French Chocolate Truffles (Print Version)
# Ingredients:
01 -
125ml thick cream.
02 -
Pinch of fine sea salt.
03 -
226g bittersweet chocolate (60-70% cocoa).
04 -
1/2 teaspoon vanilla essence.
05 -
A coating of your choice.
06 -
20g softened unsalted butter.
# Instructions:
01 -
With a sharp knife, chop the bittersweet chocolate into tiny pieces to allow for smooth melting.
02 -
Gently heat the cream in a pot on medium heat until small bubbles start forming along the rim.
03 -
Pour the heated cream over the chopped chocolate, and toss in the softened butter. Leave it as is for now.
04 -
Let the chocolate and cream sit for about 3-5 minutes without touching to let it melt naturally.
05 -
Use a wooden spoon to slowly stir everything together until it becomes a shiny, smooth mixture.
06 -
Mix in the vanilla and a sprinkle of sea salt until it's completely blended.
07 -
Place plastic film directly on the ganache to keep a skin from forming.
08 -
Pop the ganache into the fridge for at least 3 hours, or freeze it for about an hour, until it's firm.
09 -
Use a small ice cream scoop or tablespoon to pick up little amounts of the chilled ganache.
10 -
Lay those portions onto a baking sheet that’s been lined with parchment paper.
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Stick the shaped portions in the freezer for 10-15 minutes to make them sturdier.
12 -
Quickly roll each portion into smooth balls using cool, clean hands.
13 -
If the truffles start getting too sticky or warm, put them back into the freezer for a short time.
14 -
In a shallow bowl, pour the coating material of your choice.
15 -
Roll the truffles one by one in the coating until they’re evenly covered.
# Notes:
01 -
Classic cooking from France.
02 -
You’ll need good-quality chocolate!
03 -
You can freeze what you don’t eat right away.
04 -
Lots of coating options to choose from!