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.
Take a good amount of plain chocolate any flavor of your choice but it should be plain. Mostly, people prefer milk chocolate as it beautifully compliments the flavor of champagne. Dark chocolate could add bitterness to the truffles so just avoid using such variety.
Take the chocolate bar and break it into small pieces and then finally grind it up using a food processor. The reason you have to grind up the chocolate is because if you try to work with small pieces of chocolate, it would leave a bit of lump and you won't like a lump in your truffle.
Now take another saucepan and add full fat cream, butter and a bit a champagne and just simmer it for a while. Do not bring it to the boiling point you just have to warm it up. You could use low fat cream but it won't taste as creamy as full fat would do. Once the mixture is warmed up pour it on top of the chocolate and turn on the food processor.
Some people add a bit of yogurt to their mixture as well to give it a light sour taste. Once the paste is smooth you will see that its quite runny at this stage so you need to refrigerate the mixture for the night so that it sets well. After leaving it in the fridge for some hours you will see that the mixture has thickened and now you can make your truffles as you desire.
Continuously utilize great quality chocolate for your truffles in light of the fact that else they won't taste great by any stretch of the imagination. Decide on brands that you can trust as opposed to purchasing something that is quite recently shoddy. Likewise, the champagne you utilize ought to be of good quality generally the truffles would taste too severe to devour.
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.
Its up to you to add different sort of flavors to the truffle mixture if you want to add a personal touch. You could put in some nuts, dried chopped ginger as well as dried fruits. The flavors you add should taste great with chocolate otherwise you will end up with something that tastes too bitter or not so nice. You can also freeze them to consume them later or just gobble them down if you desire.
Take a good amount of plain chocolate any flavor of your choice but it should be plain. Mostly, people prefer milk chocolate as it beautifully compliments the flavor of champagne. Dark chocolate could add bitterness to the truffles so just avoid using such variety.
Take the chocolate bar and break it into small pieces and then finally grind it up using a food processor. The reason you have to grind up the chocolate is because if you try to work with small pieces of chocolate, it would leave a bit of lump and you won't like a lump in your truffle.
Now take another saucepan and add full fat cream, butter and a bit a champagne and just simmer it for a while. Do not bring it to the boiling point you just have to warm it up. You could use low fat cream but it won't taste as creamy as full fat would do. Once the mixture is warmed up pour it on top of the chocolate and turn on the food processor.
Some people add a bit of yogurt to their mixture as well to give it a light sour taste. Once the paste is smooth you will see that its quite runny at this stage so you need to refrigerate the mixture for the night so that it sets well. After leaving it in the fridge for some hours you will see that the mixture has thickened and now you can make your truffles as you desire.
Continuously utilize great quality chocolate for your truffles in light of the fact that else they won't taste great by any stretch of the imagination. Decide on brands that you can trust as opposed to purchasing something that is quite recently shoddy. Likewise, the champagne you utilize ought to be of good quality generally the truffles would taste too severe to devour.
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.
Its up to you to add different sort of flavors to the truffle mixture if you want to add a personal touch. You could put in some nuts, dried chopped ginger as well as dried fruits. The flavors you add should taste great with chocolate otherwise you will end up with something that tastes too bitter or not so nice. You can also freeze them to consume them later or just gobble them down if you desire.
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