Perfekte Schokoladentrüffel
Dieses Rezept für perfekte Schokoladentrüffel stammt von Charles Chocolates ‘Chuck Siegel.
Quelle: Die Martha Stewart Show, Februar / Winter 2008
Ausbeute
Dieses Rezept für perfekte Schokoladentrüffel stammt von Charles Chocolates ‘Chuck Siegel.
Quelle: Die Martha Stewart Show, Februar / Winter 2008
Ausbeute
Tucker
27.04.2023 @ 16:39
This recipe for perfect chocolate truffles comes from Charles Chocolates Chuck Siegel. Source: The Martha Stewart Show, February/Winter 2008. Makes 117 truffles. Yield. Ingredients: 24 ounces bittersweet chocolate, finely chopped, preferably Valrhona Manjari. 8 ounces milk chocolate, finely chopped, preferably Valrhona 42 percent. 1 1/3 cups heavy cream (not ultra-pasteurized). 1 vanilla bean, scraped. 11 tablespoons unsalted butter, room temperature. 2 cups cocoa powder (not Dutch-processed), preferably Valrhona, for rolling. Directions: 1. Line a 13 x 9 1/2-inch baking sheet with plastic wrap; set aside. 2. In a heatproof bowl set over simmering water (but not touching), melt 8 ounces bittersweet chocolate and milk chocolate together until it reaches 120 degrees. 3. In a small saucepan over medium heat, combine cream, vanilla bean, and seeds; heat until cream just comes to a boil. Remove from heat. Let cream cool until it reaches 120 degrees; discard vanilla bean. 4. Remove chocolate mixture from heat and add to cream mixture. Mix with a heatproof spatula from the center of the pot to the outer edge until the mixture is emulsified. Add butter and mix with an immersion blender until well combined. Pour mixture into prepared baking sheet and spread evenly with an offset spatula. Cover with plastic wrap and lightly press down on the chocolate mixture to prevent a skin from forming. Chill for at least 2 hours and up to overnight. 5. Line the back of another 13 x 9-inch baking sheet with parchment paper. Uncover chocolate and turn onto parchment paper. Remove second piece of plastic wrap. Cut chocolate into 1-inch squares using a pizza cutter or sharp knife and steel ruler. 6. Line a baking sheet with parchment paper; set aside. Roll each square of chocolate between your hands to form a smooth ball. Transfer chocolate balls to baking sheet; chill for 1 hour. 7. Melt remaining 16 ounces bittersweet chocolate in a heatproof bowl set over simmering water (but not touching). Place cocoa powder in a shallow bowl. Place some melted chocolate in the palm of your hand and roll a chocolate ball in the melted chocolate to coat. Then roll in cocoa powder. Repeat with