Dark chocolate truffles Featured

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1 cup (237 ml) heavy cream

2 tsp (25 g) granulated sugar (light corn syrup is even better because the truffles keep better. Use it if you have it.)

12 oz (336 g) dark chocolate, I used Callebaut

1 T (14 g) butter

cocoa powder, for coating

Chop that block o’ chocolate fine! I like to shave it into small pieces with a serrated knife. If your pieces are too big, they may not melt. Once chopped, put

the chocolate in a dry bowl.

Pour the cream, sugar and butter into a pot and bring to a boil over high heat. As I keep harping, don’t get distracted staring out the window at the

neighbors. This small amount heats up pretty fast. Man, do I hate cleaning that up if it boils over.

Once boiled, remove from the heat and pour it all at once over the chocolate. If some pieces of chocolate aren’t submerged, push them under with a spoon.

Let this sit on the counter for a minute. Take this opportunity to hum Christmas carols. The heat from the cream will penetrate the chocolate and melt it.

Now start whisking. To get the best texture, it’s important to create a good emulsion. The better the emulsion, the smoother the texture of the truffle will be.

(This is true for any recipe where you whisk cream into chocolate.)

Start from the center and whisk fast in small, concentric circles. You can see how the center is getting shiny, and that’s a telltale sign that things are going

well.

Keep whisking, making the circles wider, as more cream gets pulled in and incorporated.

In a minute, you will have a bowl of shiny “ganache.”

I like to scrape it into another clean bowl, and refrigerate it for a couple of hours, just so the ganache has a chance to harden. Go watch “It’s a Wonderful

Life.”

(You can also make it the day before. The ganache will firm up considerably and be difficult to scoop into balls. Let the bowl rest at room temperature for 45

minutes first, and then the scooping will go smoothly.)

When you come back to it a couple of hours later, the surface will have dulled over and that’s ok. The texture should be firm but scoopable. As you can see, I

use a Melon Baller.

The way I’ve been taught to go about making quick work of this is to swoosh the melon baller in a cup of hot water first. This warms up the metal. Shake off

the excess water but don’t bother drying it off.

Then dig the mellon baller into the chocolate and twist, all in one motion. No hesitation. (Forgive the time lapse on this photo. How can I be on my first scoop

here when the above photo has 4 scoops missing!?

Then give the melon baller a good wack or two against the side of a parchment covered sheet pan and the chocolate should pop right out. You can get your

bearings with a few practice balls. If they’re stubborn, give them a little nudge with a spoon. If some of them look all crazy, you can always roll them

between the palms of your hands. But I like them imperfect.

Soon enough the surface looks raped and pillaged and you may wonder how you will get another nice ball (heh) out of it.

Take a piece of plastic and press the whole surface down until it’s an even plane, and carry on with the swoosh, scoop, wack method. Keep going until there’s

no more ganache.

Prepare two bowls, one filled with cocoa powder and one with finely chopped nuts for rolling. I used almonds.

Roll some of the balls in cocoa powder,

and some of the balls in nuts (sounds delightfully lewd.)

Spread some holiday joy.

طرز تهیه ترافل شکلات تیره

شکلات را با استفاده از یک چاقوی خوب خرد کنید و یا می توانید رنده کنید و داخل یک ظرف بریزید. خامه، شکر و کره را در یک قابلمه ریخته و روی حرارت می گذاریم تا بجوش بیاید و مرتب هم می زنیم.

مواد لازم:

    1 فنجان ( 237 میلی لیتر ) خامه

    2 قاشق چایخوری ( 25 گرم ) شکر

    336 گرم شکلات تیره

    14 گرم کره

    مواد لازم برای روی شکلات

    بادام ریز خرد شده

    پودر کاکائو

طرز تهیه

1. شکلات را با استفاده از یک چاقوی خوب خرد کنید و یا می توانید رنده کنید و داخل یک ظرف بریزید.

2. خامه، شکر و کره را در یک قابلمه ریخته و روی حرارت می گذاریم تا بجوش بیاید و مرتب هم می زنیم.

3. بعد از بجوش آمدن مایع را به شکلات های ریز خرد شده اضافه می کنیم تا شکلات ها ذوب شوند و با یک همزن خوب هم بزنید تا شکلات کاملا حل شود.

4. با همزن از وسط بصورت یک دورانی هم بزنید تا یک شکلات براق به شما بدهد . ظرف شکلات را که کمی خنک شده کنار گذاشته تا خنک و سفت شود حدود یک ساعت در جای خنک قرار دهید.

5. با استفاده از یک اسکوپ بستنی توپ ها شکلاتی درست کنید . برای اینکه شکلات ها به اسکوپ نچسبد و برای جدا کردن شکلات آن را داخل آب داغ قرار دهید قبل از اینکه داخل ظرف شکلات ببرید برای راحتی کار . در صورت نبود اسکوپ می توانید با

استفاده از قاشق شکلات ها را برداشته و در کف دست گرد کنید.

6. برای اینکه از تمام مایع شکلات استفاده کنید روی باقی مانده شکلات یک نایلون کشیده و سطح آن را دوباره صاف کنید و همان کار قبلی را ادامه دهید تا تمام مایع شکلات تمام شود.

7. سپس شکلات ها را بصورت دلخواه در پودر کاکائو و خرده های بادام بغلتانید و داخل یخچال نگهداری کنید و حدود 30 دقیقه قبل از سرو از یخچال خارج کنید نوش جان.

http://www.pastrypal.com/2010/12/dark-chocolate-truffles-without-a-temper/

 

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