Does any one no how to make the stuff you might find in a truffle, if u no what i mean?!


Question: i was wondering how it was made. i am talking about like the cremy sort of chcolate which always seems to stays liquid inside.
if u no could u tell me a recipe plz


Answers: i was wondering how it was made. i am talking about like the cremy sort of chcolate which always seems to stays liquid inside.
if u no could u tell me a recipe plz

Truffles are so easy! I use 200ml double cream, heat it up taking care not to boil it, and stir in 200g of good quality choc. chopped up finely (i.e. if you like dark then use 70% cocoa solids, if you like milk then use Cadbury's dairy milk).
Stir it well until all the choc has melted and it's nice and smooth. At this point you can add a tiny bit of booze such as irish cream if you like, or peppermint essence, or the zest of an orange......
Leave it in the fridge overnight and then form into balls (it gets messy) You can roll them in chopped nuts, crushed wafer, cocoa powder, dessicated coconut etc etc. It's worth experimenting with flavours.
I've tried loads of recipes but found this one the simplest and most effective.
Enjoy!

look it up on gogle under recipies- home made truffle

Yes.. its just melted chocolate in a double boiler, melt in a few tbsp of butter, pour in a tbst or two of liquor (grand marnier or ceme de mynthe etc) and drizzle in a bit of heavy whipping cream. Constantly whisking together.. allow to cool to room temp and roll into balls.

Dip in plain melted choc for outside shell if desired. or roll in unsweetened coaco

Yes. It is called ganache, and it is traditionally equal weights dark chocolate and heavy cream combined to silky-smooth goodness. :)

Chop 8 ounces of dark chocolate and place in a heat-proof bowl. Bring a c. heavy whipping cream to a boil and pour over the chopped chocolate in the bowl. Allow to sit for 5 minutes to allow the heat from the cream to melt the chocolate. Stir until thoroughly combined, and add a T. of liqueur if you like. Allow to sit at room temperature until thickened, or refrigerate if you are in a hurry.

high quality cocoa, heavy whipping cream, and probably butter. You'll need to make a "ganache", and it's more complicated that just rolling the ganache in cocoa powder. You should go to the Food Network website and get a recipe. Bobby Flay had a "throwdown" last week with truffles...





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