Truffle Candies
Baking and Desserts • European
Description
It's better to use 2 different types of dark chocolate — I use Lindt 70% and a classic chocolate. Instead of cognac, you can add another flavored alcohol or skip it altogether — it's a matter of taste. From the specified amount of ingredients, you will get about 25 candies the size of a small walnut. Store the finished candies in the refrigerator in a closed box (to prevent them from melting or drying out).
Ingredients
- 10% cream 5 fl oz
- Cognac 1 tablespoon
- Liquid dark chocolate 5 oz
- Cocoa Powder 1 tablespoon
Step-by-Step Guide
Step 1
Heat the cream well (do not boil!!!).
Step 2
Add the broken pieces of chocolate to the heated cream, and stir thoroughly until a homogeneous mass is obtained (the chocolate will initially melt in flakes).
Step 3
Add the cognac and mix.
Step 4
Let it cool for about 40–60 minutes — the mixture should harden so that you can shape the candies.
Step 5
Use a teaspoon to scoop the chocolate, roll it in cocoa. Put it back in the refrigerator for about 20 minutes.
Step 6
Dust the hardened candies with cocoa again (since the first dusting will be slightly absorbed into the candies) and shape them into a more rounded form.
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