Happy Valentine's Day everyone! This video is a little long but I go through and explain the different kinds of chocolate you can use and fully flesh out the chocolate tempering process. So don't be alarmed! Making truffles can be really fun and easy. I just wanted to make sure you had all the tools and information available to you so you are as successful as possible. I also provide several different ways to make truffles to make them accessible to any skill level. As always, the recipe and blog post will expand upon the information in this video and may be vital to your success. Enjoy!
|Unsalted butter||12 Ounce|
|Corn syrup||2 Ounce|
|Heavy cream||2 Ounce|
|Coating chocolate/Tempering chocolate||8 Ounce , melted|
1. Line a sheet pan with parchment.
2. Over a double boiler, melt chocolate, allow to cool to 90-95F, stirring ocasionally. In an electric mixer whip together butter and corn syrup until frothy.
3. Fold in the chocolate mixture into the butter mixture, continue mixing until the mixture looks smooth. In a piping bag with ateco 805, fill in the prepared mixtre. Drop the mixture into the sheet pan, first form a sphere and then form into a peak, repeat to make several truffles. Refrigerate for 20 minutes.
4. Using fork dip the balls into the melted chocolate one at a time.
5. Serve as a dessrt or even as a finger food with other salty snacks.
Serving size Complete recipe
Calories 3973Calories from Fat 2922
% Daily Value*
Total Fat 333 g512.3%
Saturated Fat 209 g1045%
Trans Fat 0 g
Sodium 322 mg13.42%
Total Carbohydrates 265 g88.3%
Dietary Fiber 12 g48%
Sugars 189 g
Protein 14 g28%
Vitamin A % Vitamin C %
Calcium % Iron %
*Based on a 2000 Calorie diet