Scarlett WCocoa Truffles
October 8th 2008 08:00
Cocoa Truffles
About truffles
Chocolate truffles are a group of chocolate confectionery, traditionally made with a chocolate ganache center coated in chocolate or cocoa powder, usually in a spherical, conical or curved shape. Other fillings may replace the ganache: cream, melted chocolate, caramel, nuts, almonds, berries or other assorted sweet fruits, nougat, fudge or toffee, mint, chocolate chips, marshmallow and popularly liquor. They are named for their resemblance to the truffle fungus.
1. The "American truffle" is a half-egg shaped chocolate-coated truffle, a mixture of dark or milk chocolates with butterfat and, in some cases, hardened coconut oil. Joseph Schmidt, a San Francisco chocolatier, and founder of Joseph Schmidt Confections, is credited with its creation in the mid-1980s.[1]. A Canadian variation of this, known as the Harvey truffle, includes the addition of graham cracker crumbs, and peanut butter.
2. The "European truffle" is made with syrup and a base made up of cocoa powder, milk powder, fats, and other such ingredients to create an oil-in-water type emulsion.
3. The "Swiss truffle" is made by combining melted chocolate into a boiling mixture of dairy cream and butter, which is poured into molds to set before sprinkling with cocoa powder. Unlike the previous two kinds of truffles, these have a very short shelf-life and must be consumed within a few days of making.
INGREDIENTS
Makes about 36
For the basic truffle mixture
150 gm / 5 oz dark chocolate with 70-75% cocoa solids
150 ml / 5 fl oz thick double cream
25gm / 1 oz unsalted butter
2 tablespoons rum or brandy
1 tablespoon Greek yoghurt
For the plain truffles
3 tablespoons cocoa powder
1. For the basic truffle mixture, break the chocolate into squares and place it in the bowl of a food processor. Switch on and grind the chocolate until it looks granular, like sugar.
2. Place the cream, butter and rum or brandy in a small saucepan and bring these to simmering point.
3. With the motor switched on, pour the mixture through the feeder tube of the processor and continue to blend until you have a smooth, blended mixture.
4. Add the yoghurt and blend again for a few seconds.
5. Transfer the mixture, which will be very liquid at this stage, into a bowl, allow it to get quite cold, then cover it with clingfilm and refrigerate overnight. Don’t worry: it will thicken up after several hours.
6. Next day, make sure you have all the little paper sweet cases opened out ready before your hands get all chocolatey.
7. Sift the cocoa powder on to a large, flat plate, take heaped half teaspoons of the truffle a rough, rock-like appearance, or dust your hands in cocoa and roll each piece into a ball and then roll it in the cocoa powder if you like a smoother look.
8. Place the truffle immediately into a paper case. Obviously, the less handling the better as the warmth of your hands melts the chocolate.
9. Arrange the truffles in a box or boxes and cover. Keep them refrigerated and eat within three days. Alternatively, truffles are ideal for freezing.
**From “The Delia Collection Chocolate” and “Wikipedia, the free encyclopedia” **
| 46 |
| Vote |
subscribe to this blog
