Truffles are loved by everyone and people think that its extremely difficult to make truffles at home. The reality is quite opposite because they are not as difficult to make as you think provided you know how to manage chocolate correctly. You can make your own champagne truffles and the recipe is pretty easy and simple to follow.
Take a good amount of plain chocolate any flavor of your choice but it should be plain. Mostly, people prefer milk chocolate as it beautifully compliments the flavor of champagne. Dark chocolate could add bitterness to the truffles so just avoid using such variety.
Take the chocolate bar and just break it into little pieces and after that use a grinder to further chop it up. The reason you need to crush the chocolate is on the grounds that on the off chance that you attempt to work with little bits of chocolate, it would leave a touch of knot and you won't care for a bump in your truffle.
Now take another saucepan and add full fat cream, butter and a bit a champagne and just simmer it for a while. Do not bring it to the boiling point you just have to warm it up. You could use low fat cream but it won't taste as creamy as full fat would do. Once the mixture is warmed up pour it on top of the chocolate and turn on the food processor.
Mix everything well together until it forms a smooth creamy texture. To give it an additional flavor, include a touch of yogurt in it. To ensure that the mixture is set, you have to refrigerate it for about eight hours or more so that it doesn't look runny anymore. It will thicken up after a few hours time and then you're good to go. This is the fundamental truffle blend which you can use to make plain and also different assortments of truffle.
You should keep in mind that only good quality ingredients should be used because the taste of cheap champagne or low quality chocolate would just ruin the whole truffle recipe and you will not be able to achieve the results you were aiming for. Again, its possible to buy good quality products at a cheaper prices provided you do your research in this regards and find affordable options for yourself.
You have to handle the truffle mixture very carefully because as soon as you take it out of the fridge and start handling it, the mixture begins to melt because its too delicate to handle. Try to make truffles as quickly as you can so that they retain their shape and look beautiful. Put them back in fridge once you are done so that they get some more time to set.
You could add different flavors to your truffle mixture like, chopped ginger, nuts, dried fruits and much more. Make sure that the additional flavors that you're using compliment the overall taste of the truffles. They remain good in taste for a couple of days time or you can also freeze them and they will taste the same once defrosted.
Take a good amount of plain chocolate any flavor of your choice but it should be plain. Mostly, people prefer milk chocolate as it beautifully compliments the flavor of champagne. Dark chocolate could add bitterness to the truffles so just avoid using such variety.
Take the chocolate bar and just break it into little pieces and after that use a grinder to further chop it up. The reason you need to crush the chocolate is on the grounds that on the off chance that you attempt to work with little bits of chocolate, it would leave a touch of knot and you won't care for a bump in your truffle.
Now take another saucepan and add full fat cream, butter and a bit a champagne and just simmer it for a while. Do not bring it to the boiling point you just have to warm it up. You could use low fat cream but it won't taste as creamy as full fat would do. Once the mixture is warmed up pour it on top of the chocolate and turn on the food processor.
Mix everything well together until it forms a smooth creamy texture. To give it an additional flavor, include a touch of yogurt in it. To ensure that the mixture is set, you have to refrigerate it for about eight hours or more so that it doesn't look runny anymore. It will thicken up after a few hours time and then you're good to go. This is the fundamental truffle blend which you can use to make plain and also different assortments of truffle.
You should keep in mind that only good quality ingredients should be used because the taste of cheap champagne or low quality chocolate would just ruin the whole truffle recipe and you will not be able to achieve the results you were aiming for. Again, its possible to buy good quality products at a cheaper prices provided you do your research in this regards and find affordable options for yourself.
You have to handle the truffle mixture very carefully because as soon as you take it out of the fridge and start handling it, the mixture begins to melt because its too delicate to handle. Try to make truffles as quickly as you can so that they retain their shape and look beautiful. Put them back in fridge once you are done so that they get some more time to set.
You could add different flavors to your truffle mixture like, chopped ginger, nuts, dried fruits and much more. Make sure that the additional flavors that you're using compliment the overall taste of the truffles. They remain good in taste for a couple of days time or you can also freeze them and they will taste the same once defrosted.
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