In our latest thrilling instalment, we will unravel the dark art of turning one kind of chocolate into another kind of chocolate. Utilising the sweetest form of alchemy, we will voyage into the indulgent and lucrative realm of homemade truffles to achieve our mighty goal. As such, let us guide you in the enterprise of creating enticing succulent orbs that will open a gateway to new friendships, as well as provide budding chocolatiers with a gift for all occasions. So, get ready to enthrall the masses with an irresistible treat, as we whip up a batch of Tremendous Homemade Chocolate Truffles.
Homemade Chocolate Truffles
Equipment
- 1 Palette Knife Or similar flat implement
Ingredients
- 130g (4½oz) Heavy Cream
- 30g (1oz) Unsalted Butter
- 50g (2oz) Caster Sugar
- 210g (7oz) 70% Cocoa Dark Chocolate
- Cocoa Powder
Instructions
- In this recipe, we will make the truffles one half at a time, so split the ingredients in two
- Therefore, place 65g of Heavy Cream, 15g of Unsalted Butter, and 25g of Caster Sugar in a small saucepan, on a low heat, and stir
- Keep a keen eye on the mixture, as it can go nuclear very quickly. Then, at the merest sign of bubbling, turn off the heat, throw in 105g of Dark Chocolate, and cover with a lid for 2 minutes
- After waiting 2 minutes, remove the lid, and stir until no chocolate lumps remain, leaving a beautifully silky mixture
- Transfer this amazing concoction to the ball mold, then, using a flat implement, spread it evenly into the available crevices. There should be just enough left over to 'sample' some of the delicious warm chocolate
- Transfer the filled ball mold to a flat area within the fridge, and cool for at least 2½ hours, preferably overnight
- Once cooled, pop out the truffle halves, place them in a bowl, and return them to the refrigerator
- Meanwhile, whip up a second batch of chocolaty liquid with the second half of the ingredients, and transfer to the ball mold (you don't need to clean it between these two batches). This time, however, take the original batch of chocolate halves, and place them carefully on top to make a complete sphere
- Return the mold to the fridge, and once again cool for at least 2½ hours, until the Chocolate has solidified
- Once cool, pop the Homemade Chocolate Truffles out of the mold, dust with Cocoa Powder, then dazzle your associates with your chocolatiering skills
Nutrition
Getting the Most out of Your Homemade Chocolate Truffles
Chocolate – Use a good quality dark chocolate for this one, something in the region of around 70% cocoa solids. If you intend to go wild and make a huge batch, its worth investing in some confectioner’s chocolate. Essentially, anything with ‘coverture’ written on the label is the real deal, while ‘compound’ is best avoided, as it uses vegetable oils instead of cocoa butter, and tastes like crap.
Ball Mold – Even though it’s perfectly possible to make truffles entirely by hand, it gets incredibly messy and tiresome. As a result, I would highly recommend budding chocolatiers invest in a ball mold, in this recipe I use something similar to this one.
Further Embellishments – Once up and running, chocolate makers can add innumerable adjustments and enhancements to their homemade truffles. To start with, they can switch out the cocoa powder for a more elaborate outer edge. For example, ground nuts, desiccated coconut, sugar sprinkles, or crushed cornflakes will all make for a tasty treat.
In addition, creative folks can add some extra flavour to the truffle itself by mixing in some candied oranges, honeycomb, or go supernova by dropping chili flakes into the mix. While, an entire hazelnut, macadamia nut, or even raisin will not feel out of place when poked into the center while the chocolate is still warm.
Leave a Reply