Homemade Chocolate Truffles

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Homemade Chocolate Truffles
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Difficulty:
easy
Difficulty
Preparation:
1 hr 30 min.
Preparation
ready in 6 h. 30 min.
Ready in

Ingredients

for
4
For the hazelnut chocolate truffles
200 milliliters
250 grams
dark Couverture (50% cocoa)
200 grams
2 centiliters
100 grams
soft Butter
finely chopped Hazelnuts
For the rosemary chocolate truffles
1 bunch
200 milliliters
250 grams
dark Couverture (50% cocoa)
200 grams
2 centiliters
100 grams
soft Butter
5 tablespoons

Preparation steps

1.

For the chocolate hazelnut truffles: Chop both chocolates and place in a bowl together. Bring the cream to a boil and pour over the chocolate. Melt the chocolate in the cream while gently stirring. Gradually stir in the Cognac. Cut the butter into small pieces and gradually stir into the ganache. Chill the ganache for at least 5 hours. Place in a piping bag with a smooth tip and pipe large domes onto parchment paper.  Chill for at least 1 hour and then roll each dome between both hands to form a ball. Immediately roll in the hazelnuts and leave to dry on aluminum foil.

2.

For the rosemary chocolate truffles: Rinse the rosemary and shake dry. Pluck the needles. Add to the cream and bring to a boil. Remove from the heat and infuse for 20 minutes. Strain through a sieve. Chop both chocolates and place in a bowl. Bring the rosemary cream to a boil and then pour over the chocolate. Melt the chocolate, stirring until smooth. Stir in the Cognac. Cut the butter into small pieces and gradually stir into the ganache. Chill for at least 5 hours. Transfer into a piping bag with a large smooth tip and pipe large domes onto parchment paper. Chill for at least 1 hour. Roll each dome between the palms of both hands to quickly form small cones. Immediately roll in cocoa.