Chocolate Truffle Rods

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Chocolate Truffle Rods
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Difficulty:
moderate
Difficulty
Preparation:
40 min.
Preparation
ready in 6 h. 40 min.
Ready in

Ingredients

for
10
For the truffle mixture
200 milliliters
250 grams
dark Couverture (50% cocoa)
200 grams
2 centiliters
100 grams
softened Butter
also
250 grams
Cocoa (for dusting)

Preparation steps

1.

Chop both chocolates and place into a bowl. Boil the cream, pour over the chopped chocolate and let melt, while gently stirring. Gradually stir in the Cognac. Allow the mixture to cool for at least 5 hours. Cut the butter into small pieces and gradually fold into the chocolate cream.

2.

Place into a piping bag with a large round tip and pipe about 8 cm (approximately 3 inch) long rods (about 1.5 cm thick) (approximately 1 inch) onto parchment paper. Chill for at least 1 hour. Melt the dark chocolate, let cool until lukewarm, and coat the truffle rods. Let drip off and then make striations with a fine tip, if desired. Allow to dry and serve dusted with cocoa.