Sunday, 20 October 2013

Chocolate Truffles

Exceptional! Mouth-watering, melting on the tongue! Perfect for chocolate-lovers ;) 
Recipe comes from Kwestia Smaku

  • 100g of soft(not cold) butter
  • 100 g of dark chocolate, at least with 70% of cocoa
  • 50 g of milk chocolate
  • 100 g of powdered sugar
  • baking cocoa for sprinkling 

  1. Take a mixer and its bowl. 
  2. Cut the butter into small cubes, put inside the bowl. 
  3. Add powdered sugar. Put aside.
  4. Take a clean pot, put dark and milk chocolate inside, melt on a very low heat, stiring all the time, so that it doesn't burn. Put aside, so that it cools down a little.
  5. Mix the soft butter and powdered sugar, for around 7 minutes, to get fluffy, bright substance.
  6. Step by step, one tablespoon after another, keep adding melted chocolate to the mixer's bowl, still mixing.
  7. Cover the bowl with foil and put in the fridge for 1-2 hours (it needs to thicken and become more hard).
  8. After that time it is possible either to take silicone moulds or to make balls out of that chocolate.* In both cases - 1 full teaspoon should be much enough to form a ball or more or less enough to fill the mould.  
  9. When done, put filled in silicone moulds or a plate with balls back in the fridge for another 1-2 hours. Then take them out and sprinkle all over with baking cocoa.
  10. Don't keep them for too long in the room temperature, they will start melting.
  11. Bon Appetit! :)

* I do recommend silicone moulds - it is easier to make the truffles and it is easier to make them look really professional, neat&tidy, classy, beautiful....

While making balls the chocolate melts in hands and it's hard to make those balls, so the appearance isn't really satisfactory.

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