Beruflich Dokumente
Kultur Dokumente
This delicious recipe will earn you much praise from your friends and family. Yummy food really is one of lifes pleasures. Eat drink and be merry and enjoy this recipe.
Ingredients
Makes 40
cup heavy cream 10 ounces bittersweet chocolate, finely chopped. 2 tbsp butter
To coat:
9 ounces Bittersweet chocolate, chopped 1 cup finest quality unsweetened cocoa, sifted
Directions
Chocolate Ganache 1. Shave all of the bittersweet chocolate with a serrated knife, and then chop your shavings into small chunks.
2. Divide the chocolate for the ganache and the coating into two separate stainless steel bowls. Set aside the smaller portion for the coating.
3. Heat the cream in a small saucepan until it just comes to a boil and pour it directly over the chopped chocolate.
4. Use a wooden spoon to stir small quick circles in the middle of the bowl gradually stirring bigger circles to incorporate chocolate from the sides of the bowl.
6. When there are no more lumps, continue stirring for about 45 more seconds being careful not to over mix.
8. In a new bowl, beat the softened butter with a wooden spoon until its very soft, smooth, and creamy.
9. When the ganache has cooled to room temperature and thickened, add the butter, a little bit at a time.
11. If you want to form your truffles immediately, you can chill the mixture in the fridge for 10 minutes.
12. If you need to prepare other things first, cover the bowl with plastic wrap and let sit at room temperature to cool.
Shaping the truffles: 1. Fill a pastry bag, fitted with a -inch tip, one third of the way with the ganache.
2. Hold the bag vertically and pipe 1 inch drops of ganache onto parchment-lined baking sheets.
4. Shape each truffle into a smooth ball by rolling it between your palms.
5. Troubleshooting: If the truffles melt too much in your hands, run your hands under very cold water, dry them well, and then continue.
7. Note: For extra smooth truffles: refrigerate after first rolling for 30 minutes, and then repeat the rolling process again and refrigerate before coating.
Prepare the chocolate coating: 1. Bring a shallow saucepan of water to high heat.
2. Remove the pan of water from the heat and set the second stainless steel bowl of chopped chocolate over top it. Stir chocolate with a wooden spoon until melted.
3. Without poking a hole, use a fork to gently lift a truffle and gently drop it into the melted chocolate coating and spin it around with a fork to cover completely.
4. Lift it out on the fork and gently tap the sides of your bowl to remove excess dripping chocolate.
5. Be patient as you may need to gently tap the bowl about a dozen times to get rid of drippings.
6. When chocolate is no longer dripping, gently place truffle onto parchment lined paper.
3. Gently place the freshly dipped truffle into the dish of sifted cocoa and continue adding dipped truffles until the plate is full.
4. Gently shake the plate to coat the truffles, and then gently transfer them to the parchment lined pan.
Grandmother's Cookbook