These home made chocolate truffles are definitely very, very delicious. Of course they are full of butter and cream – I mean, deliciousness comes with the very best ingredients, doesn’t it? Sometimes these chocolate truffles are for sale in supermarkets in a very small bag with a large price tag attached, but you can easily make them at home. Making chocolate things is messy, though, so just be prepared to mess up your kitchen. The rewards will be well worth it. Making truffles is not hard, but you will need some time to freeze the filling, so you have to plan this in some way.
You will need (makes about 30 truffles):
for the outside (chocolate with cocoa):
- dark chocolate, about 300 grams. the nicer the chocolate, the nicer the end result.
- lots of cocoa powder
- for the filling:
- 250 grams of whipping cream
- 180 grams of softened butter
- 140 grams of white sugar; a pinch of salt
- 1 vanilla pod
You will also need: a baking sheet, a (chocolate) fork, a large bowl for putting in the cocoa powder.
Pour the cream into a saucepan, make a slit in the vanilla pod and put it in the cream. Put it on a low fire and let the mixture simmer for about 20 minutes. Careful, don’t burn it. Sometimes a film of cream will form on the top, don’t worry. You can take it out later. The idea is to infuse the cream with the flavor of vanilla and reduce it somewhat.
After 20 mins, take the saucepan off the fire and add the sugar. Stir the mixture until the sugar dissolves. Take out the vanilla pod, scrape out the inside bits and add these to the cream and sugar. Discard the pod. Let cool. Then mix in the softened butter. Use a wire whisk to whip it until rather stiff.
Now take your filling and put into a piping device with medium nozzle. You can get hold of these rather cheaply in household shops, they cost around 5 euros. Try to make little blobs of the mixture on a large baking sheet which will fit into your freezer later on (you might have to clean out your freezer for this…) These blobs be the filling of the chocolate truffles later on, so try to make them as round and even as you can. Put on a tray, put in the freezer and freeze for at least 2 hours, or overnight.
When your filling is frozen, you can start melting the chocolate. Working with chocolate can be tricky, the best temperature to work with chocolate is 29 degrees Celcius. You start by melting 3/4 ths of the chocolate in a bowl au bain marie, and add the other 1/4 chopped up chocolate off the fire, so it will lower the temperature of your chocolate. The lower your chocolate is in temperature (just before it sets, so to speak), the easier it is to work with.
Take one blob of filling and use a fork to dip it into your molten chocolate. Then plonk it into your ready bowl with cocoa powder and roll around gently until all covered with cocoa. Put on a tray to set completely. The chocolate will set and harden and the cocoa will keep them from sticking together. Continue until you have made all truffles this way. Store your truffles in the refrigerator.
Then try not to eat them all in one day…
Wishing all my readers a very happy new year with lots of good food, health and happiness in 2009 !
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