Food recipes
Do-It-Yourself Truffles
Do-It-Yourself Truffles Ingredients: cream, fluid, heavy whipping pascha, organic bitter-sweet dark chocolate chips, butter, without salt salt, table Directions: MAKE THE GANACHE. In a saucepan, bring 1 quart heavy cr...
Do-It-Yourself Truffles
Ingredients:
cream, fluid, heavy whipping
pascha, organic bitter-sweet dark chocolate chips,
butter, without salt
salt, table
Directions:
MAKE THE GANACHE.
In a saucepan, bring 1 quart heavy cream to a simmer.
In a large bowl, combine 3 pounds chopped semisweet or bittersweet chocolate, 1 1/2 sticks chopped unsalted butter and a pinch of salt.
Pour the hot cream on top.
Let stand for 5 minutes.
Whisk until smooth.
FLAVOR THE GANACHE.
Divide the ganache into 4 bowls.
For each quarter batch, stir in either 1 1/2 tablespoons dark rum, 4 teaspoons pure peppermint oil and 1 teaspoon ground cardamom or 2 teaspoons instant espresso dissolved in 2 teaspoons water.
Cover and refrigerate until firm, 3 hours.
ROLL THE TRUFFLES.
Using a small scoop, drop tablespoons of the ganache onto parchment-lined baking sheets.
Refrigerate for 1 hour.
Using cold, wet hands, roll the ganache into balls.
Coat the truffles in crushed mint candies, chopped almonds, toasted coconut flakes or cocoa powder.
Ingredients:
cream, fluid, heavy whipping
pascha, organic bitter-sweet dark chocolate chips,
butter, without salt
salt, table
Directions:
MAKE THE GANACHE.
In a saucepan, bring 1 quart heavy cream to a simmer.
In a large bowl, combine 3 pounds chopped semisweet or bittersweet chocolate, 1 1/2 sticks chopped unsalted butter and a pinch of salt.
Pour the hot cream on top.
Let stand for 5 minutes.
Whisk until smooth.
FLAVOR THE GANACHE.
Divide the ganache into 4 bowls.
For each quarter batch, stir in either 1 1/2 tablespoons dark rum, 4 teaspoons pure peppermint oil and 1 teaspoon ground cardamom or 2 teaspoons instant espresso dissolved in 2 teaspoons water.
Cover and refrigerate until firm, 3 hours.
ROLL THE TRUFFLES.
Using a small scoop, drop tablespoons of the ganache onto parchment-lined baking sheets.
Refrigerate for 1 hour.
Using cold, wet hands, roll the ganache into balls.
Coat the truffles in crushed mint candies, chopped almonds, toasted coconut flakes or cocoa powder.