Truffles are regarded as an indulgent treat and its assumed that you cannot make them at home because the recipe is pretty difficult to follow. Well, actually its a very simple recipe and once you know how to handle your chocolate you will become an expert truffle maker. Its pretty simple to make homemade champagne truffles all you have to do is to follow the recipe accurately.
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 break it into small pieces and then finally grind it up using a food processor. The reason you have to grind up the chocolate is because if you try to work with small pieces of chocolate, it would leave a bit of lump and you won't like a lump in your truffle.
Place a small saucepan on the stove and pour in cream, little amount of champagne and some butter and just lightly warm up this mixture. You don't have to boil it up otherwise champagne would just evaporate. Use full fat cream if you want to get a creamy texture. Afterwards add the mixture over the chocolate and blend it up until smooth and creamy in texture.
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.
Always use good quality chocolate for your truffles because otherwise they won't taste good at all. Opt for brands that you can trust instead of buying something that is just cheap. Also, the champagne you use should be of good quality otherwise the truffles would taste too bitter to consume.
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.
Its up to you to add different sort of flavors to the truffle mixture if you want to add a personal touch. You could put in some nuts, dried chopped ginger as well as dried fruits. The flavors you add should taste great with chocolate otherwise you will end up with something that tastes too bitter or not so nice. You can also freeze them to consume them later or just gobble them down if you desire.
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 break it into small pieces and then finally grind it up using a food processor. The reason you have to grind up the chocolate is because if you try to work with small pieces of chocolate, it would leave a bit of lump and you won't like a lump in your truffle.
Place a small saucepan on the stove and pour in cream, little amount of champagne and some butter and just lightly warm up this mixture. You don't have to boil it up otherwise champagne would just evaporate. Use full fat cream if you want to get a creamy texture. Afterwards add the mixture over the chocolate and blend it up until smooth and creamy in texture.
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.
Always use good quality chocolate for your truffles because otherwise they won't taste good at all. Opt for brands that you can trust instead of buying something that is just cheap. Also, the champagne you use should be of good quality otherwise the truffles would taste too bitter to consume.
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.
Its up to you to add different sort of flavors to the truffle mixture if you want to add a personal touch. You could put in some nuts, dried chopped ginger as well as dried fruits. The flavors you add should taste great with chocolate otherwise you will end up with something that tastes too bitter or not so nice. You can also freeze them to consume them later or just gobble them down if you desire.
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