Chocolate truffles

Preparation time: approx. 60 minutes eacheasy
What you need: Disposable pastry bags (or freezer bags), chocolate cutlery (or two cake forks)

Version 1
eggnog truffle
(63 pieces)

  • Decocino Chocolate Hollow Body White
  • 150ml cream
  • 5g glucose syrup (not essential)
  • 250g white chocolate coating
  • 80ml eggnog

For the
decoration

  • white chocolate coating
  • 5 tbsp sugar
  • 2 tbsp Decocino glitter snow pink 

Version 3
amaretto
truffles
(63 pieces)

  • Decocino Chocolate Hollow Body Whole Milk
  • 150ml cream
  • 5g glucose syrup (not essential)
  • 175g white chocolate coating
  • 50g whole milk chocolate coating
  • 80ml amaretto

For the
decoration

  • Whole milk chocolate coating
  • Decocino Gold Stars
  • Decocino glitter snow silver 

Version 2
champagne
truffles
(63 pieces) 2

  • Decocino Chocolate Hollow Body Dark
  • 180ml cream
  • 5g glucose syrup (not essential)
  • 200g dark chocolate coating
  • 80ml champagne

For the
decoration

  • Dark chocolate coating
  • Decocino metallic colour powder gold 

Preparation

Filling

  1. Roughly chop the coating (the white, dark or whole milk version) and put it in a bowl with the alcohol (the eggnog, champagne or amaretto version).
  2. Put the fresh cream into a saucepan with the glucose syrup and let it boil briefly. Pour the cream over the chopped chocolate coating and stir gently. Don't stir it too quickly, otherwise air bubbles will get into the ganache.
  3. As soon as the coating is completely dissolved and a homogeneous liquid has formed, place the ganache in a piping bag and fill the hollow body up to the rim. There should still be room to close the truffle.
  4. Put the truffles in the fridge and let the ganache solidify overnight.
  5. To seal, dissolve a little chocolate coating (white, dark or whole milk) in a water bath, making sure that the chocolate coating doesn't get too hot. Pour the melted coating into a decorating bag and seal the truffle with it.
  6. Once the coating has set, you can start decorating.

Decorating options

  1. If the truffle is to be coated with chocolate coating, temper it beforehand. This means dissolving about 2/3 of the chocolate coating in a water bath until it's at around 45°C. Chop 1/3 of the chocolate coating and stir gently under the melted chocolate coating so that it cools down to about 27°C. Now place the chocolate coating in the hot water bath again for a few seconds until it reaches a temperature of approx. 32°C. This temperature is perfect for covering or garnishing the truffle.
  2. If you want to roll the truffle in sugar, for example, the coating doesn't have to be tempered. (Tempered means the optimal temperature for the chocolate coating, so that it becomes firm and has a nice sheen. If it's too warm, the coating will have a grey haze).
  3. To get sparkling glitter chocolates, mix the sugar with the glitter snow. Then coat the truffle thinly with the chocolate coating and immediately roll it in the sugar/glitter-snow mixture.
  4. You can also decorate the truffles with coating, Decocino metallic colour powder gold, Gold Stars, Pink Hearts or the metallic colour sprays.  

Products used

Glitter Snow
Glitter Snow
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Metallic-Spray
Metallic-Spray
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Metallic Colouring Powder
Metallic Colouring Powder
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