YES! You can make belgian chocolate & hazelnut truffles with this recipe. All you need is to follow these steps carefully and use quality ingredients to make these addictive Belgian chocolate truffles flavoured with hazelnut or almond paste.
tip! You have to use real, quality chocolate. This means only chocolate that contains cocoa butter. Not vegetable fats or other substitutes. If you use Belgian chocolate then you are safe as the law doesn't allowed chocolate with subsitutes for cocoa butter to be called chocolate. Hersheys and Cadbury are not chocolate!!!
Good luck and Enjoy
Igor & Ann
facebook.com/cannotstopcookingandbaking
Recipe
- 400gr dark chocolate 50% a 70% cocoa content
- 250gr unsalted butter
- 200gr sweetened condensed milk ( carnation)
- 50gr hazelnut paste or almond butter
- vanilla extract
- dark chocolate 50% a 70% for coating
- unsweetened alkalized cocoa powder
method ( highly recommend watching the video to fully understand the process)
- Make sure all the ingredients are room temperature
- Melt the 250gr chocolate for centre over a bain marie or in the micro wave untill it feels warm to the touch. ideally 45c a 50c ( 110f to 120f)
- Now let that chocolate cool down untill it feels slightly cold to the touch. Ideally between 30c to 32c ( 85f to 90f)
- Beat the butter creamy with the condensed milk.
- Add the tempered chocolate to the buttercream
- Add the hazelnut paste and the vanilla extract
- Shape the truffles to the size and shape you want.
- Let the truffles set. Ideally in a fresh room overnight of about 16c to 18c ( 60f to 65f)
- You can let them set in the fridge too but maximum for about 3 hours as chocolate has a bad habit of absorbing flavors. Take them out of the fridge 30mins before coating( enrobing) them.
- Melt the remaining dark chocolate to 50c ( 120f) and let it cool back down to around 32c ( 90f)
- Coat the truffles in chocolate with your hands and carefully toss them in the cocoa powder.
- Let them set about an hour on grease proof paper
- Store in a cool dark place. ( never in the fridge)
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