Truffle Chocolate

Name: Truffle Chocolate
Total time: 30 min
Yield: 4
Cuisine: Chinese
Ingredients: 240g dark chocolate; (>30% fat content) 120ml cream; 2 tablespoons Unsalted butter; Some cocoa powder; Some Pecans (dried); Some Ground peanuts; Some Chopped almonds; Some Coconut

by Foreigner John

5.0 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

4

Hello everyone! This is John the foreigner. Welcome to John's little kitchen.

In this issue of "John's Little Kitchen", I teach you how to make a traditional French dessert-truffle chocolate, for your favorite him (her).

Truffle chocolate originated from Chambéry, the capital of Savoie, France, and was created in 1895 by Frenchman Louis Dufour.

The shape of truffle chocolate is similar to the famous French truffle, which is an expensive mushroom ingredient, hence the name, but the chocolate itself does not contain any truffle ingredients.

The biggest feature of truffle chocolate is that the unique formula creates an ultra-low melting point of 23°C, which brings an excellent taste that "melts in the mouth" unmatched by any other chocolate. Even if you are not careful, it will dissolve in the palm of your hand.

Nowadays, there are three main recipes for truffle chocolate: European, Swiss and American, each with its own flavor.

The recipe I teach you today is traditional French truffle chocolate.

Watch the video program: http://v.youku.com/v_show/id_XMTYwMDUxNjU0NA==.html

Ingredients

240g Dark Chocolate
(>30% fat content) 120ml Cream
2 tablespoons Unsalted Butter
Some Cocoa Powder
Some Pecans (dried)
Some Ground Peanuts
Some Chopped Almonds
Some Coconut

Truffle Chocolate

1. Chop the large pieces of dark chocolate and put them in a large bowl for later use. You can choose any type of chocolate you like. I use the original dark chocolate here.

2. Put two tablespoons of butter and 120 milliliters of whipped cream (at least 30% fat content, the cream we usually use to whip it) into the pot.

3. Heat on medium and small heat until it is about to boil.

4. When the liquid in the pot is about to boil, remove from the heat and pour into the freshly chopped chocolate.

5. Keep stirring until the chocolate is completely dissolved and the mixture becomes smooth. The resulting mixture is called Ganache, and it is widely used in Western desserts. After the ganache is ready, put it in the refrigerator for two hours.

6. Two hours later, take out the chocolate ganache and let's make truffles.