Three Chocolate Truffles
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Difficulty:
moderate
Difficulty
Preparation:
50 min.
Preparation
ready in 1 d 50 min.
Ready in
Ingredients
for
60
- Ingredients
- 2.333 cups dark Chocolate couverture (80% cocoa, chopped)
- 1 ⅔ cups white chocolate (chopped)
- 1 cup cream (at least 30% fat)
- ⅜ cup Rum
- ½ cup butter
- ½ cup Coconut oil
- 3.333 cups milk Chocolate couverture (35% cocoa, chopped)
Preparation steps
1.
Melt the dark chocolate couverture in a bain-marie - don't let it get too hot and do not allow to boil. Melt the white chocolate in a separate bain-marie.
2.
Heat the cream and the rum in a small pot. Remove the pot from the heat and stir in the butter and coconut fat until they have dissolved. Pour half of this mixture in with the dark chocolate couverture and the other half in with the white chocolate. Beat together well using a whisk.
3.
Line two praline tins with plastic wrap and pour the dark chocolate mixture onto one and the white chocolate mixture onto the other. Cover with plastic wrap and chill for 24 hours.
4.
The next day remove the plastic wrap and knock out the solidified mixtures. Cut each mass into equal piece and stick together a piece of the white mass and a piece of the dark mass. Shape into walnut-sized balls.
5.
To make the milk chocolate coating melt the milk chocolate couverture in a bain-marie. Leave to cool and then melt again. Using a dipping fork, dunk the balls in the melted chocolate and leave to set on a wire rack with a plate underneath. Store in the fridge and consume within a week.
