Truffles

Truffles

Category: Yeast bread

Ingredients
Cream 38%	140 g
Large leaf tea	10 g
Chocolate	250 g
Softened butter	50 g

Cooking method

• Boil the cream, brew the tea in the cream, strain.
• Pour cream into broken chocolate, stir until smooth
• Add butter (necessarily softened)
• In essence, it turned out to be a ganache. Cool in the refrigerator, stirring occasionally, so that a crust does not form on the surface.
• As it thickens a little, beat with a mixer for literally a minute.
• We put it out with a pastry bag, put it in the freezer. When only the "filling" freezes, pour melted chocolate over.
• Due to the temperature difference, the casing will quickly set on the filling.
• For greater beauty, we take the already frozen candy, dip the upper part of it in chocolate (for the effect, you can in chocolate of a different color) and until the chocolate has frozen, sprinkle it with either colored coconut, or crushed nuts, or colored sugar ... there are a lot of variations, it's a matter of fantasy ...
• And another such moment, if you take tea with additives, for example, with lemon or mint or with honey, etc., we get a completely different taste.
• In short, I went on a diet.

Note

Let me add a recipe for truffles, as I understand it is real because of my passion for chocolate, the circle of friends has been replenished with real chocolate pros (and then we say "where are these hips from")

Similar recipes

"Christmas truffle" with sherry, cranberries and cardamom (Alexandra)

Milk Oolong Truffles (Alexandra)

Truffles "Merry Men" (Nat_ka)

what an interesting recipe! only I have put 20% cream in a piggy bank!

[Lisss's]

Lisss's, if the cream is less fat, then you need to increase the amount of fat at the expense of butter, in your case with 20% cream, you need about 70-75 grams of butter.
that is, the correct truffle must contain a 1 to 1 ratio of fat to water.
provided that in this recipe, chocolate is at least 60% cocoa, and butter is at least 72%

[Pluss]

10 grams of tea leaves (large leaf !!!)

Pluss, and what tea leaves - black or green ??? I’m puzzled ...

[Pluss]

Pluss, have already made your recipe many times, sooo delicious !!

by whipping ganache, they turn out to be completely tender, they simply melt!

chilled before whipping just in the sink with cold water, it's faster

once forgot to beat, poured three things, then I remembered so for comparison - unbeaten ones look like chocolate, and whipped ones look like a natural truffle

yes, I don’t feel the taste of tea there in any way .. I do it with Haylis, it’s fragrant .. need Zhivchik-u give it a try!

[Pluss]

made the filling according to the recipe Pluss above from this theme - very tasty truffles, silk and chocolate at the same time and covered with chocolate on top and painted a little with white chocolate. my husband at work congratulated on the holidays

I've already made candy, delicious.
The photos are really bad, where is Zhivchik, I need your master class in photography, here a person knows how to photograph, but I don’t excuse him: cray:
So, how did you take the picture:

[skate]

skate, just wonderful sweets !!! the top is always mostly beautiful, and the bottom is an indicator of skill, so you have it - beyond praise

smart girl, the test for sweets is passed!

and if you rub some white chocolate, mmmm ...

[Lena-horse]

Lena-horse, do not be poor, your photos are cool. So green.
And the sweets are generally above all praise. Well done!

Luda-Liss, do you buy regular white chocolate in bars?
Interestingly, we sell bulk chocolate like in Moscow? Though black.

Tan, I take white and black from Lily-Lyulka, in disks, and before yes, I took in tiles, usual, everything was fine too

[Lena-horse]

Tan, I take white and black from Lily-Lyulka, in disks, and before yes, I took in tiles, usual, everything was fine too

And what about white chocolate? I only saw porous.

Interestingly, we sell bulk chocolate like in Moscow? Though black.

I ran out of Lily's discs and for sweets I took AVK dark chocolate bars with a child's drawing by weight, I liked it. I tried to temper it, that is, I melted it in a water bath, then a saucepan into cold water, constantly stirring and again into a water bath, I liked it. The filling and the bottom were poured from a spoon, and then the excess chocolate was removed with a Lilac metal scraper, very convenient. Thank you all for the science.

Lena-horse, do not be poor photos you have cool. So green.

Yeah, green ones, but in fact they are black, shiny, on yellow background

I took the porous one, it works fine, and somehow I took the non-porous white Rainford tile - everything is fine too, it needs nothing at all - 25 grams, in a small bag and in a micra. it melts instantly. and then thinly cut the corner and draw

[Lena]

And what about white chocolate? I only saw porous.
I ran out of Lily's disks and for sweets I took AVK dark chocolate bars with a child's pattern by weight, I liked it.

Lenawhere did you buy tiles by weight? I saw Desna on the market before, but now I don't.

That it needs nothing at all - 25 grams, in a bag and in a micra. it melts instantly. and then thinly cut the corner and draw

Yeah, I just did it.
I put a bag with white disks in the MV. I put it on 450 W for 1 min, something does not melt. I added another 1 minute. I looked, and black smoke was pouring from the MV. I open the door, and instead of white chocolate there is a black coal in the bag.

Luda, how many watts did you set?

I always have at the maximum - 800 - but I drop in every 10 seconds. it looks like it retains its shape, and if you poke your fingers, it is soft. and it melts unevenly, it is necessary, as it were, to mix what has already melted with the rest

[Lena]

Lenawhere did you buy tiles by weight? I saw Desna on the market before, but now I don't.

Near metro Obolon in the passage of a stall and somewhere on metro Lesnaya, my mother took (2 points) 50-55 UAH / kg

Yeah, I just did it.
I put a bag with white disks in the MV. I put it on 450 W for 1 min, something does not melt. I added another 1 minute. I looked, and black smoke was pouring from the MV. I open the door, and instead of white chocolate there is a black coal in the bag.

