Chocolate Truffles and Decor
Ingredients:
For Basic Truffles:
500 grams dark chocolate block
500 grams heavy cream
1 teaspoon rum or any liqueur of yur choice
1 to 2 cups finely chopped nuts (walnuts, almonds, hazelnuts)
1 to 2 cups confectioners sugar
1 to 2 cups powdered chocolate
For Chocolate Decor:
500 grams dark Chocolate block
Procedures:
Make Basic Truffles:
Ingredients:
For Basic Truffles:
500 grams dark chocolate block
500 grams heavy cream
1 teaspoon rum or any liqueur of yur choice
1 to 2 cups finely chopped nuts (walnuts, almonds, hazelnuts)
1 to 2 cups confectioners sugar
1 to 2 cups powdered chocolate
For Chocolate Decor:
500 grams dark Chocolate block
Procedures:
Make Basic Truffles:
- Chop chocolate blocks and place in a large bowl. Pour the heavy cream in a saucepan and cook over medium heat. As soon as the cream boils, remove the pan from the heat.
- Pour the boiled cream into the bowl with chopped chocolate with a wooden spoon until smooth.
- Just in case the mixture has cooled and there are still chunks of chocolate, put the mixture over heat, bain marie style: place the bowl in a nonstick pan filled with sbout a certimeter high of water, then place the pan over medium heat. Continue to stir the mixture with the wooden spoon.
- When the mixture is smooth remove from heat. Add rum and mix again. Place the bowl in the chiller for about 30 minutes or until firm enough to scoop.
- Add chopped nuts and mix well. The chocolate will be firm enough to form into balls with the hands.
- Line a flat tray with waxed paper. Sprinkle nuts, chocolate powder, or confectioners sugar on the waxed paper. Take a spoonful of chocolate at a time and roll in chocolate powder or confectioners sugar. Form into balls with your hands.
- OR: Fill a pastry bag with a little of the chocolate at a time and form little mounds fo chocolate over waxed paper.
- Sprinkle confectioners sugar or powdered chocolate over the mounds.
- Chop 500 grams of chocolate. Place in a double boiler over medium heat and allow to melt, stirring constinuously. The melted chocolate will have a very thin consistency. Pour a little of the chocolate on a clean marble surface and level into a thin, even, rectangular layer using a spatula let cool.
- Whenchocolate has set (after about 20 minutes), make your first chocolate decor, a cigarette. To make the cigarett, push a dough cutter against the layer of chocolate and let it move forward for about 1 inch. You will have a rolled piece of chocolate resembling a cigarette. Make as many pieces as desired.
- You can return excess chocolate on the table into the bowl of chocolate; mix well with a spatula to melt.
- To make other designs, lay out a sheet of wax paper on the work table. Pour some melted chocolate into a pastry bag with a small tip. Move your hands freely to make designs of flowers or animals. Let the chocolate designs set, about 20 minutes.
- You can also dip the back of clean, fresh leaves that have been wiped dry into the chocolate. Set the leaves aside to allow the chocolate to set. When the chocolate decors have dried, remvoe them carefully from the waxed paper. Likewise, peel teh fresh leaves from teh molded chocolate. Arrange the chocolate truffles and the decor on serving plates. End
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