Making truffles or being in the carnival mood

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P1060239Hand made, decadent truffles for carnival that was what I’d made today! I used the best Belgian chocolate for the base and I prepared pralines. I made them with dark and milk chocolate and filled with ganache, buttercream and nut pastes. Then I simply dusted them with cocoa powder, (others with confectioners’ sugar), and decorated with finely chopped nuts, pistachios etc. Some of them I coated in melted chocolate. See the result!

Ingredients: 1 cup heavy cream, 10 oz fine quality bittersweet chocolate (or semi-sweet) 5 tbsp not salted butter, cut into small pieces, 3 tbsp brandy, whisky or other liqueur

To finish: unsweetened cocoa for dusting, dried orange or lemon zest, finely chopped pistachio, 14 oz bittersweet chocolate, nuts etc..

  1. 1. In a saucepan over medium heat bring cream to a boil. remove from heat add chocolate all at once. Stir gently until melted. Stir in butter until melted. then stir in brandy. Strain into a bowl and cool to room temperature. Cover and refrigerate for 4 hours or overnight.
  2. 2. Using a small ice cream scoop, melon baller or tablespoon, scrape up mixture into 20 large balls or 30 medium balls and place on a wax paper-lined cookie sheet.
  3. 3. If dusting with cocoa sift a thick layer of cocoa on to a dish or pie plate. Roll truffles in cocoa, rounding them between the palms of your hands. do not worry if the truffles are not perfectly round..(looks more authentic)
  4. 4. Alternatively, roll in very finely chopped pistachios. Refrigerate for up to 10 days or freeze for up to 2 months.
  5. 5. If coating with chocolate do not roll in cocoa or nuts but freeze for 1 hour. Temper chocolate. you can cover with melted chocolate then refrigerate immediately. In a small bowl, melt chocolate by either method. Using a fork, do truffles into melted chocolate, one at a time, tapping fork on edge of bowl to shake of excess. Place on a parchment paper or waxed paper. If chocolate begins to ticken, reheat gently until smooth. Refrigerate.P1060233
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