Recipe: Chocolate Truffles

Name: Chocolate Truffles
Prep time: 40 min
Total time: 40 min
Ingredients: for 17.75 oz (500 g) of chocolate truffles:; 14 oz (400 g) of couverture chocolate with 60% cocoa; 1.75 oz (50 g) of unsweetened cocoa powder (van houten); 5.25 oz (150 g) of liquid cream (30%)

By ivan 4.8/5 (4 reviews)

Prep 40 min

Total 40 min

For this recipe it is important to use couverture chocolate which is richer in cocoa butter

Ingredients

for 17.75 oz (500 g) of chocolate truffles:
14 oz (400 g) of couverture chocolate with 60% cocoa
1.75 oz (50 g) of unsweetened cocoa powder (van houten)
5.25 oz (150 g) of liquid cream (30%)

Step-by-step directions

1 Put a teaspoon of cold water at the bottom of a saucepan, add the liquid cream and bring to a boil in a saucepan.

2 Cut 7 oz (200g) of couverture chocolate into small pieces, and place them in a bowl. Pour the boiling cream and stir vigorously with a whisk to obtain a smooth ganache. Let cool to room temperature for 15 minutes.

3 Stir with a whisk then fill a piping bag with a round tip and fill with this ganache. On a plate covered with parchment paper, make small regular balls and leave in the refrigerator for a quarter of an hour.

4 Cut 5.25 oz (150 g) of chocolate into small pieces and melt them in a water bath (or twice 15 seconds in the microwave), stir regularly with a wooden spatula.

5 Incorporate the remaining 1.75 oz (50 g) of chocolate, also cut into small pieces, to lower its temperature and bring it to its crystallization point (at 85°F (30°c)).

6 Spread the unsweetened cocoa powder on a plate.

Chef Patrick's Comment

A classic recipe that is a bit technical, if you cannot find couverture chocolate in stores, use dark chocolate from 50% and van houten. Personally to use it as a couverture, my friend Sophie had sent me a 46% black selva bolivian from casaluker contact@casaluker.fr.