Grape Truffle
Baking and Desserts • French
Description
Chocolate candies should not be stored in the refrigerator: due to the low temperature, the chocolate 'ages' and develops a white coating.
Ingredients
- Liquid dark chocolate 5 oz
- 33% Cream 5 fl oz
- Glucose Powder 0 oz
- Egg Liqueur 0 fl oz
- Cocoa Powder 0 oz
- Butter 0 oz
Step-by-Step Guide
Step 1
Add glucose to the cream, pour everything into a saucepan, and bring to a boil over medium heat. Remove from heat and let cool to 160°F.
Step 2
Meanwhile, melt 100 grams of chocolate in the microwave or over a double boiler until it reaches a temperature of 120°F. Combine the cream mixture with the chocolate, then add cocoa powder and grape liqueur, and mix again.
Step 3
Then blend the mixture with an immersion blender until smooth, making sure not to pull the attachment out of the liquid to prevent air from getting into the mixture.
Step 4
Incorporate the softened butter and mix well. Pour the mixture into a ceramic dish and cover it with plastic wrap, making sure it adheres completely to the surface of the ganache.
Step 5
Refrigerate for twelve to fifteen hours (approximately overnight).
Step 6
Then roll the mixture into balls about 2 cm in diameter. Melt the remaining chocolate in the microwave or over a double boiler until it reaches 115°F, then immediately remove it and place the bowl on ice or in cold water to cool down to 90°F.
Step 7
Dip the truffles in chocolate, let them dry, and dip again. Then roll them in cocoa powder and serve.
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