Truffle Candies
4 servings
60 minutes
Truffle candies are the embodiment of the sophistication of European confectionery tradition. They originate from France, where chocolate masters aimed to create a delicate treat resembling true truffles. The rich taste of dark chocolate, softened by a creamy texture and accented with cognac, offers an exquisite gastronomic experience. A light bitterness from cocoa powder adds completeness to the composition, creating a harmony of sweetness and richness. These candies are perfect for morning coffee, an evening glass of wine, or simply as a way to enjoy the moment. They not only delight the palate but also aesthetically impress — each candy is unique, as if handcrafted by an experienced chocolatier. Such a treat can adorn any celebration and evoke admiration from true gourmets.
1
Heat the cream well (do not boil!!!).
- Heavy cream 35% fat: 150 ml
2
Add broken chocolate pieces to the heated cream, mixing thoroughly until a smooth mixture is obtained (the chocolate will initially melt in chunks).
- Dark chocolate: 200 g
3
Add cognac and stir.
- Cognac (brandy): 1 tablespoon
4
Let it cool for 40-60 minutes — the mass should harden so that candies can be shaped from it.
5
Take chocolate with a teaspoon, roll it in cocoa. Put it back in the fridge for 20 minutes.
- Cocoa powder: 1 tablespoon
6
Coat the frozen candies with cocoa again (as the first coating will absorb a bit into the candies) and give them a more rounded shape.
- Cocoa powder: 1 tablespoon
