プロのパン職人がチョコレートトリュフの作り方を教えます！

プロのパン職人がチョコレートトリュフの作り方を教えます！

So, I’m going to start things off with traditional chocolate truffles, except I work some fruit into mine. And I’m making mine with the three major chocolates, a dark, a milk, and a white chocolate. I’ll start off by weighing my chocolate. You have to use baking chocolate, which is also known as couvature. I’m going to measure 8 oz of dark chocolate into a bowl. I also need the same measurement of milk chocolate. We go, 8 ounces. And lastly, my white chocolate truffles. Again, I need eight ounces. I’ve got whipping cream here, and I’m going to heat up the cream that I need for all three truffles in one pot. I need 3/4 of a cup plus 1/3 of a cup. There we go. I’ll keep an eye on that as it’s heating. And before I add the cream to each of my truffles, I add a tablespoon of corn syrup to each. Adding a tablespoon of corn syrup to the chocolate before I add the cream is about building the sweet balance but also that silky satiny feel. Here we go. So, first I’m going to prepare my dark chocolate truffles. And I’m going to measure in half a cup of the whipping cream. And I’ll pour this over top. Now, I’m letting the hot cream do all the work here. I find with this chocolate truffle recipe, because I put so much chocolate in, the heat of the cream isn’t always enough to fully melt the chocolate. So, what I do is I take it over to a pot. I’ve got about an inch of water, and I don’t boil the water, but I have it as a low simmer. And just that little bit of heat is enough to melt the remaining chocolate. Now, the last addition before I add my fruit flavoring is a teaspoon of butter. And that just smooths out the chocolate. To pair with the dark chocolate, I’ve gone with dried cherries. 1/4 cup finely chopped. And I’ll stir that in. Now I set this aside to cool just to room temperature. The dark chocolate doesn’t take too long. It could be 60 minutes up to about 90 minutes. So now it’s time to move on to the milk chocolate truffles. I’ve got my 8 oz. The tablespoon of corn syrup. And to the milk chocolate I’m adding 1/3 of a cup of cream. a little bit less cream because the chocolate itself sets a little softer. So, I don’t need as much cream to match that same texture. But the action is the same. Just slow, gentle stirring motions. Now that my milk chocolate is melted, I’m adding my butter, but this time a tablespoon more than the dark chocolate. It’s about matching the set on each type of chocolate truffle. And then the fruit flavor, I’m adding to my milk chocolate truffle. A little orange. Oh, I love the combination of milk chocolate and orange. So, I’m not adding the juice at all, only the zest. Now, I’ll set this aside to cool. Now, it’s time for the last chocolate truffle base, my white chocolate. Instead of butter for the white chocolate truffle, I’m using the tablespoon and a half of coconut oil. I don’t have to bother measuring the last of my cream because I know all that’s left is 1/4 cup. Pour that right on top. Oo, look at how that melts so beautifully. And now I’ll take this over to the heat just to smooth it all out a little further. There we go. I’ve got nice smooth white chocolate mixture. And I thought a beautiful contrast in terms of fruit would be adding dried blueberries. So I’ve got three tablespoons of dried blueberries to stir in. There we go. And now I set this aside to cool. So, after they’ve set, it’s time to shape your truffles. I’ll start with the dark chocolate truffles. An ice cream scoop makes it simple, but okay, let’s be honest, it’s about to get messy. Scoop it into the palm of your hands. And if you have warm hands, you’re going to want to work quickly. Shape it into a ball. And I’m just dropping it into cocoa nibs to give it a coating. Each recipe yields in the area of 20 truffles, depending how big or small you scoop them. Cocoa nibs are the outer husk of the cocoa bean, so there’s no sweetness, but you get a nice sort of nutty crunch that just matches beautifully with that inside dark truffle flavor. Aren’t those too adorable? And now for the milk chocolate truffles. The technique for scooping and shaping is still the same except this time I’m rolling them in foyotine cookies. Just a light quick shaping. And last but not least, the white chocolate truffles. And the white chocolate truffles I’m rolling in coconut. So there you have it. We really had a great chocolate 101 lesson here. And these truffles are just so divine. It’s all about that satiny texture. Oh, that’s a good chocolate truffle.

Chef Anna Olson bakes her chocolate fruit truffles recipe so you can learn how to make them yourself!

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Ingredients

Dark Chocolate & Cherry Truffles

½ cup whipping cream
8 oz dark chocolate (less than 70%), chopped
1 Tbsp corn syrup
1 tsp butter, at room temperature
¼ cup finely chopped dried cherries
1 cup cocoa nibs (see Cook’s Note)

Milk Chocolate Orange Truffles

⅓ cup whipping cream
8 oz couverture milk chocolate, chopped
1 Tbsp corn syrup
1 Tbsp butter, at room temperature
Zest of 1 orange
1 cup crushed feuilletine wafer cookies, or cornflake cereal crumbs

White Chocolate Blueberry Truffles

¼ cup whipping cream
8 oz white chocolate, chopped
1 Tbsp white corn syrup
1 ½ Tbsp virgin coconut oil
3 Tbsp dried blueberries
1 cup sweetened flaked coconut

Directions

Dark Chocolate & Cherry Truffles

1. Bring the cream up to a full simmer while you have the chopped chocolate and corn syrup ready in a bowl. Pour the hot cream over the chocolate, let it sit a minute, and then gently stir with a spatula, starting the motion in the centre and widening the stirring circle outward as the chocolate melts. If the chocolate does not melt fully, then place the bowl over a pot of barely simmering water, stirring very gently until smooth. Stir in the butter and then the dried cherries. Set this aside to cool completely to room temperature – this can take up to 90 minutes.

2. Use a very small scoop or two teaspoons to scoop spoonfuls of truffle onto a plate. Roll the truffles between your palms to shape into balls and then roll them in the cocoa nibs.

3. The truffles should be stored refrigerated, but always bring them to room temperature for serving.

Milk Chocolate Orange Truffles

1. Bring the cream up to a full simmer while you have the chopped chocolate and corn syrup ready in a bowl. Pour the hot cream over the chocolate, let it sit a minute, and then gently stir with a spatula, starting the motion in the centre and widening the stirring circle outward as the chocolate melts. If the chocolate does not melt fully, then place the bowl over a pot of barely simmering water, stirring very gently until smooth. Stir in the butter and then the orange zest. Set this aside to cool completely to room temperature – this can take up to 90 minutes.

2. Use a very small scoop or two teaspoons to scoop spoonfuls of truffle onto a plate. Roll the truffles between your palms to shape into balls and then roll them in the cookie or cornflake crumbs.

3. The truffles should be stored refrigerated, but always bring them to room temperature for serving.

White Chocolate Blueberry Truffles

1. Bring the cream up to a full simmer while you have the chopped chocolate, corn syrup and coconut oil together ready in a bowl. Pour the hot cream over the chocolate, let it sit a minute, and then gently stir with a spatula, starting the motion in the centre and widening the stirring circle outward as the chocolate melts. If the chocolate does not melt fully, then place the bowl over a pot of barely simmering water, stirring very gently until smooth. Stir in the dried blueberries. Set this aside to cool completely to room temperature – this can take up to 90 minutes.

2. Use a very small scoop or two teaspoons to scoop spoonfuls of truffle onto a plate. Roll the truffles between your palms to shape into balls and then roll them in the coconut.

3. The truffles should be stored refrigerated, but always bring them to room temperature for serving.

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