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Champagne Truffles |
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Champagne Truffles - print recipe
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| Yield: |
| 24 |
| Ingredients: |
| CENTER MIXTURE |
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240 g
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Cream |
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0.5 kg
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Bittersweet chocolate |
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30 g
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Butter |
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30 g
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Cognac |
| ENROBING |
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0.5 kg
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Bittersweet chocolate |
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0.5 kg
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Cocoa |
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| Method: |
It is important to use an excellent quality chocolate when making truffles since it is the primary ingredient. Valhrona is my first choice and Callebaut is my second.
BRING THE CREAM TO A BOIL and pour it over the cut chocolate. Allow to stand 1-to-2 minutes and stir smooth. Beat in the softened butter and cool to set. Beat with an electric mixer (using a paddle attachment if available) on medium speed until light. Beat in Cognac. Pipe out small truffles on parchment or waxed paper with a pastry bag fitted with a 1/2-inch plain tube. Refrigerate to set. Melt the chocolate. Sift the cocoa into a deep pan. Dip the truffles in the melted chocolate and then deposit them in the cocoa, shaking the pan to cover them. After the covering sets, shake the truffles in a strainer to remove the excess cocoa.
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