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Light Truffle - Dark Truffle for Filling
Light truffle with a soft and creamy center of 70% or 80% couverture chocolate, enriched with 35% liquid cream, ideal for enjoying as a decadent filling.
chocolate
dessert
truffle
sweet
Ingredients
Servings:
4

Ingredients

  • White truffle
  • 40 g70% or 80% couverture chocolate
  • 400 ml35% liquid cream
  • 60 gsugar
  • a dash of whisky, rum, etc.
Nutritional Information

Per Serving (Approx.)

Calories
458 kcal
Protein
3 g
Fat
40 g
Carbohydrates
24 g

Disclaimer: These values are estimates based on ingredient types and may not be precise.

Step-by-step Guide

Note: One part must be prepared the day before

  • The first thing to do the day before is to prepare the marinade. Mix all the ingredients in a large container and cover it with plastic wrap. Let it rest in the refrigerator for a minimum of 12 hours to allow the flavors to combine well.
  • Additionally, prepare the dough the day before. Combine the flour, yeast, and salt in a bowl. Gradually add the warm water while stirring to form a smooth dough. Cover the bowl with a damp cloth and let it rest at room temperature for about 2 hours to ferment.
  • Finally, place the fermented dough in the refrigerator and keep it chilled until ready to use the next day. This will help develop the flavor and make it easier to work with.

Preparation: White Truffle

  • Place the heavy cream in a saucepan over medium-high heat until it begins to heat up.
  • When the cream starts to boil (note that once it starts boiling, it rises quickly and can overflow), add the chopped chocolate and stir constantly until it has completely melted and is well combined with the cream.
  • Continue stirring as you allow the mixture to come to a boil three times. Each time it boils, remove it from the heat for a few seconds to let it cool down slightly, then return it to the heat.
  • Once it has boiled three times, transfer the dough to a glass bowl. Cover it with plastic wrap touching the surface to prevent a crust from forming, and let it cool to room temperature. Once cooled, place it in the refrigerator Without Whipping for at least 12 hours or until the next day.
  • The next day, add the sugar and whip the mixture with electric beaters at medium-high speed until it reaches the consistency of whipped cream.
  • Place the whipped truffle in a piping bag and use it to fill the cake.

Preparation: Dark Truffle

  • Put the heavy cream in a saucepan over medium-high heat.
  • When the cream begins to boil (Note: when it starts, it rises quickly and can overflow), remove the saucepan from the heat and add the two types of chocolate. Stir constantly with a spatula until the chocolate has completely melted and is well integrated with the cream.
  • Continue stirring while allowing the mixture to come to a boil three times in a controlled manner. When it begins to boil, immediately remove from the heat and let the mixture settle. Once it has settled, return the saucepan to the heat. Repeat this process two more times.
  • Transfer the mixture to a glass bowl. Cover it with plastic wrap, ensuring it directly touches the surface of the ganache to prevent a crust from forming. Let it cool to room temperature, then place it in the refrigerator overnight.
  • The next day, before using, the ganache must be tempered. This is a simple process, but care must be taken not to burn the chocolate during preparation.
  • Transfer the ganache to a saucepan that can go directly onto the heat. Use your hands to knead the ganache until it reaches the point where it can be stirred with a whisk. Important: Keep the saucepan on the heat for only 10 seconds, then remove and work the chocolate off the heat. Return to the heat for another 10 seconds and repeat this cycle until it achieves a smooth, creamy texture, similar to Nutella, and can be stirred with a whisk.
  • Place the truffle in a piping bag and use it to fill the cake.
Recommendations & Tricks
  • The light truffle is ideal for filling cakes or sweet preparations like cream puffs and brioche; be sure to properly whip the 35% liquid cream so it becomes fluffy before mixing with the melted chocolate.
  • The dark truffle is more consistent, perfect for filling preparations like the Yule log or éclairs; use 70% or 80% couverture chocolate to achieve a deeper flavor intensity.
  • Plan the preparation in advance: make the truffle the day before to give it time to rest in the refrigerator and attain the proper texture for fillings.
  • For 25 cream puffs, prepare about 400 ml of 35% liquid cream, 60 g of sugar, and 100 g of couverture chocolate; ensure you melt and temper the chocolate correctly before incorporating it.
  • If you want to fill about 15 éclairs, prepare 250 ml of 35% liquid cream with 225 g of couverture chocolate; chill the cream well before whipping it to obtain a firm truffle.
  • You can add a bit of whiskey or rum to the truffle to enhance the flavor; add it gradually and taste to adjust to your personal preference.
  • Consider using about 3 g of sorbic acid as a preservative to extend the shelf life of the truffle, but it is optional and will not alter the flavor if you choose to omit it.