Preparation. Chocolate truffle
Brilliant French cooking, a symbol of luxury and refined taste. Delicate tart candy velvet shell noble and dark chocolate flavored cocoa – chocolate truffles!
- Cream – 125 ml
- Dark chocolate – 400 g
- Butter – 25 g
- Black tea with bergamot – 1 package
- Cocoa powder – 150 g
- Sugar – 140 g
- Water – 100 mL
Ganache. In a saucepan heat the cream for 2-3 minutes. For a more spicy and rich flavor dip in cream with bergamot tea bag.
Tip: instead of tea bags, use mint, basil, coffee and vanilla.
Sugar syrup. In a saucepan, combine the water and sugar. Cook until sugar is dissolved, remove from heat.
Chocolate chips chop with a knife before. Add the melted butter, hot sugar syrup and warmed cream. Mix all ingredients whisk without lifting it from the bottom. Massa should get a smooth and free of lumps. Set aside for 20 minutes to cool down completely.
Cutting board Cover the parchment to the chocolate cream did not stick to the surface. Ganache Put in a pastry bag and otsadit balls with a diameter of 2-3 cm. Workpiece in the refrigerator for 15-20 minutes.
Formation of chocolates. Hands pritrusite powdered sugar to the chocolate will not stick. From each blank roll a ball back and put in the fridge for 10-15 minutes. Every dip candy in chocolate icing. When the chocolate thickens slightly, roll them in cocoa.
Chocolate glaze. Break chocolate into pieces and melt on a steam bath.
Each candy put in individual paper outlet and place on a dish.