Chocolate Truffle using a Kenwood
(4.9)
Preparation time
Total time
Servings
Calories / Serving
Difficulty
Indulge in the luxurious world of chocolate truffles, where every bite is a decadent explosion of flavors! Originating from the famed confectionery kitchens of Europe, these little spheres of joy are not only a feast for the taste buds but also a treat for the eyes. With rich dark chocolate, a whisper of instant coffee, and a splash of Grand Marnier, they embody the perfect balance of sweetness and sophistication. Legend has it that the first truffles were made by accident when a French chef mixed leftover chocolate with cream, and voilà—a new dessert sensation was born! Roll them in bitter cocoa for that perfect finish and store them in a cool place, though I can't promise they’ll last long once you share them with friends—or keep them all to yourself, we won't judge!
Ingredients
- 200 g Dark chocolate
- 120 g Whipping cream
- 40 g Butter
- 50 g Bitter cocoa
Steps
Truffle Base
- Cut into small pieces, and add 200 g of dark chocolate in the food processor bowl.
- Mix chop: 5sec / 0°C / Speed 7.
- Add 120 g of whipping cream, 40 g of butter in the food processor bowl.
- Mix manual: 5:00min / 50°C / Speed 2.
- Mix manual: 10sec / 0°C / Speed 3.
- Transfer the content of the food processor bowl in a bowl let cool.
- Setaside the preparation content during 2h .
Shaping & Coating
- Take the chilled chocolate mixture out of the refrigerator.
- Use a teaspoon or melon baller to scoop out small portions of the chocolate mixture.
- Roll each portion between your palms to form a spherical truffle shape.
- Add 50 g of bitter cocoa in a plate.
- Roll each truffle in the Bitter Cocoa, ensuring it's fully coated.
Final Step
- Setaside the preparation content on the plate during 30min.
- Serve Cold.
