Thursday, April 14, 2011

Truffle Candy

We just think about chocolate in this time of the year! At least in Brazil everywhere that we look we just see chocolate! So we must to share something sweet and chocolaty with all of you!

Bombom de trufa
Recipe from Garoto book - Natal para presentear e vender

400g white chocolate, grated
1/2 cup cream
300g milk chocolate couverture, grated
50g dark chocolate

1. In a saucepan, heat a little water until starts to bubble. Remove from heat and place a bowl over the pan, but do not leave the water touches the bottom of the bowl. Add cream and white chocolate and stir until is melted and smooth. Pour this mixture onto a 18x28cm rectangular pan lined with waxed paper. Chill for about 2 hours or until the chocolate is set. 

2. When the chocolate is set, remove from pan, take off the waxed paper and cut into 2x4cm strips. Reserve in the fridge.

3. Heat some water again in a saucepan and place a clean bowl. Add the chocolate couverture and stir until is smooth and shiny, completely melted. Dip each chocolate strip in the milk chocolate, remove the excess and let set over a waxed paper. Decorate with melted dark chocolate or if you prefer, melted white chocolate to a bigger color contrast. Let set and serve.

Tips: In the original recipe, it's stirred together the melted white chocolate and cream, 1/2 tsp ground cinnamon and 1 tbsp Cointreau (orange liquor).

Serve: About 40 truffle candies.

Bombom trufado

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