International Recipes Dot Net: Real Recipes from Real People


  You are not logged in
Follow on Twitter!
Search Recipes:
 
site map
advertising info
privacy policy

Share Your Recipe
Most Popular Recipes
Highest Rated Recipes
SyndicateThis


Random Recipe
Old English Apple Cake






Food Dictionary
Theme Sections
Photo Gallery
F.A.Q.


home > recipes > dessert > truffles
The following recipe yields about 60 truffles (do not double recipe). 1. Finely chop 8 ounces of Valrhona 56% cacao chocolate [or other fine dark chocolate] and put it in a bowl. 2. Bring 2/3 cup heavy cream to a boil in a small heavy saucepan. (Make sure your pan is small, so you'll lose the least amount of cream to evaporation, and heavy, which will keep the cream from scorching.) Linxe boils his cream three times - he believes that makes the ganache last longer. If you do this, compensate for the extra evaporation by starting with a little more cream. 3. Pour the cream over the chocolate, mashing any big pieces with a wooden spoon. 4. Then stir with a whisk in concentric circles (don't beat or you'll incorporate air), starting in the center and working your way to the edge, until the ganache is smooth [you can incorporate some vanilla or other flavorings at this point]. 5. Let stand at room temperature until thick enough to hold a shape, about 1 hour [or longer. This can take up to 2 1/2 hours!], then, using a pastry bag with a 3/8-inch opening or tip, pipe into mounds (about 3/4 inch high and 1 inch wide) on parchment-lined baking sheets. When piping, finish off each mound with a flick of the wrist to soften and angle the point tip. Freeze until firm, about 15 minutes. 6. Meanwhile, melt 3 more ounces of the same chocolate and smear some on a gloved hand. Gently rub each chilled truffle to coat lightly with chocolate. The secret to a delicate coating of chocolate is to roll each truffle in a smear of melted chocolate in your hand. Linxe always uses gloves. 7. Then toss in unsweetened cocoa powder (Valrhona [or another of high quality. I like Dagoba Organic]) so the truffles look like their namesakes, freshly dug from the earth. A fork is the best tool for tossing truffles in cacao. Shake truffles in a sieve to eliminate excess cacao. Store truffles in fridge [or put them back into a bowl full of cocoa powder for storage, and remove for serving].

Truffles


SUBMITTED BY
list all recipes for DESSERT (517)
list all French recipes (182)
list all recipes by DAVE (405)


conversions contact author view cookbook print recipe
email recipe add to cookbook add to calendar add to shopping list

Recipe Alert Most Popular Recipes Photo
(posted January 4, 2005)

The following recipe yields about 60 truffles (do not double recipe).

1. Finely
chop 8 ounces of Valrhona 56% cacao chocolate [or other fine dark chocolate] and put it in a bowl.

2. Bring 2/3 cup
heavy cream to a boil in a small heavy saucepan. (Make sure your pan is small, so you'll lose the least amount of cream to evaporation, and heavy, which will keep the cream from scorching.) Linxe boils his cream three times - he believes that makes the ganache last longer. If you do this, compensate for the extra evaporation by starting with a little more cream.

3. Pour the
cream over the chocolate, mashing any big pieces with a wooden spoon.

4. Then stir with a
whisk in concentric circles (don't beat or you'll incorporate air), starting in the center and working your way to the edge, until the ganache is smooth [you can incorporate some vanilla or other flavorings at this point].

5. Let stand at
room
temperature until thick enough to hold a shape, about 1 hour [or longer. This can take up to 2 1/2 hours!], then, using a pastry bag with a 3/8-inch opening or tip, pipe into mounds (about 3/4 inch high and 1 inch wide) on parchment-lined baking sheets. When piping, finish off each mound with a flick of the wrist to soften and angle the point tip. Freeze until firm, about 15 minutes.

6. Meanwhile,
melt 3 more ounces of the same chocolate and smear some on a gloved hand. Gently rub each chilled truffle to coat lightly with chocolate. The secret to a delicate coating of chocolate is to roll each truffle in a smear of melted chocolate in your hand. Linxe always uses gloves.

7. Then toss in unsweetened
cocoa powder (Valrhona [or another of high quality. I like Dagoba Organic]) so the truffles look like their namesakes, freshly dug from the earth. A fork is the best tool for tossing truffles in cacao. Shake truffles in a sieve to eliminate excess cacao. Store truffles in fridge [or put them back into a bowl full of cocoa powder for storage, and remove for serving].


Please click here to read our policy on submitted comments
Be the first to leave a public comment about this recipe!

 
Rating:
Name:
Email 1:
City, State:
Country:
Comments:
1 Your email address will not be displayed to others, nor will it be used for any marketing purposes or released
to any third party.


©1995-2020 SimpleSolutions Corporation. All Rights Reserved.