Truffle is probably the most popular confection in the world. Its shape resembles the mushroom of the same name, and the taste and type of chocolate from which it is made can be completely different. They say this confection is the result of a mistake made by a student of a French pastry chef. Trying to save the product, he formed uneven balls from the chocolate paste and, to hide the flaws, sprinkled them with cocoa. I don’t know if this story is true, but the fact is that one of the oldest London shops, Prestat, opened in 1902 and specializes in truffles, is still popular today. Every time I pass by, I see flocks of chocolate addicts flying out of there, with brightly coloured bags and boxes in their hands.
Truffle is probably the most popular confection in the world. Its shape resembles the mushroom of the same name, and the taste and type of chocolate from which it is made can be completely different. They say this confection is the result of a mistake made by a student of a French pastry chef. Trying to save the product, he formed uneven balls from the chocolate paste and, to hide the flaws, sprinkled them with cocoa. I don’t know if this story is true, but the fact is that one of the oldest London shops, Prestat, opened in 1902 and specializes in truffles, is still popular today. Every time I pass by, I see flocks of chocolate addicts flying out of there, with brightly coloured bags and boxes in their hands.- Prep time: 25 minutes
- Cook time: 25 minutes
- Makes: 35-45
- Difficulty: medium
- Course: dessert
- Cookware: cooking thermometer, silicone mat, silicone spatula, pastry bag with a round nozzle 0.9-1.2 cm diameter, disposable gloves, kitchen scales
- Cuisine: European
Ingredients
- 320 g white chocolate
- 100 ml cream
- 10 g butter
- 20 ml Malibu rum
- 40 g toasted almonds
- 80 g flaked almond
Cooking method
Step 1
Break 250g 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.
Step 2
Take the temperature of the mixture with a cooking thermometer. When the mixture has cooled to 40-50°C, add butter, rum, and blend until smooth. Cover the ganache with foil and refrigerate for 5-10 minutes until it cools and forms a workable paste.
Step 3
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 70g 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 flaked almond, return to the silicone mat and leave to set. Dip the truffles in cocoa. 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.
- 320 g white chocolate
- 100 ml cream
- 10 g butter
- 20 ml Malibu rum
- 40 g toasted almonds
- 80 g flaked almond
- Break 250g 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, rum, 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 70g 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 flaked almond, return to the silicone mat and leave to set. Dip the truffles in cocoa. Store the truffles in a closed container in the refrigerator up to 15 days.