I made a fan music video of Clazziquai Project’s Chocolate Truffles song. The song is from their 8th album “Mucho Musica”. The guy singing almost the whole song is Alex Chu. I love his soft voice and that’s why this is one of my fav songs from them ^^
Duration : 0:3:45
The recipe I have is AWESOME! The only problem is that the truffles are almost liquidy. If I add parrafin wax, will it help them? I have to freeze my ganache in order to roll them into balls. I’d like them to have just a slightly chewy consistency.
Would love advice! I don’t want to change the flavor at all.
Thanks!
okay ganache is so basic to make in the first place that you don’t need a recipe for it. my recipe is from what i learned at le cordon bleu in london. the secret is to use very good quality chocolate, that contains at least 74% cocoa butter.
my recipe is you just need 2 ingredients: chocolate and cream (or unwhipped whipping cream). the measurement is equal amounts of cream and chocolate. so, if you have 500grams of chocolate, you need 500ml of cream.
procedure: cut up the chocolate into small pieces to make it easier to melt. then bring the cream to a boil over high heat, remember to keep stirring and never leave it, as cream can burn. then remove from heat and add in the chocolate pieces. cover with a cling film with the film touching the surface of the chocolate to prevent it from forming a skin. then let it cool at room temp. if it cools and remains liquid, put it in the fridge to solidify a bit. but you need to be careful, because a chocolate that has been in the fridge can melt at room temp – because it was not properly tempered.
Nothing else… I just can’t remember the measurements. It involves chopping up the chocolate bars and then melting them with the butter and cream mixture… It’s pretty simple.
I use this one! The only one I know.
Chocolate Truffles
Ingredients:
3/4 cup (1-1/2 sticks) butter
3/4 cup HERSHEY’S Cocoa
1 can (14 oz.) sweetened condensed milk (not evaporated milk)
1 tablespoon vanilla extract
Cocoa or powdered sugar
Directions:
1. Melt butter in heavy saucepan over low heat. Add cocoa; stir until smooth. Add sweetened condensed milk; increase heat to medium. Cook, stirring constantly, about 4 minutes or until mixture has pudding-like consistency and is smooth and glossy.
2. Remove from heat; stir in vanilla. Cover; refrigerate 3 to 4 hours or until firm. Shape into 1-1/4-inch balls; roll in cocoa or powdered sugar. Refrigerate until firm, 1 to 2 hours. Store, covered, in refrigerator. About 2-1/2 dozen candies.
VARIATIONS:
NUT TRUFFLES: Add 3/4 cup coarsely chopped toasted pecans to chocolate mixture when adding vanilla. (To toast pecans: Heat oven to 375°F. Spread 3/4 cup pecan halves or pieces in single layer in ungreased shallow baking pan. Bake 5 to 7 minutes, stirring occasionally, about 5 to 7 minutes. Cool before chopping.
RUM NUT TRUFFLES: Decrease vanilla to 1 teaspoon. Stir in 2 to 3 tablespoons rum OR 1 teaspoon rum extract and nuts.
ESPRESSO TRUFFLES: Decrease vanilla to 1 teaspoon. Stir in 1-1/4 teaspoons powdered instant espresso or instant coffee when adding vanilla. Roll balls in cocoa or chopped nuts.
NUT-COATED TRUFFLES: Roll balls in chopped nuts.
Four groovie kids from Brazil teach you how to prepare their favourite party treat.
Duration : 0:3:6
I have to make truffles for a school project!! I just made the ganache but when forming the balls they went flat as soon as i put them on the parchment paper!! They were definitely cold enough too! i had put them in the fridge overnight! But when they hadn’t firmed up enough I had put them in the freezer for about 5 hours! What should I do? PLZ help! i have to bring them in on thursday!
