Ingredients
8 bars Chocolate bar
1 pack Heavy cream
1 Cocoa powder
Method
Sources
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Recipes1M
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Specialized forks for dipping truffles and enrobing bonbons
Temperature-controlled tempering for chocolate work
Bean-to-bar chocolate kit — roast, crack, winnow, grind, temper cacao
Cascading chocolate fountain — strawberries, marshmallows, party
Aromatic finishing oil — pasta, risotto, eggs
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Specialized forks for dipping truffles and enrobing bonbons
Temperature-controlled tempering for chocolate work
Bean-to-bar chocolate kit — roast, crack, winnow, grind, temper cacao
Cascading chocolate fountain — strawberries, marshmallows, party
Aromatic finishing oil — pasta, risotto, eggs
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If you want smooth, melt-in-the mouth truffles, I recommend using 5 bars of chocolate. If you want to perfectly shape the truffles then I recommend using 8 bars instead. The taste won't differ. Break up the chocolate bars. Each bar should be broken into roughly 10 pieces. Warm the heavy cream up in a saucepan while stirring. Whatever you do, don't let the cream boil (60C is the ideal temperature)! Add the broken up chocolate to the cream and mix it in until it melts. If the room is cold, do this step while heating the mixture up over a bain-marie. The mixture will look like this at first... Then it should become nice and smooth after a while. When it looks like this, it's ready. Line a shallow tray with parchment paper or cling film and pour the mixture into it. Then chill the mixture in the refrigerator for at least 2 hours. Cut the chilled chocolate into 2 x 2 cm squares and roll them into balls. Then coat each chocolate ball with cocoa powder. If you dust the parchment paper with cocoa, it will prevent the chocolate from sticking. The truffles are done.