The Simple Chocolate Nut Truffle Recipe: Looks and tastes like a french chocolatier made it.
The Simple Chocolate Nut Truffle Recipe – Anyone Can Do It.
When you think chocolate truffle you think fancy chocolate shop.
Maybe something that you get on the streets of Paris or New York.
You could never make one at home right?
While they look IMPRESSIVE and taste spectacular there is not all that much to making your own awesome chocolate truffles.
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We’re gonna give you the recipe, but first a bit of history to put you at ease.
The History Of The Chocolate Truffle
The First Truffle was a French invention, a simple basic ball of chocolate and cream now know as ganache.
According to lore, the chocolate truffle was created in the kitchen of famed French culinary artisan Auguste Escoffier during the 1920s.
One day, his apprentice attempted to make pastry cream as was the daily routine in the kitchen. But on that day the apprentice made a bit of a misstep, he accidentally poured hot cream into a bowl of chocolate chunks rather than the bowl of sugared egg.
Turns out it was a fortunate mistake. As the chocolate and cream mixture hardened, he found he could work the chocolate paste. Not wanting to waste precious chocolate he began to save it as he could, forming a bumpy, lopsided ball.
Then to add a bit more interest he rolled his new creation in cocoa powder.
The apprentice was struck by their resemblance to the luxurious mushroom-like truffles of the French countryside.
And The chocolate truffle was born.
Truffles are now enjoyed world-wide and have progressed to an art form.
But keep in mind when making them that they were born from a mistake… so have fun, you can’t mess them up that badly ;).
Chocolate Truffle Recipe:
First Step- Make Your Ganache:
3 tablespoons corn syrup
6 ounces heavy cream
12 ounces dark chocolate, chopped into small pieces
1/2 teaspoon vanilla extract
In a small saucepan combine the corn syrup and heavy cream.
Bring to a simmer and add the chocolate. Stir until smooth.
Remove from the heat and add the vanilla extract.
Chill until firm.
Now to make the truffle:
Take your chilled ganache and shape a small amount around your nut center.
Roll into 1 inch balls.
Choose your topping. If you’ve used a whole nut as your center its best to use the same nut pieces for the topping.
Either sprinkle a bit of your desired coating on top or roll the truffle in the topping for fuller coverage.
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