Hi dear merry veggies :) Made some hazelnutty dark and white chocolate truffles.. they are in great balance, creamy, smooth, and goooooood!For chocolate truffles:
225g bittersweet chocolate, finaly chopped (I use high quality Green&Blacks)
3/4 cups double cream
2tbsp unsalted butter
1/4 cup toasted and finely ground hazelnut
cocoa powder
For white chocolate truffles:
225g white chocolate (I use high quality Green& Blacks with real vanilla in it)
1/3 cup double cream
1tbsp unsalted butter
1/4 cup toasted and finely ground hazelnut
cocoa powder
Bring cream and butter to boil (probably less than a minute), pour over chopped chocolate and cover for 5-10 minutes (I use glass bowl at this stage, because if chocolate didn't get fully melted then I put it back to temper over water on very low heat). When completely melted mix in ground hazelnut, put in fridge for few hours (the white chocolate truffles may need more time or even overnight) then shape as you like and roll in cocoa powder.
Holy smokes- these are gorgeous. You did such a great job! Thanks for sharing.
ReplyDeleteBeautiful! How did you cut them so nicely?
ReplyDeletethese are so beautiful! How did you layer them like that?
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