Chocolate truffles, chocolate truffles with Baileys, and chocolate truffles with ginger and lemon grass

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Only use the best chocolate you can find, and all products should of course be ecological as far as possible

 

 

Chocolate truffles are best rolled with cool hands in a cool kitchen. Before coating them in melted (body-temperature) chocolate, it may be a good idea to leave them in the fridge for 20 minutes. After coating them, rolling them in cocoa powder or icing sugar is best done in a large, shallow plate.

Chocolate truffles

(About 80)

5 dl whipping cream

250 g sugar

900 + 250 g chocolate 70%

115 g butter in small lumps

Cocoa powder

 

Bring cream and sugar to the boil and pour it over the 900 g finely chopped chocolate, stirring. When the mixture has reached body temperature, add the butter and mix well to a soft ganache. Let it rest and set for a couple of hours in the fridge or overnight. Roll into small balls, coat them in the 250 g melted chocolate and roll in cocoa powder.

 

Chocolate truffles with Baileys

(About 30)

 

1.5 dl whipping cream

50 g glucose syrup

200 g chocolate 66%, finely chopped

½ dl Baileys

200 g white chocolate, finely chopped

Icing sugar for coating

 

Bring glucose syrup and cream to the boil and mix one-third with the chocolate, stirring. Add the rest of the cream/glucose mixture little by little, stirring constantly. When the temperature has been reduced to about body temperature, add the Baileys. Leave to cool and set overnight.

Melt the white chocolate gently over simmering water. Quickly roll small lumps of the ganache by hand, dip them quickly in the melted white chocolate and roll them in the icing sugar.

When they are set, keep them in an airtight container in the fridge.

 

Chocolate truffles with ginger and lemon grass

(25-30)

80 g whipping cream

10 g fresh ginger, finely chopped

1 stalk lemon grass, finely chopped

½ vanilla pod

2 tblsp glucose syrup

150 g chocolate 40%, finely chopped

20 g softened butter

200 g dark chocolate, melted

50 g cocoa powder

 

Bring the cream to the boil with the ginger, lemon grass and vanilla, and let it simmer for 15 minutes. Add the glucose and strain the mixture. Pour some of it over the chocolate and stir. Add the rest of the cream little by little. When the mixture has reached body temperature, add the butter in small lumps. Leave to set for a couple of hours in the fridge or in a cool kitchen overnight.

Roll small lumps by hand, dip them briefly in the melted chocolate and roll them in the cocoapowder.

When they are set, keep them in an airtight container in the fridge.

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