Dark Chocolate Truffles
- 400g Bitter chocolate
- 150g Cream 35%
- 2 Tsp instant coffee
- 1 oz Brandy
This recipe has two versions, the first will be fairly easy to master the second one will require more time and practice.
Version 1 (Cocoa powder exterior)
- Place the chocolate in a stainless steel mixing bowl.
- Heat the cream in a saucepan until it starts to simmer, then add the instant coffee and bring to a boil. Pour the cream onto the chocolate and make sure it is completely covered, let it sit for a minute…
- Start mixing the cream until it’s one shiny mass, now you can add the brandy!
- Cover the bowl and place in the fridge for 6 hours.
- On parchment paper prepare an even layer of cocoa powder, take out the Ganache and use a spoon to form it into nut shaped balls and place on the cocoa powder. Roll around in the cocoa and move to a clean surface (it helps to use latex gloves to do this).
- Once you’ve made it all place it in the fridge for about an hour and serve. Enjoy!
Version 2 (enrobed truffles)
- Using a pyrex form with high edges start by covering it with a thick layer of cocoa powder.
- Melt your desired chocolate dip; dark, milk or white (melt using water bath technique) and let it sit until it reaches room temperature. *If you do not wish to temper use compound chocolate.
- Form your truffles and place on a fork (do not pierce the truffle), now dip it in the molten chocolate and then place it in the pyrex form. Wait about 40 seconds before kicking the form back and forth until the truffle is completely covered with cocoa.
- This truffle will be crunchy and rich with taste!
- Enjoy and good luck!