Chocolate truffles are a pearl of Turin pastry. Delicious sweetness to dissolve in mouth slowly, savoring the taste of every single ingredient.
Photo by Giuseppe Giustolisi
Chocolate truffles are a pearl of Turin pastry. Delicious sweetness to dissolve in mouth slowly, savoring the taste of every single ingredient. The cocoa, of excellent quality, but also butter and cream, if good, must leave delicate traces on the palate. This recipe differs from the classic only for the topping with hazelnuts sprinkles instead of cocoa powder.
- 250 g (9 oz) cream
- 50 g (2 oz) high quality butter
- 200 g (7 oz) dark chocolate 70%
- 200 ml (7 fl oz) milk chocolate
- 150 g (5 oz) toasted and chopped hazelnuts
- Heat the cream on the stove with butter without boiling. Mixed the two ingredients off the stove and add the chocolate bars. Stir vigorously until the chocolate has melted. Add 50 g of toasted and chopped hazelnuts.
- Pour the mixture into a bowl and let cool to room temperature, then store in the fridge for at least two hours.
- When the ganache has reached the right consistency, take a small amount of dough and formed into balls.
- Pass them in the hazelnut powder.
- Keep truffles in the fridge and pull them out just before serving.