Brownie Base:
1 cup unsalted butter
7 ounces unsweetened chocolate, chopped
2 cups granulated sugar
4 eggs
1 cup all-purpose flour
1 teaspoon vanilla extract
1 cup walnuts, chopped
Truffle topping (see recipe below)
In a heavy saucepan over low heat, add butter and heat until just melted; remove from heat. Add the unsweetened chocolate to the melted butter, stirring constantly with a wooden or nylon spoon until the chocolate is completely melted. Add the sugar and stir to completely combine. Add the eggs, one at a time, stirring vigorously after each addition to thoroughly combine the egg into the batter. Add flour and stir to combine. Add the vanilla and walnuts. Pour batter into prepared baking pan.
Bake for 20 to 25 minutes only (the brownie may still look soft and shiny). Care must be taken not to over bake the base or it will end up being dry and crumbly. Remove from the oven and place on a cooling rack. Cool completely before adding topping.
Truffle Topping:
4 (2 ounces each) dark chocolate bars
3/4 cup whipping cream
1 tablespoon light corn syrup
1 tablespoon unsalted butter, softened
Shaved dark chocolate and unsweetened cocoa (optional)
Chop the chocolate and place in a stainless steel or heat-proof glass bowl. Check to make sure the bowl will fit on top of your saucepan.
In a small heavy saucepan over medium-high heat, add 1 inch of water. Bring water to a simmer. Remove the saucepan from the stove.
Place the bowl containing the chopped chocolate on top of the pan of simmering water. Stir the chocolate until it is completely melted. Remove the bowl from the top of the pan and dump the water out of the saucepan.
Place the cream and corn syrup into the saucepan and bring to a boil. Pour the hot cream/corn syrup liquid over the melted chocolate and whisk to completely combine.
NOTE: You now have a ganache. A ganache (gah NAHSH) is defined as a combination of chocolate and cream, melted together slowly. When used warm, ganache is poured over cakes or cookies to form a smooth glossy coating. If chilled, it can be formed into chocolate truffles.
Set the chocolate mixture aside and allow the ganache to cool for 5 minutes. Whisk the softened butter into the chocolate mixture. Allow the ganache to cool to room temperature. The mixture will have a thick, custard-like consistency.
Whisk the ganache until it begins to lighten in color slightly. Spread the ganache evenly over the cooled brownie base.
Get tips for melting ingredients for chocolate truffles in this free dessert recipe video from our professional party caterer.
Expert: Lauren Taylor
Bio: Lauren Taylor is currently working part-time and freelance in both the entertainment and culinary worlds. She began cooking and baking for private parties and catered events.
Filmmaker: Nili Nathan
Duration : 0:1:54
I bought these chocolates once, with different flavours in the centre. There were strawberry, orange, caramel, and others. Anyway, one of them was truffle-flavoured. But when I bit into it, it tasted just like normal chocolate. Did eating the other flavours change my sense of taste? I thought truffles tasted mushroom-y… Mind you, the chocolates were bought at the airport. They were made by some company whose name I can’t remember (I think it starts with a G).
There are mushroom truffles and chocolate truffles. Different products with the same name. Both very yummy. You had chocalate truffles although it should have been a richer, better chocolate than your average candy bar chocolate. Was it Godiva chocolates? They are one of the best names in chocolate.
I have 1lb of Donckels Chocolate Truffles, and I don’t know what to do with them. They are very rich in flavor and I really want to make a cake with them but I found nothing. If anyone has a special recipe for a cake in which I can use these chocolate truffles let me know? Keep in mind that these truffles are sweet. Thanks
Rough chop a handful or two and sprinkle into a chocolate cake batter right before you put it in the oven. Similar to adding M&M’s of chocolate chips.
I made chocolate truffles from scratch for my sister Abby and cousin Sonia. I seriously suck at being on camera, but hey, I’m trying. And it was my first time using a movie program to make all these effects, so it was pretty hard… I don’t think I did TOO bad for my first try though, what do you think?
Special thanks to my Mom and my brother for being the camera men, and thanks to EvilHanyou for supplying me with crazy music! Yay!
Duration : 0:6:5
Truffles are a type of mushroom…so what’s with chocolate truffles?
simply for the shape, texture and colour of them
the fresh ones look like these
http://whatscookingamerica.net/Foto3/BlackTruffles3.jpg
and the chocolate like these
http://www.thechocolatestore.com/images/product-pictures/gourmettruffles-l.jpg