The Catalan TableChocolate truffles
Christophe Michalak's recipe for making chocolate truffles coated in bitter cocoa powder.
Ingredients
Servings
1
Measurement units
Ingredients
- 170 g70% couverture chocolate
- 150 ml35% fat cream
- 30 gbutter
- 20 ghoney
Coating
- 150 g100% bitter cocoa powder
Nutritional Information
Per 100 g
Calories
329 kcal
Protein
9.2 g
Fat
23.1 g
Carbohydrates
36.3 g
Calculated from reviewed ingredient weights and pinned USDA FoodData Central records.
Step-by-step Guide
Method
- Prepare a plate with the bitter cocoa powder.
- Crumble the couverture chocolate until it is as fine as possible.
- Place the crumbled chocolate in a bowl.
- Heat the cream with the honey until it comes to a boil.
- Pour the hot cream over the chocolate, let it rest for 3 minutes, and stir so that the chocolate melts.
- Add the softened butter and mix until you obtain a homogeneous mixture.
- Cover the mixture with plastic wrap in contact with the chocolate so that a crust does not form, and let it cool.
- Leave it in the refrigerator for 2 hours, until it acquires a firm texture.
- Take portions of about 15 g, shape them into balls, and place them on a plate.
- Coat the truffles with the bitter cocoa powder.
- Store them in the refrigerator.
Recommendations & Tricks
- If you make them with bare fingers, body heat will make them soften a little. You can protect your hands with surgical-type latex gloves.
Original recipe
View or download the original PDF document.