Christmas is around the corner and it’s time for me to make some chocolate truffles!
This became a Christmas tradition with my brother. We would team up: I would do the ganache, multiply quantities by 2 (to be sure to have enough for all the chocolate lovers of this family) and my brother would come help me roll them in cocoa powder.
I think we both have a very sweet memory of these moments spent preparing this deliciousness in the spirit of holidays 🙂
The recipe is coming from this cooking book for children that we had (and still have at my parents place) – with a red cover and nice pictures for every single step.
We still love it!
250g / ~ 8.8oz cooking chocolate
125g / ~4.4oz butter
2 egg yolk
1 packet of vanilla sugar (equivalent of 1 tsp vanilla extract and 1 tbsp sugar)
125g / ~4.4oz powdered sugar
50g / ~2oz cocoa powder
Cut the chocolate in pieces and bring it to melt it using the “bain-marie” technique: place the chocolate in a small pan. Take a larger pan and add water in it. Put the small one containing chocolate in the larger one, floating in the water. bring the water to boil.
Once the chocolate is melted, add the butter cut in pieces.
Once the mix is melted, take the pan out of the boiling water.
In a bowl mix the egg yolks, powdered sugar and vanilla sugar.
Add in the melted mix chocolate/butter and mix well.
Let the ganache cool down and harden in the fridge for 1-2 hours, until it is hard enough to roll with your hands.
Place the cocoa powder on a plate.
Shape the truffles from the ganache into balls by rolling between the palms of your hands.
The size of the truffles can vary depending of the size of the ganache you are using.
In the cocoa powder plate, move the truffle around until they are coated.
Put the truffles in a display tray and in the fridge to harden before serving them.