Cream, Desserts, FI26: Foundation Recipes, Snacks, Whipping cream
Clotted cream
A great way to add some flavor is to add the zest of half an orange to the mixture. This will give some zing to your truffles. You can also make chocolate truffles using white or milk chocolate. This gives a sweeter and more mild chocolate flavor. Try adding some crispy puffed rice to a white chocolate truffle for added texture.
While it might take a bit of practice to refine your dipping technique, there are many tools to help you on the way. A truffle or candy dipper is a must and will help you to easily submerge your truffles without losing or breaking them in the process. Once dipped, place them on a baking sheet covered with parchment paper, and set at room temperature.
The ideal serving temperature is around 18°C (room temperature). Before that, keep them refrigerated in an airtight container.
The trick is to use your hands as little as possible. Scoop the mixture out with a spoon (a melon baller also works great) and, using another spoon, get them as close to a ball shape as possible. From there, use your fingertips to complete the shape, sprinkle on your chosen topping and get them straight back in the fridge. As an extra measure, you can also use catering gloves.
The most common cause is too much cream or too little chocolate. A good rule of thumb is a 2:1 ratio of chocolate to cream. Be sure to weigh both ingredients to get it just right.
When stored right (in an airtight container and in the fridge), they can be enjoyed for up to two weeks. Now all you must do is resist temptation every time you open the fridge.
Definitely. After making them, place your finished treats in an airtight container and chill for a few hours to make sure they set properly. For that melt-in-your-mouth experience, they’re best enjoyed at room temperature (around 18°C) so leave enough time for this to happen before serving.
These intensely decadent treats prove that it really is the simple things in life that are often the most extraordinary. The result of a mere three ingredients, these bite-sized, melt-in-your-mouth chocolates will make you close your eyes and hum in sheer delight.
Legend has it that the chocolate truffle was created by accident. Literally. In the kitchen of French chef Auguste Escoffier, it is said that a pupil was making pastry cream in the 1920s. Getting his bowls mixed up, he poured the hot cream into a bowl of chocolate instead of eggs. Rolled into balls and covered in cocoa powder, his invention looked much like the truffle fungus and so the confectionary was born.
Because truffles are typically coated, you can let your imagination run wild with flavor combinations. Feeling festive? Add some cinnamon, crushed gingerbread or mixed spice to your coating game. For summer-inspired versions, powder any freeze-dried fruit – think raspberry, strawberry or even pineapple – for a zingy contrast.
Few things delight a chocolate purist like a homemade batch of decadent truffles. Go with a variety of toppings, pop them into mini paper cases, then into a box (an empty egg carton also works well), add a bow and watch your popularity soar!
Fall in love with pasta all over again, as you serve your loved ones creamy dishes made richer with Puck—and your special touch. Our inspiring recipes, general guidelines, and detailed articles will set you on the path to culinary creativity. With Puck’s entire range of cooking creams and sauces that meet your high standards, you’ll love putting your personal spin on pasta.