Food recipes
Chocolate Truffles
Chocolate Truffles Ingredients: cream, whipped, cream topping, pressurized spartan, real semi-sweet chocolate baking chips, butter, without salt spartan, real semi-sweet chocolate baking chips, shortening confectioner...
Chocolate Truffles
Ingredients:
cream, whipped, cream topping, pressurized
spartan, real semi-sweet chocolate baking chips,
butter, without salt
spartan, real semi-sweet chocolate baking chips,
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
Directions:
Put the white chocolate in a large bowl.
Add the heavy cream to a heavy-bottomed saucepan and warm it over very low heat.
Put the white chocolate into a bowl and pour in the hot cream.
Whisk until all of the chocolate has melted.
Add the butter and whisk until the mixture is smooth.
Refrigerate the ganache for about 1 to 2 hours, just enough to be able to form it into balls.
Use a tablespoon or small scoop to measure even amounts of ganache into small balls.
Put the balls on a parchment or silicone mat lined sheet tray.
Refrigerate for 1 hour to firm up before the next step.
Melt the dark chocolate in a double boiler (or a microwave).
Dip each ball in the melted chocolate (2 forks make it easier to fish out dipped chocolate balls).
Put the coconut into a medium bowl and add the ganache balls.
Toss to cover them in the coconut, then put them on a wire rack over a parchment lined tray to dry.
Allow the truffles to set for about 10 minutes before devouring.
Ingredients:
cream, whipped, cream topping, pressurized
spartan, real semi-sweet chocolate baking chips,
butter, without salt
spartan, real semi-sweet chocolate baking chips,
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
Directions:
Put the white chocolate in a large bowl.
Add the heavy cream to a heavy-bottomed saucepan and warm it over very low heat.
Put the white chocolate into a bowl and pour in the hot cream.
Whisk until all of the chocolate has melted.
Add the butter and whisk until the mixture is smooth.
Refrigerate the ganache for about 1 to 2 hours, just enough to be able to form it into balls.
Use a tablespoon or small scoop to measure even amounts of ganache into small balls.
Put the balls on a parchment or silicone mat lined sheet tray.
Refrigerate for 1 hour to firm up before the next step.
Melt the dark chocolate in a double boiler (or a microwave).
Dip each ball in the melted chocolate (2 forks make it easier to fish out dipped chocolate balls).
Put the coconut into a medium bowl and add the ganache balls.
Toss to cover them in the coconut, then put them on a wire rack over a parchment lined tray to dry.
Allow the truffles to set for about 10 minutes before devouring.