a TRUFFLE should look like a TRUFFLE.
that's why it's called a TRUFFLE.
smart little pigs root these craggy little knobs out of the dirt.
so...they should look like craggy little knobs that some smart little pig has rooted out of the dirt.
AND there's the little fact that it's a lot easier to mold a little knob than a prefect ball when dealing with chocolate in the summer heat...know what i'm saying?
IMPORTANT RULE #1 ABOUT MAKING TRUFFLES
choose your chocolate wisely...don't skimp
most likely you are making them because you LOVE chocolate...
or you are making them for someone else who knows and LOVES chocolate...
or you are making them for someone you LOVE...
this is a labor of LOVE,
so why would you waste your time and effort on inferior chocolate ?!
BALSAMIC DARK CHOCOLATE TRUFFLES
ingredients
- 8 1/2 ounces dark chocolate, chopped (recommended: Valrhona)
- 1/2 cup cream
- 2 teaspoons balsamic vinegar*
- 1/2 cup cocoa powder
- *NOTE...i used a good balsamic...aged 12 years. maybe a fresher more tangy balsamic would work with only 2 tsp, but i think after reading some of the comments from the original found here i would double the balsamic to get more of the flavor. it was not too present in the batch i made...
directions
melt the chocolate and the cream in a double boiler over simmering water until incorporated and smooth...no lumps
take off the heat and pour chocolate mixture into a smaller bowl. add balsamic and stir until incorporated.
**the original recipe says to chill in fridge for 1 hour, then remove and let sit out for 2 hours...
**NOTE...this did NOT work for me. i was left with a gooey mess that would instantly melt to the touch. i almost trashed the whole batch thinking i had used the wrong balsamic or something...i gave up and left it on the kitchen counter over night and VOILA !...perfect consistency for knobs and balls.
i suggest you give this a try...let the chocolate cool to room temp. then cover and chill in fridge for a few hours, or until completely firm. then remove and let sit out over night..(it might be too hot during the day to set)
when it is easy to scoop...should be about like ice cream...make little balls (or knobs, as i prefer), and drop them in a dish filled with cocoa powder. gently roll them around to coat. place them on a parchment or wax paper lined tray and EAT...or best to put them back into the fridge for a bit. i like to do about 4-5 then put them in the fridge so they don't get a flat bottom while sitting out. just remember to take them out and bring to room temperature before serving.
photo below is of the truffle balls. i think the cocoa knobs are much cuter.
if using nuts or another coating, balls work well.
i suggest you give this a try...let the chocolate cool to room temp. then cover and chill in fridge for a few hours, or until completely firm. then remove and let sit out over night..(it might be too hot during the day to set)
when it is easy to scoop...should be about like ice cream...make little balls (or knobs, as i prefer), and drop them in a dish filled with cocoa powder. gently roll them around to coat. place them on a parchment or wax paper lined tray and EAT...or best to put them back into the fridge for a bit. i like to do about 4-5 then put them in the fridge so they don't get a flat bottom while sitting out. just remember to take them out and bring to room temperature before serving.
photo below is of the truffle balls. i think the cocoa knobs are much cuter.
if using nuts or another coating, balls work well.
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