Side Pannel
Complicated Truffles
Ingredients List
- 1 c Cream
- 1/2 Vanilla bean
- 12 oz Bittersweet chocolate
- 2 ts Butter
- 1 1/2 ts Lemon zest
- 1 tb Cognac
- Powdered sugar
Directions
COATING
8 Sugar cookies
1 1/4 c Toasted slivered almonds
1 1/4 lb Bittersweet chocolate
2/3 c Creme fraiche or cream
1 Vanilla bean
12 oz White chocolate
1 tb Cognac
Powered sugar
1 1/4 lb White chocolate
VARIATION
1/2 c Sugar
3 ts Water
1/4 ts Lemon juice
3/4 c Plus 2 teaspoons of cream
1/2 Vanilla bean
10 oz Bitter sweet chocolate
2 ts Butter
2 ts Dark rum
1 1/4 lb Bittersweet chocolate
3 c Alkalized cocoa powder
1/3 c Sugar
1/4 ts Water
1/8 ts Lemon juice
1/3 c Toasted hazelnuts chopped
3/4 c + 2 teaspoons of cream
1/2 Vanilla bean
10 oz Bittersweet chocolate
3 ts Hazelnut liqueur (Capella,
-Frangelico)
10 Sugar cookies finely chopped
1 c Finely chopped hazelnuts
1 1/4 lb Milk chocolate
Prepare as above coat with two layers of tempered white chocolate.
Make a ganache: heat cream with split vanilla bean until boiling. remove
bean. Add chocolate. mix until smooth. add butter, zest, cognac. (They have
a step in here to chill and then soften again which I don't do.) Beat on
high in mixer 30-60 seconds until lightens in color. (don't over beat it
will get grainy and your work is ruined.) Pipe out little balls with a
pastry bag. Chill. make the balls perfect and roll in the sugar and let
them sit to for 30-60 minutes to form a thin crust (I don't bother with the
sugar)Now coat: Temper chocolate. Coat all balls with a thin layer of
chocolate. (dab some chocolate in palm and roll ball around messy but
works). Mix the cookies and almonds into the chocolate. Give all the balls
a second coating. (i've tried to use dipping forks - the coating is too
thick)
Variation:
Make a dark carmel from the sugar, water and lemon juice. cool, chop up in
your blender until fine. Then proceed as above, adding caramel to other
truffle ingredients while cooking the mixture.
Temper chocolate, coat each ball once. Then coat each ball again and after
coating roll in cocoa.
Variation:
Make dark carmel from sugar, water, lemon juice when you take it off of the
heat add the hazelnuts. Cool, chop up fine and proceed as above.
For the coating, temper chocolate. Make 1 coating on each ball. Add nuts
and cookies to tempered chocolate, make another coating on each ball.
8 Sugar cookies
1 1/4 c Toasted slivered almonds
1 1/4 lb Bittersweet chocolate
2/3 c Creme fraiche or cream
1 Vanilla bean
12 oz White chocolate
1 tb Cognac
Powered sugar
1 1/4 lb White chocolate
VARIATION
1/2 c Sugar
3 ts Water
1/4 ts Lemon juice
3/4 c Plus 2 teaspoons of cream
1/2 Vanilla bean
10 oz Bitter sweet chocolate
2 ts Butter
2 ts Dark rum
1 1/4 lb Bittersweet chocolate
3 c Alkalized cocoa powder
1/3 c Sugar
1/4 ts Water
1/8 ts Lemon juice
1/3 c Toasted hazelnuts chopped
3/4 c + 2 teaspoons of cream
1/2 Vanilla bean
10 oz Bittersweet chocolate
3 ts Hazelnut liqueur (Capella,
-Frangelico)
10 Sugar cookies finely chopped
1 c Finely chopped hazelnuts
1 1/4 lb Milk chocolate
Prepare as above coat with two layers of tempered white chocolate.
Make a ganache: heat cream with split vanilla bean until boiling. remove
bean. Add chocolate. mix until smooth. add butter, zest, cognac. (They have
a step in here to chill and then soften again which I don't do.) Beat on
high in mixer 30-60 seconds until lightens in color. (don't over beat it
will get grainy and your work is ruined.) Pipe out little balls with a
pastry bag. Chill. make the balls perfect and roll in the sugar and let
them sit to for 30-60 minutes to form a thin crust (I don't bother with the
sugar)Now coat: Temper chocolate. Coat all balls with a thin layer of
chocolate. (dab some chocolate in palm and roll ball around messy but
works). Mix the cookies and almonds into the chocolate. Give all the balls
a second coating. (i've tried to use dipping forks - the coating is too
thick)
Variation:
Make a dark carmel from the sugar, water and lemon juice. cool, chop up in
your blender until fine. Then proceed as above, adding caramel to other
truffle ingredients while cooking the mixture.
Temper chocolate, coat each ball once. Then coat each ball again and after
coating roll in cocoa.
Variation:
Make dark carmel from sugar, water, lemon juice when you take it off of the
heat add the hazelnuts. Cool, chop up fine and proceed as above.
For the coating, temper chocolate. Make 1 coating on each ball. Add nuts
and cookies to tempered chocolate, make another coating on each ball.
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