It was exactly the same with me, I'm already afraid to put it in the microwave, although others praise it.

Lisss's, how are you so packed the candy? There was an idea to make such gifts for men at work, otherwise there are 5 of them, and I am alone, and so it is accessible, beautiful and does not oblige to anything.

Near metro Obolon in the passage of a stall and somewhere on metro Lesnaya, my mother took (2 points) 50-55 UAH / kg

Hmm ... and there I asked at some points, they said that they did not have ...

It was exactly the same with me, I'm already afraid to put it in the microwave, although others praise it.

Otozh and I'm afraid to hat. Moreover, wow, as much as 800 watts.
I used to somehow on a steam bath or directly in hot water in a saucepan, this little bag with chocolate was pressed with a lid so that it would not drown and the chocolate melted well. Only I don't remember the details of how I did it.

[skate]

if in a micro, then you must not leave, you must open the door of the micro every 5-10 seconds and poke your finger into the bag. if it is soft - wrinkle it in your hands, the melted chocolate will melt the rest of the hard pieces. and all the main thing is not to be afraid

skate, it was my sister who gave me saucers for olives, they were in such boxes. no more...

[Lena-horse]

Lena-horse, take the bottom of the candy box. And wrap it in plain transparent paper for wrapping flowers. Only from the bottom, distribute nicely with folds evenly. You can fix it with tape in some places. And tie it with a beautiful ribbon. You can also completely glue the candy box itself with a nice little wrapping paper for gifts, but it will take longer.

Actually, I did it too.
I made Plyuss according to the recipe, just like Liss does.
Instead of tea, I added coffee to some of the sweets, and poured Baileys into the whole filling.
It took me 500 grams of chocolate.
There were three types of filling. Coffee, hazelnuts and cherries. The latter are just Baileys.
The coffee filling is usual in consistency, but I beat the light filling strongly. Of course, I liked the taste better, but the candy does not hold its shape very well. Especially in tall forms.

Here is a photo of coffee shops in the shape of "Buttons". I had no idea that there were such tiny little configs from this form (when ordering the form).
And the bottom in the foreground is visible.

🔗

This is from a form with 18 cells. The shape is not very comfortable, since the silicone is soft. The cell itself is narrow and deep. As a result, 5 several tops of the chocolates are spoiled.

🔗

Here's a silicone mold comparison:

🔗

I wanted to take a picture of all the candies, but I got a very dark photo.

🔗

This is a cutter:

🔗

Here you can see that the light filling is whipped.

[Zhivchik]

Zhivchik no words

Tanya, well, you broke up !! to walk - so to walk, it's our way !!!

Tan, very beautiful candies turned out! and the bottom is professional, smart girl

[People]

Girls, thanks!

Tanya, well, you broke up !! to walk - so to walk, it's our way !!!

People, only I came to the conclusion that it is impossible to make so many sweets from Pereyaslovski cream, because after three days the cream spoils.

Tan, is the cream in the candy spoiled ??
Where did you keep it - in the x-ke?

[Zhivchik]

Zhivchik - How long did it take to make this quantity?
Super candy

[Zhivchik]

No, on a cold windowsill. And it's still blowing hard from the window.
I had cream in the fridge for a day. Then I made candy. In the evening, we ate, taking into account that they say that such a yummy should be left for further. The next day, I fell ill for three days. And my men slowly pulled them. But mom should be left. And when I recovered, the filling was already bitter. I didn't dare eat. I gave it to my husband .....

Zhivchik - How long did it take to make this quantity?

julifer, Thank you!
The longest time to make a chocolate candy shell. I already had three forms. And in addition, chocolate and tempered.
At night I made the shell, and the next day the filling. And do the bottom quickly.

This is candy - you wouldn't even guess that it was made at home with golden handles

[Zhivchik]

Zhivchik , Tanya! This is class! The sweets are just like from the store. But I also bought a mold - buttons, in the photo it looked big, but got a crumb. Not convenient for sweets, very small. She needs to look for another use.

Tanya, well, you give !!!! how beautiful and how much aaaaa and it is difficult to temper?

[Vitalinka]

Not convenient for sweets, very small. She needs to look for another use.

Vitalinka, Thank you!
And for a change I will do in this form. I like that silicone is tough. Now I will ask the next time, comparing with this form.

Tanya, well, you give !!!! how beautiful and how much aaaaa and it is difficult to temper?

Tanyush, Duc I'm already doing it, so that you can cuddle.
Not difficult. I used to do it on the table, but now I put the saucepan in ice water. Here Alexandra described here 🔗

eh ... you need to buy a thermometer, but we don't have such

[Suslya]

Suslya, the thermometer is our palm.

Its surface has a temperature of + 32C
Slightly cooler than the palm - means + 29C
A little cooler - already below operating temperature
A saucepan with chocolate that is very warm to the touch - when the chocolate is all melted + 45C
Saucepan hot to the touch - overheated

With the palm of our hand we taste the bottom of the saucepan, removing it from the water bath and wiping it off from the water

thanks, I'll try

What a beauty and how much. Mmmmm yummy, delicious

Tanya, well done, wonderful sweets. I just can't understand why the cream went bad, mine, though on the balcony, the candies stood for 2 weeks and normally, the cream undergoes heat treatment.

[Natalochka, Helen]

Natalochka, Helen, Thank you!

Linen, I had sweets in the kitchen on the windowsill. And this is still not a balcony, where the temperature is below zero or below zero. And after 4 days, the filling began to taste bitter. This is the first sign that the dairy product has gone bad. That is, it is possible, for the digestive tract it is still normal, but for the liver it is very harmful.

Girls, how many truffles are made according to the Pluss recipe. I only have one mold for 13 candies

Truffle ... mmm ... delicious!