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Рецепт Chocolate - Italian Nougat 'Torrone' truffles

Name: Chocolate - Italian Nougat 'Torrone' truffles
Cuisine: Italian
Ingredients: .>(American / Metric measures)<; . > Italian Nougat - Chocolate interiors<:; . 5 oz. (150g) bittersweet (70%) chocolate, coarsely chopped; . 5 oz. (150g) soft, Italian Nougat 'Torrone' (cubed small); . 1/2 cup (125ml) whipping Cream 35%; . 1 tbsp. (15ml) unsalted butter; . Coatings: finely crushed roasted hazelnuts, cocoa powder

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Treat yourself to simple, decadent chocolate and Italian nougat 'Torrone' truffle bites.

For a detailed post...refer here:
http://www.foodessa.com/2013/02/love-for-chocolate-desserts-3-recipes.html

Порций: 36

Kid Friendly

Italian

Ингредиенты

.>(American / Metric measures)<
. > Italian Nougat - Chocolate interiors<:
. 5 oz. (150g) bittersweet (70%) chocolate, coarsely chopped
. 5 oz. (150g) soft, Italian Nougat 'Torrone' (cubed small)
. 1/2 cup (125ml) whipping Cream 35%
. 1 tbsp. (15ml) unsalted butter
. Coatings: finely crushed roasted hazelnuts, cocoa powder

Инструкции

. MAKING the Torrone -Chocolate 'Ganache': In a medium heatproof bowl, place the Torrone and then the chocolate. Set aside. In a small pot, warm up the cream at medium heat until bubbles appear around the edge of the pot. Remove the pot from the heat and stir in the butter to dissolve. Immediately pour the warm cream over the chocolate-torrone, let it stand for 5 minutes. Stir until all has fully melted. Let the ganache come to room temperature for about 1 hour.
. CHILLING the 'ganache': Pour and spread the ganache into a deep shallow edged un-lined pan. Transfer the baking pan (lightly covered with parchment paper touching the chocolate surface) to the freezer. The chocolate should be malleably hardened within about 20-25 minutes.
. COATING the chocolate balls: With a teaspoon or 'melon ball' (#60) scoop, spoon out chocolate ganache portions from the bowl or pan to form a few roughly irregular small shaped balls. Once and a while, dip your spoon in cold water in order to prevent the chocolate from sticking. Transfer the truffles to the parchment-lined pan and refrigerate them for about 10 minutes or until they feel firm enough to the touch. Take the truffles out of the fridge. Place your the COATINGS in separate small bowls. Roll each irregular truffle in the coating by swirling it within the bowl itself. There's no need to roll the chocolate in your hands. Remember...real looking truffles are far from perfectly shaped. NOTE: If you're not ready to make the chocolate truffles right away...the ganache mix can be stored within the bowl or pan along with an airtight seal for about 1 more week.
. STORING: In an airtight container...the finished truffles can be stored in the refrigerator. Gently place them between parchment paper level. They'll preserve their quality for up to 10 days or up to 2 months in the freezer.
. Claudia's flavourful wishes...FOODESSA.com