Taken from Le Cordon Bleu Confectionery School
DARK CHOCOLATE TRUFFLES
Preparation time: 30 min • Resting time: 30 min • Refrigeration time: 1 hour
INGREDIENTS
DARK CHOCOLATE GANACHE
150 g room-temperature butter
125 g fondant
200 g dark couverture chocolate 70%
10 ml whisky
5 ml coffee extract (or 18 g coffee paste)
2 g bicarbonate of soda
COATING
250 g dark couverture chocolate 70%
100 g unsweetened cocoa powder
EQUIPMENT
1 piping bag
1 plain 12 mm Ø nozzle
1 pair thin latex gloves
1 cooking thermometer
1 round dipping fork
DARK CHOCOLATE GANACHE
- In a bowl, whisk the butter, adding the fondant a little at a time.
- Melt the dark chocolate over a bain-marie, then stir into the butter-fondant mixture. Add the whisky and gently whisk.
- Add the coffee extract (or coffee paste) and bicarbonate of soda, then continue to stir gently with a silicone spatula until smooth.
- Leave the ganache to thicken for 30 minutes, then place in the piping bag fitted with the nozzle.
- Pipe 2 cm diameter balls onto a baking tray lined with baking parchment. Refrigerate for 1 hour.
- Put on the gloves and roll each truffle between your hands until round.
COATING
- Temper the dark chocolate. Sprinkle the cocoa onto a plate.
- Using the fork, dip the ganache balls one by one into the tempered chocolate, then immediately roll in cocoa powder. Leave to set in the cocoa for 5 minutes.
- Store the truffles for up to 15 days in an airtight container in a cool place (12°C maximum).
MILK CHOCOLATE TRUFFLES
Preparation time: 30 min • Resting time: 30 min • Refrigeration time: 1 hour
MILK CHOCOLATE GANACHE
210 g milk couverture chocolate
1 vanilla pod
75 ml cream
10 g glucose
18 g room-temperature butter
10 g Trimoline® (inverted sugar)
COATING
250 g milk couverture chocolate
100 g chocolate sprinkles (or vermicelli)
EQUIPMENT
1 cooking thermometer
1 piping bag
1 plain 12 mm Ø nozzle
1 pair thin latex gloves
1 round dipping fork
MILK CHOCOLATE GANACHE
- Melt the milk chocolate over a bain-marie to 40°C. Split the vanilla pod in half and scrape out the seeds with the tip of a knife.
- In a saucepan, heat the cream, glucose and vanilla seeds to 60°C. Pour over the melted chocolate. Stir gently with a silicone spatula, then add the butter and Trimoline® and mix until smooth.
- Leave the ganache to thicken for 30 minutes, then place in the piping bag fitted with the nozzle.
- Pipe 2 cm diameter balls onto a baking tray lined with baking parchment. Refrigerate for 1 hour.
- Put on the gloves and roll each truffle between your hands until round.
COATING
- Temper the milk chocolate. Sprinkle the sprinkles (or vermicelli) onto a plate.
- Using the fork, dip the ganache balls one by one into the tempered chocolate, then immediately roll in cocoa powder. Leave to set in the cocoa for 5 minutes.
- Store the truffles for up to 15 days in an airtight container in a cool place (12°C maximum).
Chef’s tip
Make sure that the temperature of the chocolate does not fall more than 1°C below the tempering temperature. Work with a bain-marie next to you to warm the chocolate for a few seconds if necessary and stir before using again.
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