TruffleHunter - Black Truffle Dust - Umami Seasoning - Gourmet Condiments - 65g

Product Information

Wear plastic gloves. This might be my biggest piece of advice. I always have a much easier time rolling the soft centers into balls while wearing plastic gloves. You might even want to double up on the gloves to provide some insulation against the heat of your hands warming up the chocolate too much.

Make Ahead Instructions: Prepare the truffle mixture through step 3. The mixture must chill in the refrigerator for 1-2 hours or up to 3 days. If chilling for longer than 4ish hours, let the mixture sit on the counter for several minutes to soften into scoop-able consistency. Our fresh truffles are Grade A (Extra Class or 1st Class), sustainably sourced and hunted wild from selected, special regions in England, Italy, Spain, and even Western Australia. The best chocolate truffles are always the ones made fresh at home. They are decadent bites of bliss and the soft chocolate centers melt right in your mouth. Do Nothing: Before stirring, let the warm cream and chocolate sit in the bowl for a few minutes. Don’t touch it! Remove saucepan from heat and pour the mixture over the chopped chocolate. Let it sit for a minute or two to allow the chocolate to naturally melt. Stir until the chocolate has thoroughly melted and the mixture is smooth and free of lumps.If you have hot hands, it helps to wear a couple of layers of food-safe gloves when shaping (to protect the ganache from the heat of your hands). Remove the mixture from the fridge. With a melon baller, scoop out small bits of the mixture and roll it into balls. Place the peanut butter balls on the baking tray. Place the tray inside the freezer for 30 minutes to an hour or until firm.

How to store: Store your finished chocolate truffles in the refrigerator for up to 2 weeks in an airtight container. You can serve them chilled straight from the fridge or let them sit out at for a while to come to room temperature before serving. We think they are best served at room temperature for the best texture and flavor. You could also use plastic wrap instead of wax paper in the mold, but I suggest either spraying it with cooking spray or dusting it with cocoa powder for easier removal of the dough. Wax paper works much better though! So for the best chocolate truffle coating, use bars of chocolate that you’ve roughly chopped yourself. I really like Ghirardelli and Lindt. When melted, they have a really thin consistency, almost like water, which makes it much easier to dip and coat the truffles. It also gives them a more even chocolate coating and prettier appearance! Add cocoa powder: Mixing carob powder with cocoa powder can help to enhance its chocolate flavour. Start by adding a small amount of cocoa powder and gradually increase the amount until you reach the desired flavour.

How to Make Condensed Milk Truffles

Orange Truffles – Add the zest of one orange to the melted chocolate before chilling in the fridge or freezer until firm. Make sure to eat the truffles soon after removing from the fridge, otherwise they get soft. I like to store them in the fridge, taking them out right after a meal or for a sweet tooth fix. However you’re celebrating this holiday season, make sure these truffles are part of the festivities. Other truffle recipes: Warm the milk: First, pour the sweetened condensed milk into a large bowl and microwave it for 30 seconds. Espresso powder/Instant Coffee: Grind it into a fine powder and combine with the cocoa powder when sifting into the mixture. Add just a little (1/4 tsp) to enhance the cocoa flavor or more for a mocha truffle.