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A simple recipe for chocolate truffles

  • chocolate (56% cocoa) - 330 Grams
  • thick cream - 2/3 cup cocoa
  • - 1 to taste (for sprinkling)

1. Pour cocoathe powder in the bowl.Finely chop the chocolate and place in another bowl.Bring the cream to a boil in a small saucepan.Choose a pan with a thick bottom, to protect the cream from sticking.2. Pour the hot cream to the chocolate and stir with a wooden spoon.3. Then stir whisk in a circle, starting at the center and extending to the edges to produce a smooth homogeneous mass.Allow to stand at room temperature until the mixture thickens to hold the shape, approximately 1 hour.Then pastry bag to form pellets approximately 2 cm in height and 2.5 cm in width).Put them on a baking sheet lined with parchment.Freeze in the freezer for 15 minutes.4. Meanwhile, melt 90 grams of chocolate and smear their hands (use gloves).Gently smooth truffles chilled hands smeared with chocolate.5. Roll truffles in the cocoa powder, for the convenience of using a fork.6. Place the truf

fles in a sieve to eliminate the excess cocoa.Store the truffles in the refrigerator.

Servings: 10-12

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