Truffles are loved by everyone and people think that its extremely difficult to make truffles at home. The reality is quite opposite because they are not as difficult to make as you think provided you know how to manage chocolate correctly. You can make your own champagne truffles and the recipe is pretty easy and simple to follow.
All you have to do is to take plain chocolate, it could be white, milk or dark which ever variety you prefer the most. Usually, plain milk chocolate is preferred as it compliments the taste of champagne. If you use dark chocolate it may taste a bit too bitter after you add champagne to your mixture.
Take the chocolate bar and just break it into little pieces and after that use a grinder to further chop it up. The reason you need to crush the chocolate is on the grounds that on the off chance that you attempt to work with little bits of chocolate, it would leave a touch of knot and you won't care for a bump in your truffle.
Place a small saucepan on the stove and pour in cream, little amount of champagne and some butter and just lightly warm up this mixture. You don't have to boil it up otherwise champagne would just evaporate. Use full fat cream if you want to get a creamy texture. Afterwards add the mixture over the chocolate and blend it up until smooth and creamy in texture.
Mix everything well together until it forms a smooth creamy texture. To give it an additional flavor, include a touch of yogurt in it. To ensure that the mixture is set, you have to refrigerate it for about eight hours or more so that it doesn't look runny anymore. It will thicken up after a few hours time and then you're good to go. This is the fundamental truffle blend which you can use to make plain and also different assortments of truffle.
Always use good quality chocolate for your truffles because otherwise they won't taste good at all. Opt for brands that you can trust instead of buying something that is just cheap. Also, the champagne you use should be of good quality otherwise the truffles would taste too bitter to consume.
Whilst making this indulgent treat, you have to be a bit careful in handling the mixture because it will start to melt down as soon as you start working with it. You'd have to work them quickly so that they do not melt and retain their shape. Put them in a fridge afterwards because if the outside temperature is too hot, they will begin to loose their shape.
You could add different flavors to your truffle mixture like, chopped ginger, nuts, dried fruits and much more. Make sure that the additional flavors that you're using compliment the overall taste of the truffles. They remain good in taste for a couple of days time or you can also freeze them and they will taste the same once defrosted.
All you have to do is to take plain chocolate, it could be white, milk or dark which ever variety you prefer the most. Usually, plain milk chocolate is preferred as it compliments the taste of champagne. If you use dark chocolate it may taste a bit too bitter after you add champagne to your mixture.
Take the chocolate bar and just break it into little pieces and after that use a grinder to further chop it up. The reason you need to crush the chocolate is on the grounds that on the off chance that you attempt to work with little bits of chocolate, it would leave a touch of knot and you won't care for a bump in your truffle.
Place a small saucepan on the stove and pour in cream, little amount of champagne and some butter and just lightly warm up this mixture. You don't have to boil it up otherwise champagne would just evaporate. Use full fat cream if you want to get a creamy texture. Afterwards add the mixture over the chocolate and blend it up until smooth and creamy in texture.
Mix everything well together until it forms a smooth creamy texture. To give it an additional flavor, include a touch of yogurt in it. To ensure that the mixture is set, you have to refrigerate it for about eight hours or more so that it doesn't look runny anymore. It will thicken up after a few hours time and then you're good to go. This is the fundamental truffle blend which you can use to make plain and also different assortments of truffle.
Always use good quality chocolate for your truffles because otherwise they won't taste good at all. Opt for brands that you can trust instead of buying something that is just cheap. Also, the champagne you use should be of good quality otherwise the truffles would taste too bitter to consume.
Whilst making this indulgent treat, you have to be a bit careful in handling the mixture because it will start to melt down as soon as you start working with it. You'd have to work them quickly so that they do not melt and retain their shape. Put them in a fridge afterwards because if the outside temperature is too hot, they will begin to loose their shape.
You could add different flavors to your truffle mixture like, chopped ginger, nuts, dried fruits and much more. Make sure that the additional flavors that you're using compliment the overall taste of the truffles. They remain good in taste for a couple of days time or you can also freeze them and they will taste the same once defrosted.
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