Difference between revisions of "Chocolate Truffle"
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| − | + | | [[Desserts|Desserts]] | [[Confections|Confections]] | |
'''Chocolate truffles''' are soft chocolate balls. This recipe makes about 24. | '''Chocolate truffles''' are soft chocolate balls. This recipe makes about 24. | ||
==Ingredients== | ==Ingredients== | ||
| − | *8[[ | + | *8[[Ounce|oz]] (227[[g|g]]) bittersweet/plain [[Chocolate|chocolate]] (chopped into small pieces) |
| − | *6 [[ | + | *6 [[Tablespoon|tablespoons]] (likely Imperial ones: 108 [[mL|mL]], 7.2 US tablespoons, or 2 [[Teaspoon|teaspoons]] shy of 1/4 [[Cup|cup]]) [[Double Cream|double cream]] (48% fat) |
| − | *[[ | + | *[[Cocoa Powder|cocoa powder]] |
| − | *[[ | + | *[[Icing sugar|Icing sugar]] |
| − | In the [[ | + | In the [[Cuisine of the United States|USA]], try using 2 tablespoons unsalted [[Butter|butter]] with 5 1/3 tablespoons heavy cream. |
==Procedure== | ==Procedure== | ||
| − | # Put the chocolate in a bowl and set over (a [[ | + | # Put the chocolate in a bowl and set over (a [[Double Boiler|double boiler]]). |
# Heat until melted and smooth, stirring occasionally. | # Heat until melted and smooth, stirring occasionally. | ||
# Remove from the pot of hot water. | # Remove from the pot of hot water. | ||
| Line 18: | Line 18: | ||
# Leave to cool. | # Leave to cool. | ||
# Cover and refrigerate for 35 minutes or until the mixture is just firm enough to hold its shape. | # Cover and refrigerate for 35 minutes or until the mixture is just firm enough to hold its shape. | ||
| − | # [[ | + | # [[Sifting|Sift]] a layer of cocoa powder and icing sugar together onto a plate. The icing sugar is to make sure the cocoa powder isn't too bitter. |
| − | # Take a heaped [[ | + | # Take a heaped [[Teaspoon|teaspoonful]] of the chocolate mixture and shape it into a ball. |
# Roll each truffle in the cocoa powder/icing sugar to coat all over in an even layer. Shake off the excess and set on a tray. | # Roll each truffle in the cocoa powder/icing sugar to coat all over in an even layer. Shake off the excess and set on a tray. | ||
# Continue shaping and coating the remaining truffles. Set on a tray, making sure they don't touch each other. | # Continue shaping and coating the remaining truffles. Set on a tray, making sure they don't touch each other. | ||
# Cover and refrigerate. Remove 15 minutes before serving. | # Cover and refrigerate. Remove 15 minutes before serving. | ||
| − | [[Category:Confection | + | [[Category:Confection Recipes]] |
| − | [[Category:Chocolate | + | [[Category:Chocolate Recipes]] |
Latest revision as of 18:36, 9 May 2012
| Desserts | Confections
Chocolate truffles are soft chocolate balls. This recipe makes about 24.
Ingredients
- 8oz (227g) bittersweet/plain chocolate (chopped into small pieces)
- 6 tablespoons (likely Imperial ones: 108 mL, 7.2 US tablespoons, or 2 teaspoons shy of 1/4 cup) double cream (48% fat)
- cocoa powder
- Icing sugar
In the USA, try using 2 tablespoons unsalted butter with 5 1/3 tablespoons heavy cream.
Procedure
- Put the chocolate in a bowl and set over (a double boiler).
- Heat until melted and smooth, stirring occasionally.
- Remove from the pot of hot water.
- Add the cream and stir well.
- Leave to cool.
- Cover and refrigerate for 35 minutes or until the mixture is just firm enough to hold its shape.
- Sift a layer of cocoa powder and icing sugar together onto a plate. The icing sugar is to make sure the cocoa powder isn't too bitter.
- Take a heaped teaspoonful of the chocolate mixture and shape it into a ball.
- Roll each truffle in the cocoa powder/icing sugar to coat all over in an even layer. Shake off the excess and set on a tray.
- Continue shaping and coating the remaining truffles. Set on a tray, making sure they don't touch each other.
- Cover and refrigerate. Remove 15 minutes before serving.
