Chocolate truffle, a christmas recipe

We are planning our christmas holidays, so I thought I could try Vovoi's cookbook christmas recipe.
You can't miss this one !

I hadn't done some in ages, I had completely forgotten what it was exactly.
Chocolate ganache, covered with unsweetened cocoa (photo 1), 
grated chocolate  (photo 2) or coconut (photo 3)...

For 30 to 40 truffles
   You will need :   
5.6 oz of grated dark chocolate 70% (160gr)
2 tbsp of evaporated milk or half & half
2 tbsp. of white sugar 
1tsp of vanilla extract or 8g of vanillasugar or 1/4 of a grated vanilla pod
2.1 oz of diced butter (60gr)
2 egg yolks

for the topping 
unsweetened cocoa, grated chocolate or grated coconut

Put in a bowl your chocolate and make it melt the "bain-marie" way, stir until melted
- put water in a casserole, and make your bowl float in that water,
 it must not touch any surface of the casserole, just the water -
When the chocolate is fully melted, stir in the eggyolks one by one to have a smooth and shiny texture

Add your diced butter and the sugar,
let it melt 5 to 6 minutes until the sugar is well melted
you've done a ganache chocolat

Remove your bowl from the bain-marie, 
Set aside 30 minutes and put in the fridge for 30 minutes

Prepare a small bowl in which you put the topping (cocoa, chocolate or coconut)

Use a teaspoon to gather a big hazelnut of ganache on the top of your fingers
make it rowl in the bowl, using the edges to make it an approximatively round-shape 
When it's fully covered, put it in a plate or small papers and do the same for the rest of the bowl
Put all your truffles in the fridge for ten hours

- Tips : If the ganache is too hard after too much time in the fridge, 
use your hands palm to warm the exterior of the truffle to put the topping -

They are eatable as soon as they are out of the fridge,
I'll do more next time :)

No comments:

Post a Comment