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Ingredients Jump to Instructions ↓

  1. Center Mixture

  2. 1/2 cup 118ml Heavy whipping cream

  3. 2 tablespoons 30ml Unsalted butter

  4. 1 tablespoon 15ml Light corn syrup

  5. 8 oz 227g Semisweet, bittersweet or milk chocolate - melted

  6. Coating

  7. 12 oz 340g Semisweet or bittersweet chocolate

  8. 2 cups 220g / 7.8oz Alkalized (Dutch process) cocoa powder

Instructions Jump to Ingredients ↑

  1. Line a cookie sheet or jelly-roll pan with parchment or foil. To make centers, combine cream, butter and corn syrup in a non-reactive pan and bring to a simmer over low heat. Remove from heat and allow to cool 5 minutes.

  2. Add cream mixture to chocolate and whisk smooth. Cool center about 2 to 3 hours at room temperature, until it reaches about 80 degrees.

  3. Whip the mixture using an electric mixer on medium speed fitted with the paddle then spoon mixture into a pastry bag fitted with a 1/2-inch plain tube (Ateco #6 or #806). Pipe 3/4-inch balls onto prepared pan. Chill the centers for at least an hour.

  4. To coat the truffles, melt the chocolate and allow it to cool to 90 degrees. Coat truffles, using your hand to cover truffles with chocolate, depositing them into a pan of sifted cocoa.

  5. Roll finished truffles in a strainer over waxed paper to remove excess cocoa. Lift truffles from strainer and leave excess cocoa behind. (Sift cocoa through a fine strainer to remove any bits of chocolate and it may be reused.)

  6. Storage: Place truffles in a tin or plastic container with a tight-fitting cover and keep at a cool room temperature for up to a week.

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