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Trio of Truffles

  • Writer: Sesilia Adamia
    Sesilia Adamia
  • Feb 7, 2019
  • 2 min read

Valentines series #2



As mentioned in my previous post this is part of Valentines mini series. I made the recipes and took all the pictures, but unfortunately I got sick and did not get around posting them as I would have liked. I am hoping to becoming more productive to get rid of the winter cold :(. For the post I decided to make truffles. I mean you can't go wrong with giving your loved one chocolates for Valentines especially if you hand make them yourself. During my course we had a chocolate lab day in pastry class where we learned all about making handmade chocolates. The truffle recipe was one of them. Its super simple and delicious. The original recipe make 80 truffles but I halved the recipe. Important to note that you should use good quality chocolate. The topics and fillings are endless and you can make them based on your preferences.






Ingredients (makes around 40 truffles)

Ganache

217ml whipping cream

30g soft brown sugar

250g dark chocolate (65/70%)

38g unsalted butter diced (room temperature)


Toppings

Roasted hazelnuts

Shredded coconut

Coco powder


Method

1. Place the cream and sugar in a small saucepan and gently bring to the boil

2. Once you have the chocolate measured out in a bowl, add the hot cream on top

3. As you pouring mix the chocolate continuously until there are no lumps

4. Add the butter and mix till its incorporated

5. Let the ganache set for at least an hour before rolling

6. For the toppings I toasted hazelnuts and blitzed them in the food processor, I also had some shredded coconut in the pantry that I used. The classic truffle is of course with coating of coco powder.

7. When the chocolate is set roll them into balls (the can also be piped) , just to warn this can get messy but its so worth it.

8. Coat them in which ever toppings you desire and place in fridge for 20 minutes

9. The truffles are best eaten cold

10. Pop them in small chocolate casings and put them in a box with a ribbon.


Hope you enjoyed the recipe

S!

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