Description
Elegant truffles, authored by world-renowned pastry chef Pierre hermé. The recipe is taken from the book "Le Larousse des Desserts".
Ingredients
-
Dark chocolate
100 g
-
Chocolate milk
60 g
-
Cream
87 ml
-
Brown sugar
62 g
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Butter
14 g
-
Cocoa powder
50 g
Cooking
Milk and dark chocolate cut with a knife into small pieces.
For making these truffles you want salted butter. I didn't have one, so I added to conventional oil a pinch of salt.
For more convenient prigovleniya caramel pour brown sugar on the bottom of the pan with a thick bottom in small portions, adding only after the previous has melted portion.
Meanwhile, in another saucepan, boil the cream. Set aside off the heat as soon as they boil. The cream needs to stay warm, because if you pour the melted sugar to the cold cream, the caramel will instantly harden.
On low heat caramelize the sugar to amber color. To make the sugar melt evenly, gently shake the saucepan. Spoon to stir better not, but in extreme cases, if granules of sugar that stuck on the sides of the pan, remove them down with a silicone spatula.
When the sugar is completely melted, remove the kastyulya from heat and add a knob of butter. The mixture will begin to behave actively, to hiss and bubble. Stir the mass.
Pour the cream, stir. If the caramel clumps still formed, warmed caramel, stirring constantly, until they are dissolved.
Pour the hot creamy caramel, chopped chocolate, stir.
Pour the chocolate mass into the form, covered with cling film, or paper. I just poured the silicon in the form of a suitable size.
Close the foil on top and put in refrigerator for two hours.
After two hours, cut the frozen chocolate dough into squares or rectangles as I have.
Roll the balls. By the way, the chocolate melts very quickly, so that circularized them better with your fingers, as if sculpting from clay, as from the heat of the palms of chocolate immediately becomes liquid, and to work with truffles becomes even more difficult. Each piece of candy spread on the parchment. There should be about 26 truffles. Put in the fridge for another half hour.
Generously coat the truffles in unsweetened cocoa powder.
Brew your favorite beverage, and ate delicious chocolates! Bon appetit!!!
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