COGNAC CHOCOLATE TRUFFLES
An original recipe by Chef Caroline Schiff Find more recipes from our friends at the FeedFeed
Category: Truffles, bonbons and candies
Yields about 24 truffles, depending on size
3 1/2 oz. heavy cream
1 TBSP corn syrup
2 TBSP softened butter
1 tsp sea salt
9 oz. Jivara 40% Milk Chocolate
1 TBSP Cognac
12 oz. Guanaja 70% Dark Chocolate
2 cups Cocoa Powder
- Place the Jivara 40% Milk Chocolate in a heatproof bowl and set aside. Bring the cream to a boil in a small pot. Pour the hot cream over the Jivara 40% Milk Chocolate and allow it to sit for two minutes, then stir vigorously with a spatula to combine.
- Mix in the corn syrup, butter, salt and cognac until smooth and uniform. You just made ganache! Cool to room temp. Transfer the ganache to a pastry bag or a plastic bag. Seal it and transfer to the fridge, letting it chill and thicken overnight.
- Snip a ½” opening in the bag. Line a sheet tray with parchment paper, “glueing” it down with a little bit of the filling. Then proceed to pipe little drops of the filling, about 1 ½ teaspoon worth. If the chocolate starts to get too soft, just put it back in the fridge for a bit to firm up. The ideal consistency to pipe at is something like creamy peanut butter, just as a reference point.
- Chill the centers on the tray overnight, then roll each one into a ball, pinching them a bit if needed to get a round shape. They don’t need to be perfect spheres and handling them too much will cause them to melt, so move quickly don’t worry about being perfect here. Transfer the balls to the freezer on the tray for at least an hour or overnight.
- In a small pot bring 3” of water to a simmer. Place the Guanaja 70% Dark Chocolate in a heat proof bowl and place it over the simmering water to melt, stirring occasionally.
ASSEMBLY & FINISHING
Validate your login
Or Sign In With
Create New Account