Ebony And Ivory Chocolate Truffles Recipe
Yield: 1 servingsRecipe by luhu.jp
Ingredients:
7 1/2 ounce: White chocolate, chopped into 1/4 inch pieces
8 ounce: Semi-sweet chocolate, chopped into 1/4 inch pieces
3/4 cup: Heavy cream,
5 T: Unsweetened cocoa,
Directions:
Equipment:
Cutting board
Cooks knife
Measuring cup
Measuring spoons
2 stainless steel bowls
1.1/2 quart saucepan
2 whisks
Baking sheet
Parchment paper
Place the white and dark chocolates into separate stainless steel
bowls. Heat the cream in a 1.1/2 quart saucepan over medium heat.
Bring to a boil. Pour 1/4 cup boiling cream over the white
chocolate and the remaining 1/2 cup over the dark chocolate and
allow to stand for 4 to 5 minutes. Stir each with a separate
whisk until smooth, and allow to cool for 1 hour at room
temperature. Refrigerate the two ganaches for 15 minutes,
stirring every 5 minutes.
Line a baking sheet with parchment paper. Portion 36 heaping
teaspoons of dark chocolate into separate mounds onto the
parchment paper. Top each teaspoon of dark chocolate with a level
teaspoon of white chocolate.
To fashion the truffles, roll each portion of chocolate in your
palms in a gentle circular motion using just enough pressure to
from smooth rounds.
Roll the rounds of chocolate in cocoa until completely covered.
Note: If the heat of the cream is not sufficient to thoroughly
melt the chocolate, or if the chocolate does not completely
dissolve while you are stirring, then place the bowl of chocolate
over very hot water (not simmering or boiling) and continue to
stir to a smooth texture.
Frequently wipe your hands clean during the process of rolling
the truffles. Some candy makers suggest dusting the palms of your
hands with cocoa powder.
It is easier to completely cover the truffles with cocoa if they
are rolled around in a substantial amount. The remaining 4 to
4.1/2 Tablespoons of cocoa may be sifted and used for other uses.
In place of cocoa you may enrobe the truffles with several other
coatings: Deep Dark Chocolate Fudge Cookie Crumbs, finely chopped
nuts (macadamia nuts are terrific), shredded coconut or the
Ultimate Chocolate Ganache. Another ploy for candy makers is to
place a pistachio or hazelnut in the center of the chocolate-
truffle mixture and roll the chocolate around the nut.
The truffles may be refrigerated for several days before serving.
Do, however, bring the truffles to room temperature before
offering them to your guests (this will take 15-20 minutes)
If the truffles absorb the cocoa during refrigeration, simply
roll them in more cocoa before serving.
From The Cookie Ladys Files
Source from luhu.jp
Cutting board
Cooks knife
Measuring cup
Measuring spoons
2 stainless steel bowls
1.1/2 quart saucepan
2 whisks
Baking sheet
Parchment paper
Place the white and dark chocolates into separate stainless steel
bowls. Heat the cream in a 1.1/2 quart saucepan over medium heat.
Bring to a boil. Pour 1/4 cup boiling cream over the white
chocolate and the remaining 1/2 cup over the dark chocolate and
allow to stand for 4 to 5 minutes. Stir each with a separate
whisk until smooth, and allow to cool for 1 hour at room
temperature. Refrigerate the two ganaches for 15 minutes,
stirring every 5 minutes.
Line a baking sheet with parchment paper. Portion 36 heaping
teaspoons of dark chocolate into separate mounds onto the
parchment paper. Top each teaspoon of dark chocolate with a level
teaspoon of white chocolate.
To fashion the truffles, roll each portion of chocolate in your
palms in a gentle circular motion using just enough pressure to
from smooth rounds.
Roll the rounds of chocolate in cocoa until completely covered.
Note: If the heat of the cream is not sufficient to thoroughly
melt the chocolate, or if the chocolate does not completely
dissolve while you are stirring, then place the bowl of chocolate
over very hot water (not simmering or boiling) and continue to
stir to a smooth texture.
Frequently wipe your hands clean during the process of rolling
the truffles. Some candy makers suggest dusting the palms of your
hands with cocoa powder.
It is easier to completely cover the truffles with cocoa if they
are rolled around in a substantial amount. The remaining 4 to
4.1/2 Tablespoons of cocoa may be sifted and used for other uses.
In place of cocoa you may enrobe the truffles with several other
coatings: Deep Dark Chocolate Fudge Cookie Crumbs, finely chopped
nuts (macadamia nuts are terrific), shredded coconut or the
Ultimate Chocolate Ganache. Another ploy for candy makers is to
place a pistachio or hazelnut in the center of the chocolate-
truffle mixture and roll the chocolate around the nut.
The truffles may be refrigerated for several days before serving.
Do, however, bring the truffles to room temperature before
offering them to your guests (this will take 15-20 minutes)
If the truffles absorb the cocoa during refrigeration, simply
roll them in more cocoa before serving.
From The Cookie Ladys Files
Source from luhu.jp