Post by siabhra on Dec 16, 2006 16:51:32 GMT -5
I learned this from a professional Truffle Making Course
Plain Truffles:[/u]
125g or 4oz of 35% Cream
25g or 1 oz unsalted butter
300g 0r 10 oz Pure Milk Chocolate (I prefer Lindt)
Liqueur Truffles: Same as above but also add:
25g or 1 oz Liqueur
25g or 1 oz Coco Butter (or 50g more pure milk chocolate)
Method of Preparation:
In a heavy saucepan, bring cream to a boil. Add butter and stir. Take off stove and add broken up chocolate and stir until melted. Pour into mixing bowl and set aside to cool. Just before it sets completely, dip mixing bowl in hot water for a second and whip up with a mixer (like butter cream). Now pipe (with piping bag like for cake decorating) out mounds on wax paper lined tray using #12 tip. Leave to set about 2 hours. Press 2 mounds together to form a ball. Roll lightly in your hands and place back on tray. Using your hands coat each ball in a thin layer of chocolate (I use melted Merckens chocolate wafers to coat). Coat a second time in chocolate and drop in coco or grated chocolate.
This truffle mix can also used without whipping, just let it set completely. Best to leave over night then dust icing sugar on a marble slab, work it back and forth with a scraper until it sets. Scale into pieces, roll into strips, divide as for cookies. Roll into balls and proceed as above.
Method of Preparation for Liqueur Truffles:
Boil cream, add butter and chopped chocolate then add melted coco butter, and last liqueur. Otherwise it is the same as plain truffles.
Yield approx. 70 Pieces
Plain Truffles:[/u]
125g or 4oz of 35% Cream
25g or 1 oz unsalted butter
300g 0r 10 oz Pure Milk Chocolate (I prefer Lindt)
Liqueur Truffles: Same as above but also add:
25g or 1 oz Liqueur
25g or 1 oz Coco Butter (or 50g more pure milk chocolate)
Method of Preparation:
In a heavy saucepan, bring cream to a boil. Add butter and stir. Take off stove and add broken up chocolate and stir until melted. Pour into mixing bowl and set aside to cool. Just before it sets completely, dip mixing bowl in hot water for a second and whip up with a mixer (like butter cream). Now pipe (with piping bag like for cake decorating) out mounds on wax paper lined tray using #12 tip. Leave to set about 2 hours. Press 2 mounds together to form a ball. Roll lightly in your hands and place back on tray. Using your hands coat each ball in a thin layer of chocolate (I use melted Merckens chocolate wafers to coat). Coat a second time in chocolate and drop in coco or grated chocolate.
This truffle mix can also used without whipping, just let it set completely. Best to leave over night then dust icing sugar on a marble slab, work it back and forth with a scraper until it sets. Scale into pieces, roll into strips, divide as for cookies. Roll into balls and proceed as above.
Method of Preparation for Liqueur Truffles:
Boil cream, add butter and chopped chocolate then add melted coco butter, and last liqueur. Otherwise it is the same as plain truffles.
Yield approx. 70 Pieces