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    P4 - Rolled Truffles

    Uploaded by

    Wendy Jackson
    The document provides recipes for 14 different types of truffles, including hand-rolled carob truffles, coconut truffles, chocolate marzipan truffles, praline rum truffles, cherry hazelnut truffles, coffee cream truffles, orange truffles, lemon truffles, and raspberry chocolate truffles. Each recipe lists the ingredients and provides instructions to make balls or truffles from the ingredients and coat or decorate them.

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    Attribution Non-Commercial (BY-NC)
    Download as DOCX, PDF, TXT or read online from Scribd

    P4 - Rolled Truffles

    Uploaded by

    Wendy Jackson
    44 views4 pages
    The document provides recipes for 14 different types of truffles, including hand-rolled carob truffles, coconut truffles, chocolate marzipan truffles, praline rum truffles, cherry hazelnut truffles, coffee cream truffles, orange truffles, lemon truffles, and raspberry chocolate truffles. Each recipe lists the ingredients and provides instructions to make balls or truffles from the ingredients and coat or decorate them.

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    © Attribution Non-Commercial (BY-NC)

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    The document provides recipes for 14 different types of truffles, including hand-rolled carob truffles, coconut truffles, chocolate marzipan truffles, praline rum truffles, cherry hazelnut truffles, coffee cream truffles, orange truffles, lemon truffles, and raspberry chocolate truffles. Each recipe lists the ingredients and provides instructions to make balls or truffles from the ingredients and coat or decorate them.

    Copyright:

    Attribution Non-Commercial (BY-NC)
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    44 views4 pages

    P4 - Rolled Truffles

    Uploaded by

    Wendy Jackson
    The document provides recipes for 14 different types of truffles, including hand-rolled carob truffles, coconut truffles, chocolate marzipan truffles, praline rum truffles, cherry hazelnut truffles, coffee cream truffles, orange truffles, lemon truffles, and raspberry chocolate truffles. Each recipe lists the ingredients and provides instructions to make balls or truffles from the ingredients and coat or decorate them.

    Copyright:

    Attribution Non-Commercial (BY-NC)
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
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    Hand-rolled Truffles Carob Truffles

    Unsweetened carob powder Instant coffee powder Clear honey Unsalted butter Milk powder Carob powder flavoured with ground cinnamon 45g 15g 2tbsp 15g 25g To coat

    Method 1. Mix the carob and coffee powders together in a bowl. 2. Add the honey, place over a sauce pan of hot water and heat until evenly blended. 3. Remove from the heat and mix in the butter and milk powder. 4. Cool a little, and then form into small balls. 5. Roll lightly in the carob powder flavoured with ground cinnamon.

    Coconut truffles
    Plain chocolate chopped Single cream Icing sugar Desiccated coconut Grated white chocolate 50g 2tbsp 100g 50g To coat

    Method 1. Melt the plain chocolate then beat in the cream. 2. Gradually work in the icing sugar then the coconut. 3. Cover and chill until firm. 4. Form into balls and coat in grated chocolate.

    Chocolate Marzipan Truffles


    Plain chocolate chopped Marzipan Ground hazelnuts Vanilla essence Madeira, marsala or sweet sherry Cocoa powder 75g 225g 75g To taste 10ml To coat

    Method 1. Melt the plain chocolate then mix into the marzipan until it is just blended. 2. Gradually work in the ground nuts, a few drops of vanilla essence and the alcohol of your choice. 3. Cover and chill until firm. 4. Form into balls and coat in cocoa powder.

    Praline Rum Truffles Caster sugar Almonds finely chopped Plain chocolate chopped Dark rum Unsalted butter, diced Double cream Almond praline 50g 25g 175g 45ml 50g 45ml To coat

    Method 1. Lightly oil a baking sheet 2. Gently heat the sugar in a small heavy saucepan with a little lemon juice and water until it has become golden in colour. 3. Stir in the nuts. Pour onto the baking sheet and leave to cool 4. Crush into coarse crumbs. 5. Heat the chocolate with rum in a bowl placed over a sauce pan of hot water, stirring occasionally until it has just melted. 6. Remove the bowl from the heat and gradually beat in the butter then the cream. 7. Stir in the praline crumbs. 8. Leave to cool then shape into balls. 9. Roll them in additional crushed praline made in the same way as your earlier batch.

