| Milk chocolate truffles |
Cuisine: European
Author: Maria Kalenska
Prep time: 25 mins
Cook time: 25 mins
Total time: 50 mins
Ingredients
- 250 g milk chocolate
- 70 g dark chocolate
- 150 ml cream
- 25 g butter
- 25 ml Amaretto di Saronno
- 65 g roasted hazelnuts
- 50 g waffle flakes
Cooking method
- Break the milk chocolate into chunks and place in a bowl. Bring the cream to boil in a saucepan over low heat. Remove from heat and pour the cream into a bowl of chocolate. Blend until smooth and shiny.
- Take the temperature of the mixture with a cooking thermometer. When the mixture has cooled to 40-50°C, add butter, liqueur, and blend until smooth. Cover the ganache with foil and refrigerate for 5-10 minutes until it cools and forms a workable paste.
- Put the ganache into a pastry bag with a nozzle. Pipe little mounds on a silicone mat in circles about diameter of 2.5-3 cm. Place a nut in the centre of each mound. Put in the refrigerator for 3-4 minutes. Roll into balls with your hands, rolling up the nut in ganache. Refrigerate for 4-5 minutes. Melt dark chocolate to 45-50°C in a small bain-marie, stirring constantly so that it heats up evenly. Put on disposable gloves. Take each truffle and dip in the melted chocolate, then in waffle flakes, return to the silicone mat and leave to set. Store the truffles in a closed container in the refrigerator up to 15 days.
My tips and tricks
Do you know how to break a bar of chocolate quickly? Sometimes the ingenious solution turns out to be extremely simple :) If your chocolate is in a cardboard box, take it out, but do not remove the foil. If it is in paper or plastic packaging, do not unpack it. Simply roll the chocolate bar over a convex surface, e.g. a rolling pin or even the edge of a tabletop. You need to roll the bar 2 times: up and down, so that the chocolate is divided not only into strips, but also into separate cells.
Maria Kalenska Gastronomy Blog | http://www.myodessacuisine.com/recipes/milk-chocolate-truffles-2/