Chocolate truffles are readily available at almost any store, but the best tasting ones are the ones you prepare yourself. Discover two simple recipes for homemade truffles!
The history of truffles began in France. There, by accident, the culinary master Auguste Escoffier invented this popular and unique dessert. All because of a mistake, which occurred when instead of egg mass hot cream was mixed with liquid chocolate. As it turned out, the resulting mass after hardening could be freely formed into various shapes.
Chocolate above all
Truffle candies are characterized primarily by an intense chocolate flavor. This is due to the ganache, an ingredient created by combining melted chocolate with heated cream.
Truffles can take different forms (the most popular are those in the shape of balls), but what they cannot lack is a large amount of chocolate. This is what makes the truffles have the right consistency and are very heavy. These sweets are usually coated in cocoa, cinnamon, powdered sugar, chopped nuts or almond flakes, but there is nothing to prevent you from making them with, for example, chili flakes or curry powder.
Ingredients for truffles
There are many recipes for truffles. And although each of them is in some way similar to each other, certain nuances may determine the final effect and flavor of the dessert. The classic, proven recipe, from which it is worth starting the adventure of preparing your own truffles, includes the following ingredients:
- 10 chocolate bars with a cocoa content of at least 70% (you can also use white or milk chocolate),
- 375 g of 30% cream cheese,
- 2 packets of vanilla sugar,
- real cocoa,
- a glass of rum (instead of rum you can also use brandy, cognac, orange liqueur, amaretto or any clear vodka).
Preparing homemade truffles
- Melt 7 chocolate bars in a water bath.
- Bring the cream to a boil, then take it off the heat and combine with chocolate.
- Add vanilla sugar and alcohol.
- Pour into a large baking pan lined with baking paper (the mixture should be about 2 cm high) and refrigerate for 12 hours.
- After this time, score the mixture with a knife (make a grid of 1.5 cm).
- Quickly form balls and put them in the fridge.
- Melt the remaining chocolate in a water bath and let it cool slightly.
- When the chocolate has cooled slightly, start coating the well cooled balls in it, then put them back in the fridge.
- After a few minutes, take the balls out of the fridge and sprinkle with cocoa, powdered sugar, chopped nuts or whatever you like.
- Remember not to add alcohol when making truffles that will be eaten by children
- Homemade truffles can be stored in the refrigerator for up to three weeks.
- It is best to store the truffles in a metal container.
- You can use a mixture of different chocolates, such as dessert and milk chocolate, to make truffles.
- If you have a silicone ice cube tray or other truffle mold (e.g. heart-shaped), you can use it. Just sprinkle the cavities with cocoa powder (or other additive), fill them with the thickening mixture and then knead thoroughly. Moulds filled with the mixture should be set aside in the fridge until completely thickened, then coat in sprinkles after removing from the mould.
- You can melt chocolate in a water bath in the following way: put broken into cubes chocolate into a bowl (glass), and then put the vessel on a pot with a small amount of slightly boiling water (about one cup). Remember, however, that the bottom of the bowl should not touch the water. Melt the chocolate, stirring it from time to time, and once melted, remove it from the pot. Be careful not to get a drop of water in it!