Chef's Quick Tips: Chocolate truffles

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Pastry Chef Adrianna Robles of Isabelle Et Vincent in Fairfield shows Tina Redwine how to make classic French pastries and desserts. 

Traditional Dark Chocolate Truffles     

Yield: 30+/-

 Ingredients 

250g Dark Chocolate

250g Heavy Cream

Cocoa Powder (for dusting)

Method:

Place the chocolate in a bowl. Boil the cream in a pot.

Pour the boiling cream over the chocolate and mix with an emersion blender until fully combined. This is now a ganache.

Let the ganache sit over night at room temperature in the bowl.

Using a cookie scoop, scoop the ganache into balls. Roll the ganache in between your hands if you desire a rounder shape.

Drop the ganache into cocoa powder and roll it around until it is fully covered.

Place the newly made truffles into mini cupcake liners for a nice presentation.

If store in an air tight container in the refrigerator, the truffle can last up to two weeks.

 

 

Contact:

Pastry Chef Adrianna Robles

Isabelle Et Vincent

 1903 Post Rd, Fairfield, CT 06824

www.isabelleetvincent.com

 

 

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