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.
All you have to do is to take plain chocolate, it could be white, milk or dark which ever variety you prefer the most. Usually, plain milk chocolate is preferred as it compliments the taste of champagne. If you use dark chocolate it may taste a bit too bitter after you add champagne to your mixture.
Put the chocolate into a food processor and grind it up until it becomes powdery. You cannot work with chopped up chocolate because it will leave lumps in the truffle mixture which won't taste nice at all.
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.
Mix everything well together until it forms a smooth creamy texture. To give it an additional flavor, include a touch of yogurt in it. To ensure that the mixture is set, you have to refrigerate it for about eight hours or more so that it doesn't look runny anymore. It will thicken up after a few hours time and then you're good to go. This is the fundamental truffle blend which you can use to make plain and also different assortments of truffle.
You should keep in mind that only good quality ingredients should be used because the taste of cheap champagne or low quality chocolate would just ruin the whole truffle recipe and you will not be able to achieve the results you were aiming for. Again, its possible to buy good quality products at a cheaper prices provided you do your research in this regards and find affordable options for yourself.
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.
You could add different flavors to your truffle mixture like, chopped ginger, nuts, dried fruits and much more. Make sure that the additional flavors that you're using compliment the overall taste of the truffles. They remain good in taste for a couple of days time or you can also freeze them and they will taste the same once defrosted.
All you have to do is to take plain chocolate, it could be white, milk or dark which ever variety you prefer the most. Usually, plain milk chocolate is preferred as it compliments the taste of champagne. If you use dark chocolate it may taste a bit too bitter after you add champagne to your mixture.
Put the chocolate into a food processor and grind it up until it becomes powdery. You cannot work with chopped up chocolate because it will leave lumps in the truffle mixture which won't taste nice at all.
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.
Mix everything well together until it forms a smooth creamy texture. To give it an additional flavor, include a touch of yogurt in it. To ensure that the mixture is set, you have to refrigerate it for about eight hours or more so that it doesn't look runny anymore. It will thicken up after a few hours time and then you're good to go. This is the fundamental truffle blend which you can use to make plain and also different assortments of truffle.
You should keep in mind that only good quality ingredients should be used because the taste of cheap champagne or low quality chocolate would just ruin the whole truffle recipe and you will not be able to achieve the results you were aiming for. Again, its possible to buy good quality products at a cheaper prices provided you do your research in this regards and find affordable options for yourself.
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.
You could add different flavors to your truffle mixture like, chopped ginger, nuts, dried fruits and much more. Make sure that the additional flavors that you're using compliment the overall taste of the truffles. They remain good in taste for a couple of days time or you can also freeze them and they will taste the same once defrosted.
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