Это предварительный просмотр рецепта "Dark Chocolate Truffles (Marcel Desaulniers)".

Рецепт Dark Chocolate Truffles (Marcel Desaulniers)
by Global Cookbook

Dark Chocolate Truffles (Marcel Desaulniers)
Рейтинг: 0/5
Avg. 0/5 0 голосов
 
  Порций: 12

Ингредиенты

  • 8 ounce Semisweet chocolate, minced into 1/4-inch pcs
  • 4 ounce Unsweetened chocolate, minced into 1/4-inch pcs
  • 2/3 c. Heavy cream
  • 2 Tbsp. Unsweetened cocoa, sifted
  • 2 Tbsp. Confectioners' sugar, sifted

Инструкции

  1. Place 8 ounces semisweet chocolate and the unsweetened chocolate in a 4-qt bowl. Heat the heavy cream in a 1 1/2-qt saucepan over medium heat. Bring to a boil. Pour the boiling cream over the chocolate. Allow to stand for 5 min, thin stir till smooth (now you have ganache).
  2. Chill the ganache for 1 hour till hard but not hard. Line a baking sheet with parchment paper. Using a Tbsp. of ganache for each truffle
  3. (approximately 3/4 oz), portion 24 truffles, proportionately space onto the parchment lined baking sheet. Chill the ganache portions for 15 min (so the ganache will be hard sufficient to roll into truffles). When the ganache is hard sufficient to handle, remove from the refrigerator and individually roll each portion of ganache in your palms, in a gentle circular motion, using just sufficient pressure to create smooth rounds. Roll 16 of the rounds in 2 Tbsp. cocoa and separately roll 8 in the confectioners sugar till completely covered. Store the truffles in a tightly sealed plastic container, in the refrigerator. Remove about 1 hour before serving.