    Cherry Hazelnut Truffles Plain chocolate chopped Unsalted butter chopped Double cream Icing sugar Dried cherries Kirsch or cherry liqueur Hazelnuts finely chopped Hazelnut praline 225g 175g 60ml 100g 50g 45ml 50g To coat

    Method 1. Chop the cherries lightly and soak in the alcohol. 2. Boil sugar to a caramel with a little lemon juice then stir in pre roasted and peeled hazelnuts while they are still warm. Leave to harden and then brake to a course grind. You can use this to coat the truffles. 3. Melt the chocolate and butter together in a bowl placed over hot water, stirring to prevent burning. 4. Remove from the heat and stir in the cream then gradually stir in the sugar, cherries and nuts. 5. Cover and leave in a cool place until hardened. 6. Form the mixture into small balls. 7. Roll in the hazelnut praline that you made earlier.

    Coffee Cream Truffles Milk chocolate chopped Double cream Cognac Icing sugar Instant coffee Boiling water Tempered milk chocolate 275g 150g 45ml 75g 2tsp 15ml To coat

    Method 1. Melt the plain chocolate 2. Bring the double cream to the boil in a pan then stir into the melted chocolate beating until smooth. 3. Cool to room temperature then beat in the cognac. Icing sugar and coffee essence dissolved in the hot water. 4. Beat until smooth, then cover and chill. 5. Once the mix is firm enough to roll, shape into balls and chill again until hard. 6. Roll by hand in tempered milk chocolate. Once hardened repeat with a second coat.

    Orange Truffles Plain chocolate chopped Double cream Grand Marnier Finely grated orange zest Almonds finely chopped Cocoa powder mixed with sugar Candied orange zest 300g 150ml 75ml 1 100g To coat

    Method 1. In a pan heat the double cream 2. Melt the plain chocolate then mix into the cream. 3. Remove from the heat and leave to cool to room temperature. 4. Beat in the grand Marnier, orange zest and almonds. 5. Cover and chill until firm 6. Shape and roll immediately in the cocoa powder and sugar. 7. Decorate with a little candied orange zest.

    Lemon Truffles White chocolate chopped Double cream Lemon liqueur Finely grated lemon zest Tempered white chocolate Candied lemon zest 450g 150ml 75ml 1 To coat garnish

    Method 1. In a pan heat the double cream 2. Stir in the white chocolate and mix until smooth. 3. Remove from the heat and leave to cool to room temperature. 4. Beat in the lemon flavoured liqueur and lemon zest. 5. Cover and chill until firm. 6. Shape and place in a freezer to harden. 7. Dip in tempered white chocolate, tapping off any excess chocolate and place onto silicone paper. 8. Decorate with a little candied lemon zest.

    Raspberry Chocolate Truffles Dark chocolate Raspberry puree UHT cream Caster Sugar Invert sugar Unsalted butter Framboise or kirsch Tempered Dark chocolate
    Method 1. Melt the dark chocolate 2. Place the raspberry puree, caster sugar and invert sugar into a saucepan and bring to the boil. Using a sugar thermometer, continue cooking the puree to 104C 3. Add the UHT cream carefully and stir in. Incorporate into the dark chocolate and add the alcohol. Leave to cool. 4. When cool, beat in the softened unsalted butter. 5. Leave to set then shape into balls and place into the freezer to harden slightly. 6. Dip the chocolates in dark tempered chocolate, tap as they come out to remove excess chocolate and stand on silicon paper to dry. 7. You can decorate the top with a little white chocolate coloured with red cocoa butter or a little crystallised rose or freeze dried raspberry.

    150g 75g 60ml 5 12g 30g tbsp

    300g 150g 125ml 10g 25g 60g 15ml

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