy dark chocolate truffles to make at home for special occasions
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- čas přidán 24. 11. 2021
- Become a chocolate glutton with this dark chocolate truffles recipe. great for the holiday season. make sure to eat those fridge cold. decorate with chocolate or coconut.
Get the recipe: bit.ly/36aGSen
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INGREDIENTS
300 grams chocolate tablets with 70 % cocoa
40 grams butter (unsalted)
250 ml good quality pure liquid cream (heavy cream)
50 grams or more cocoa powder to coat the truffles.
you can add at the end ( before the cooling) a dash of liquor if you like (grand marnier, cognac, whisky or rhum) or some vanilla extract to sweetened the chocolate.
Cooling time : in a tray covered with cling film ( bottom and top) then in the freezer for one or 2 hours.
for the decoration you can also roll the truffles in desiccated or coconut powder and chocolate shaving dark or white
Important Cooking notes:
- slight adjustment from the video to make things go smooth: Bring your cream to the boil and as soon as it starts to boils, TURN THE HEAT OFF then add the chocolate in bit by bit. you can also just put the chocolate in a glass bowl and pour the hot cream over the chocolate instead (that method is even better if you never work with chocolate)
!! If your chocolate splits, just add a few tablespoon of cold water to it and whisk until it gets back on track !!
- Don't forget to add a cling film on top of the chocolate ganache before putting it in the freezer to solidify.
The time it takes for the ganache to solidify in the freezer may vary depending on what freezer you use.
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You definitely need to try more than one. To make sure they're right.
Thank you so much for your recipes!
I am half Mexican and half Puerto-Rican but I have always been drawn to Paris and French cuisine! Please don’t ever stop sharing your gifts ❤️
Good to know I'm not alone, wepa!!!
"Let the gluttony begin." Indeed, monsieur, indeed. 👍
I love the story about how truffles were invented! I used to make the two hour fudge and working with chocolate is truly an art! Truffles are always a sure bet Stephane!
Such a great recipe! Made these truffles for my girlfriend for Valentines days. The recipe was very easy to follow and quite quick to make. I substituted heavy cream for coconut cream (my girlfriend is lactose intolerant), but they still turned out great! Thank you very much!
I’m not a huge fan of chocolate, however, dark chocolate is really delicious in Mexican mole, my favorite chicken dish! Your giddiness over these truffles have convinced me to give this a try 😃
As a child, we always made it with my mother. It’s like the truffe for children. Easy to make.
Thanks for the souvenir.
Perfect timing mon ami. With this and your hot chocolate recipe I'm all set for l'hiver cette année.
There’s a hot chocolate recipe!? I live for it, how far in the videos does he make it??
I love how excited he gets! It gets me excited to make it😄
You sound so happy! It's nice!
Amazing timing....cooking Thanksgiving Feast here in the States and still haven't come up with an idea for dessert.....BINGO! Easy AND delicious!
Hysterical. Thanks. 🇨🇦
Awesome !
Can you mix some espresso powder with the cocoa powder, I think that would be fabulous.
I've had that before - Quite delicious!
Thank you
Graaacias!!!!!
Merci!
Je viens de découvrir la chaine est vraiment c'est un pure plaisir de faire se genre de découverte du bon matin .
Agréable journée a vous
Merci !!! xxx
Yummy yummy 😋 ❤
But . . . but . . . where's the Grand Marnier?
Excellent 🍬 🌼😄
Any plans on doing a "bûche" with chocolate ganache? That would be a perfect recipe for the holidays!
They look amazing. Any advice on how to prevent my chocolate loving wife from stealing the ganache and scoffing the lot before I can shape them into the truffles 😂?
Let's goooooo
Can you incorporate herbs in the chocolate mixture?
is it easier to make this with a copper pan?
Stefan, I think the butter is what made your ganache too soft. You can make ganache with butter, but usually for pouring it onto a cake or tart.
You use Lindt brand chocolate 🍫
What about adding some Grand Marnier to the ganache? Or maybe some Orange zest?
Chocolate~
I wonder what would happen if you immerse your tray or container of chocolate in a bath of ice water while you are working. You’d have to be very careful not to get any water in your chocolate, but it might make working with the chocolate ganache a bit easier.
I know a similar recipe from Heston Blumenthal. I wonder if adding a little bit of gelatine could help to make it just a slightly bit firmer.
I think gelatin would ruin the texture. I've made truffles and never had a problem with the ganache being too soft. He should definitely try another recipe or stir up what he has to re-incorporate the separated butter, then chill it again in the fridge.
I think you should definitely try other recipes and perfect your own, narrow it down to your favorite.
😍👍
Is the butter necessary?
No. I just checked a bunch of recipes and none of them have butter in them, just chocolate and cream and maybe some flavorings like Grand Marnier. The only time I add butter to ganache is when I want to pour it over a cake or on top of a pie or tart. I think that's why Stefan's ended up being too soft.
Some of the butter has separated and is floating on top of the ganash. It could be because it was put in the freezer and it cooled down too fast. perhaps the fridge would be safer.
❤️❤️❤️❤️
Almost every other recipe see entails pouring the cream over the chocolate and letting it sit for a few minutes. About 50% of the time that leads to my ganache separating. Is this method better for causing it to not separate?
This method with butter and putting it directly into the pot over heat will probably be more difficult. I use a ratio of 100/60 chocolate/heavy cream, then heat the cream just to the point where it bubbles on the side, then pour over and give a little shake. Cover with plastic wrap and sit for ~2 mins. Then stir but supper slow, you don't want to whip it, then after a couple mins it should start to come together then stop. Another option is 50/50 ratio, use a double burner to melt the chocolate and heat the cream, heat both to 90F, then combine. Separation usually occurs when the two are different temperatures and want to push away. If separation happens, put in a sip of rum or whisky, the alcohol will help as a binding agent, don't let any water touch it either.
Can I assume the 40g of butter is the corrected amount? In the video you seem unsure about the amount of butter
I am wondering about this as well
Will the chocolate truffle melt at room temperature... like 30 - 35centigrage... India. Is there a working temperature and storage temperature to keep the truffle in shape
Make chocolate barfi instead aur fridge mein rakiye
First off, must apologise up front--I'm not a chocolate devotee. But given that, I will eat chocolate and I do love dipped, flavoured, chocolate truffles. So I wonder--why is there no sweetening agent in this recipe? I can only imagine my bitter metre hitting the red zone.
You could try rolling them in powdered sugar - might be nice :)
He started with what appeared to be Lindt brand chocolate bars. The level of sweetness depends on which kind you use. I like only a slight sweetness, mostly dark chocolate.
Truffles are supposed to look like the fungi truffles.
title says easy but in the video he says this is difficult
The hardest ingredients ( for me ) its always chocolate and butter. Stupid small mistake and its over
Too much cream in my opinion.
Offo too long
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