Chocolate Truffles in Cocoa
12 servings
20 minutes
A classic chocolate truffle with a delicate cream filling can, in principle, be bought in any supermarket. However, there is something about these French sweets that makes people all over the world get dirty in their own kitchens from head to toe in melted chocolate and cocoa powder and endlessly improve a rather simple recipe. The basis of chocolate truffles is a creamy ganache cream, invented, according to historians, by confectioners of the Pâtisserie Siraudin in Paris in 1850.
1
Pour cream into a small saucepan and place it over medium heat. When the cream is heated, add butter, stir with a spoon, and bring the mixture to a light boil. Remove from heat.
- Cream 35%: 210 ml
- Butter: 25 g
2
Break dark chocolate tiles and throw them into a pot with hot cream. Gently whisk the chocolate until fully dissolved. Pour the resulting mixture into a bowl and let it cool.
- Dark chocolate: 500 g
3
Using two teaspoons or just your hands, roll the chocolate mixture into balls the size of a walnut. To prevent the mixture from sticking to the spoons and fingers, you can periodically wet them in warm water.
4
Pour cocoa powder into a clean, dry bowl and roll the balls in it. Place the balls on a wide plate or a small baking tray lined with parchment paper.
- Cocoa powder: to taste
5
Store the finished truffles in the refrigerator — the chocolate mass won't set at room temperature. Before serving, dust the truffles with cocoa powder again and place them on a plate.
- Cocoa powder: to taste