Fancy truffles

Fancy truffles

By
From
A la Mere de Famille
Makes
50
Prep
40 mins
Photographer
Jean Cazals

Coffee truffles

Ingredients

Quantity Ingredient
240g pouring cream
12g crushed whole coffee beans
475g dark chocolate, chopped, (70% cocoa)
15g unsalted butter, softened
unsweetened cocoa powder, for coating

Method

  1. Put the cream in a saucepan and heat until just below boiling point. Remove from the heat, add the coffee beans and leave to infuse for 5 minutes. Strain the cream, gently reheat it and pour over 175 g of the chocolate in a bowl. Using a spatula, gently combine to emulsify the ganache, being careful not to incorporate any air. Add the butter and fold through to combine. Allow the ganache to set for 24 hours, at 18°C, if possible.
  2. Shape the ganache into walnut-sized balls and set aside on a baking tray lined with baking paper. Temper the remaining chocolate.
  3. Place two-thirds of the chocolate in a heatproof bowl over a saucepan of simmering water, making sure the base of the bowl does not touch the water. Once the chocolate reaches its correct melting temperature, take the bowl off the saucepan, add the remaining chocolate and combine with a spatula. The chocolate will melt and lower the temperature of the mixture to the cooling temperature.
  4. Finally, reheat the chocolate to its using temperature. To check the temper of the chocolate, dip the point of a knife into it — the chocolate should set quickly and evenly at room temperature. When working with chocolate, make sure you keep it at using temperature or you run the risk of losing the chocolate’s temper.
  5. Dip each ball in the tempered chocolate to coat, then roll in the cocoa powder and shake the truffles to remove any excess.

Caramel truffles

Ingredients

Quantity Ingredient
70g sugar
190g pouring cream, heated
A pinch salt
150g good-quality milk cooking chocolate, chopped
30g unsalted butter, softened
400g dark chocolate, chopped, (70% cocoa)
unsweetened cocoa powder, for coating

Method

  1. Put a thin layer of sugar in the bottom of a saucepan. Over a medium heat, the sugar will melt and start to caramelise. Gradually add the rest of the sugar — don’t add too much at once because this might result in lumps of unmelted sugar. Dilute the caramel by adding the warmed cream, then add the salt. Pour the caramel over the milk chocolate in a bowl. Using a spatula, gently combine to emulsify the ganache, being careful not to incorporate any air. Add the butter and fold through to combine. Allow the ganache to set for 24 hours, at 18°C, if possible.
  2. Shape the ganache into walnut-sized balls and set aside on a baking tray lined with baking paper. Temper the dark chocolate.
  3. Place two-thirds of the chocolate in a heatproof bowl over a saucepan of simmering water, making sure the base of the bowl does not touch the water. Once the chocolate reaches its correct melting temperature, take the bowl off the saucepan, add the remaining chocolate and combine with a spatula. The chocolate will melt and lower the temperature of the mixture to the cooling temperature.
  4. Finally, reheat the chocolate to its using temperature. To check the temper of the chocolate, dip the point of a knife into it — the chocolate should set quickly and evenly at room temperature. When working with chocolate, make sure you keep it at using temperature or you run the risk of losing the chocolate’s temper.
  5. Dip each ball in the tempered chocolate to coat, then roll in the cocoa powder and shake the truffles to remove any excess.

Milk chocolate truffles

Ingredients

Quantity Ingredient
150g pouring cream
250g good-quality milk cooking chocolate, chopped
30g unsalted butter, softened
100g see method for ingredients, for coating

Method

  1. Put the cream in a saucepan and heat until just below boiling point, then pour it over the milk chocolate in a bowl. Using a spatula, gently combine to emulsify the ganache, being careful not to incorporate any air — it should be smooth and shiny rather than foamy. Add the butter and fold through to combine. Allow the ganache to set for 24 hours, at 18°C, if possible.
  2. Shape the ganache into walnut-sized balls and set aside on a baking tray lined with baking paper. Roll the truffles in the biscuit crumbs and shake the truffles to remove any excess.

Storage:

  • Store the truffles in an airtight container for up to 10 days.
Tags:
French
confectionery
sweets
sweet
France
candy
artisanal
Paris
Parisian
Europe
European
A la Mere de Famille
Mere
Famille
Julien
Merceron
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