Chocolate sweets "Truffle" consist of chocolate creamy mass under a thin crunchy milk chocolate shell. These are the simplest and most delicious homemade sweets that anyone can make.
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Choose delicious chocolate made from natural ingredients.
Truffles can be prepared with a variety of additives: liqueur (orange, coffee, Baileys, Amaretto, Vana Tallinn, etc.), tea (pour high-quality large-leaf tea with hot cream, let it brew, strain, warm up the cream and pour in chocolate), candied fruits (better from citrus fruits), pepper (chili or other), etc.
If the truffle is covered with melted chocolate, it will melt at room temperature.
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To make the workpieces easier to separate, cover the surface of the dish, before depositing the chocolate mass, with cling film.
Chocolate, in the process of work, must be periodically warmed up so that its layer on the surface of the truffle is not too thick. I heat it up in the microwave for 10 seconds with the obligatory stirring.
Store in a sealed container in the refrigerator for up to 1 week. Before serving, warm at room temperature for 20-40 minutes to give the truffle the correct creamy consistency.
100 g - 521 kcal
Yield - 36 pieces each weighing 16-18 g
Ingredients:
Cream 33-36% - 170 g
Dark chocolate (56-74%) - 300 g
Butter 82% - 60 g
For decor
Milk chocolate - 200-230 g
Chocolate chips - 40-50 g
Cocoa powder
Preparation
1. Bring the cream to a boil, pour over the chopped chocolate so that all the pieces are covered. Leave for 10 minutes until the chocolate is completely softened. Stir with a spatula until smooth.
2. Once the mixture has cooled down to about 30 ° C, add softened butter. Mix.
3. Cover the bowl with plastic wrap and leave at room temperature for 12 hours to stabilize.
4. The finished mixture does not spread and keeps its shape well. Transfer to a pastry bag. Make a hole with a diameter of just over a centimeter.
5. Place the workpieces on a flat surface. The approximate weight of each piece is 15-16 g.
6. Send to refrigerator for 30 minutes.
7. Give each one as rounded as possible. At this stage, you can roll each piece in cocoa powder and complete the preparation.
8. The classic truffle is covered with tempered chocolate and only then sprinkled with chocolate chips or cocoa powder.
9. Place the finished truffles on a flat surface.
10. Sprinkle the second part of the truffles with cocoa powder. The optimal amount of truffles - for simultaneous sprinkling - 3 pieces. Sift the excess cocoa through a sieve. For a smoother surface, roll each truffle in a sieve until the chocolate is frozen. Sprinkle with cocoa powder if necessary.
12. Leave the finished truffles at room temperature until the milk chocolate is completely solidified.
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