Chef's Quick Tips: Chocolate truffles

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

News 12 Staff

Jun 10, 2019, 9:44 AM

Updated 1,811 days ago

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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
 
 


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