How do you make chocolate truffles in a easy way?!
Answers: its almost valentine sday and i wanna make some.can anyone tell me hot to make truffles in a EASY way???
100g best quality chocolate
1 tub double (thick) cream
2 teaspoons of spirits if you wish to flavour them.
Grate chocolate into a bowl.
Cream into pan, slowly heat till it is steaming heavily & just reaching the point of starting to boil.
Pour the hot cream onto the chocolate & leave it untouched for 5 mins.
Using a fork or small whisk stir the mixture till it comes together & lightly beat for 2 to 3 mins. Allow to cool & place in fridge to chill.
Spoon out teaspoons of the mixture, roll into balls & using a toothpick, swirl in melted chocolate to coat & place on waxed paper to set.
Insanely easy, but oh so rich! Recipe makes a large amount but you can vary flavorings and coatings to make several different varieties.
INGREDIENTS
1 (8 ounce) package cream cheese, softened
3 cups confectioners' sugar, sifted
3 cups semisweet chocolate chips, melted
1 1/2 teaspoons vanilla
DIRECTIONS
In a large bowl, beat cream cheese until smooth. Gradually beat in confectioners' sugar until well blended. Stir in melted chocolate and vanilla until no streaks remain. Refrigerate for about 1 hour. Shape into 1 inch balls
You need:
150g very best quality plain dessert chocolate
150ml thick double cream
25g unsalted butter
2 tablespoon rum or brandy
1 tablespoon Greek yoghurt
Method:
Break the chocolate into squares and place it in the bowl of a food processor. Switch on and grind the chocolate until it looks granular, like sugar. Now place the cream, butter and rum or brandy in a small saucepan and bring these to simmering point. Then, with a motor switched on, pour the mixture through the feeder tube of the processor and continue to blend until you have a smooth blended mixture. Now add the yoghurt and blend again for a few seconds. Next transfer the mixture, which will be very liquid at this stage, into a bowl, allow it to get cold, then cover it with cling film and refrigerate overnight.
Next day divide the mixture equally between four small bowls, and keep each one in the refrigerator until you need it.
YOU CAN ALSO ADD THIS:
Chocolate-Coated Truffles
For these you need to set the chocolate and oil in a bowl over some hot but not boiling water and allow it to melt until it becomes liquid Then remover the pan from the heat. Now spread some silicone paper on a flat surface and dusting your hands with cocoa, roll each truffle into a little ball. Using two flat skewers, one to spike the truffle and one to manoeuvre it, dip each truffle in the chocolate so that it gets a thin coating and then quickly transfer it to the paper. If the chocolate begins to thicken replace the pan on the heat so that it will liquefy again. Leave the coated truffles to set completely, and then using a palette knife, quickly transfer them into their waiting paper cases.
JM