Ingredients
Truffles
- 145 grams (5.1 ounces) heavy cream (33% fat)
- 175 grams (6.2 ounces) bitter (dark) chocolate
- 20 grams (0.7 ounces) glucose syrup
- 20 grams (0.7 ounces) butter
- 10 grams (0.35 ounces) cherry cognac
- 5 grams (0.2 ounces) vanilla paste
Equipment
- Medium Saucepan
Perfect for bringing cream and vanilla to a boil; opt for a heavy-bottomed pan to prevent scorching.
- Mixing Bowl
A heatproof mixing bowl is essential for ensuring your chocolate melts evenly and smoothly.
- Blender
A hand blender works great for mashing the truffle mixture to the perfect consistency; immersion types save on cleanup time.
- Refrigerator
Allows the truffle mix to set perfectly at a consistent, cool temperature overnight.
- Baking Sheet and Parchment Paper
Use these for shaping and setting your truffles; the parchment paper keeps them from sticking.
- Glazing or Tempering Setup
A double boiler works wonders for tempering chocolate or preparing a smooth glaze.
Instructions
Step 1
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Step 3
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Step 5
Step 6
Servings
Variations
Faq
- How do I know if my truffle mixture is at the right temperature?
Use a kitchen thermometer to make sure the temperature does not exceed 104F (40C). This ensures the butter blends smoothly without melting.
- Why should I let the truffle mass stabilize in the fridge overnight?
Resting in the fridge allows the flavors to meld together and gives the truffle mixture the perfect consistency for shaping.
- Can I use milk chocolate instead of bitter chocolate?
Yes, but keep in mind milk chocolate is sweeter and may alter the truffle's flavor. Adjust the sweetness to your preference.
- How do I temper chocolate for the coating?
To temper chocolate, melt two-thirds of your chocolate in a double boiler, then slowly add the remaining third and stir until fully melted and glossy.
- Why is my truffle mixture too sticky to shape?
This can happen if the mixture is too warm. Chill it for an additional 15-30 minutes in the fridge to firm it up before trying again.
- How long can I store these truffles?
Truffles coated in tempered chocolate can be stored in an airtight container for up to two weeks, while those with glaze are best consumed within three days.