Dark Chocolate Truffle
4 servings
60 minutes
Dark chocolate truffles are a true delight for gourmets and connoisseurs of exquisite desserts. This classic French sweet masterpiece emerged in the early 20th century due to a culinary accident: chocolatier Auguste Escoffier was trying to create a cream and accidentally mixed warm chocolate with cream and butter. The result was magnificent! These delicate, rich, and velvety chocolate balls, lightly dusted with cocoa powder, have a deep, intense flavor with subtle notes of cognac. They are perfect as a festive dessert or as a refined complement to a strong espresso. Truffles melt in the mouth, leaving a rich chocolate hue that awakens the senses and provides true pleasure.
1
Prepare all the ingredients.
2
Put butter in a thick-walled pot and break the chocolate.
- Butter: 50 g
- 70% dark chocolate: 200 g
3
Put on the fire and pour in the cream.
- Cream: 150 ml
4
Then reduce the heat to a minimum, ideally using a water bath.
5
Add a couple of pinches of salt.
- Coarse salt: pinch
6
Stir. Add cognac or liqueur.
- Cognac (brandy): 3 tablespoons
7
Mix well and remove from heat. Place the cooled mixture in the refrigerator for about 9-10 hours. Form balls using two teaspoons or by hand.
8
Dip the ready balls in cocoa powder.
- Cocoa powder: 2 tablespoons
