Dark chocolate truffles, small butter, and hazelnut
Thursday, April 30, 2020
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For 16 truffles:
200 g dark chocolate with 55% cocoa
140 ml whole liquid cream
20 g butter
50 g small butter (or other cookies)
40 g hazelnuts
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Optional:
1 tbsp freeze-dried coffee
1 tbsp rum
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To coat:
1 or 2 small kinds of butter, reduced to
powder
And/or cocoa powder
Crush the chocolate.
Heat the cream, possibly with the coffee and
rum, then pour it, 2 or 3 times on the chocolate, stirring vigorously, until
the mixture is smooth and shiny. Stir in butter and mix carefully.
Allow cooling for 20 minutes.
Meanwhile, coarsely crumble the cookies. Crush
the hazelnuts.
Add them to the preparation.
I posted these 2 handy tips on Instagram to
make it easier to train truffles, and save time. 1 - use a mold and use gloves.
Pour into a 20 x 20 cm square pan covered with
film or baking paper. Store in the refrigerator for at least 6 hours or more.
Unmould the hardened mixture and divide it into
16 equal squares. Roll each square into balls. With gloves, it's more
convenient. Even if because of the pieces of cookies and hazelnuts, it is a
little more difficult to make them well rounded.
Roll them in small butter powder or cocoa. We
found better ones with biscuit powder... ;)
Store in the refrigerator.