Ingredients with Measurements:
- 1 cup of cukrik (finely chopped)
- 1/2 cup of heavy cream
- 1/2 teaspoon of vanilla extract
- 1/4 teaspoon of salt
- 8 oz of semisweet chocolate (finely chopped)
- 1/4 cup of cocoa powder
Special equipment needed:
- Double boiler or heatproof bowl set over a pot of simmering water
- Candy thermometer
- Baking sheet lined with parchment paper
Step-by-step instructions:
1. In a medium-sized saucepan, heat the heavy cream over medium heat until it starts to simmer.
2. Add the chopped cukrik, vanilla extract, and salt to the saucepan and stir until the cukrik is completely melted and the mixture is smooth.
3. Remove the saucepan from the heat and pour the mixture into a heatproof bowl.
4. Place the bowl over a pot of simmering water (or use a double boiler) and add the chopped chocolate to the bowl.
5. Stir the mixture until the chocolate is completely melted and the mixture is smooth.
6. Remove the bowl from the heat and let it cool to room temperature.
7. Cover the bowl with plastic wrap and refrigerate for at least 2 hours or until the mixture is firm.
8. Using a small cookie scoop or spoon, scoop out small balls of the mixture and roll them into smooth balls.
9. Place the balls on the lined baking sheet and refrigerate for another 30 minutes to firm up.
10. Roll the balls in cocoa powder until they are completely coated.
11. Melt the remaining chocolate in a double boiler or heatproof bowl set over a pot of simmering water.
12. Using a fork, dip each ball into the melted chocolate until it is completely coated.
13. Place the chocolate-covered balls back on the lined baking sheet and refrigerate for another 30 minutes to set the chocolate.
Time:
Preparation time: 20 minutes
Cooking time: 10 minutes
Chilling time: 3 hours
Temperature:
Simmering water: 212°F (100°C)
Refrigerator: 40°F (4°C)
Serving size:
Makes about 20 truffles
Nutritional information:
Calories per serving: 150
Total fat: 10g
Saturated fat: 6g
Cholesterol: 10mg
Sodium: 40mg
Total carbohydrates: 14g
Dietary fiber: 2g
Sugars: 10g
Protein: 2g
Substitutions for ingredients:
- Cukrik can be substituted with any other type of candy or chocolate.
- Heavy cream can be substituted with half-and-half or whole milk.
- Semisweet chocolate can be substituted with milk chocolate or dark chocolate.
Variations:
- Add chopped nuts, dried fruit, or coconut to the truffle mixture before rolling into balls.
- Use white chocolate or dark chocolate for the outer coating instead of semisweet chocolate.
- Add a teaspoon of instant coffee or espresso powder to the truffle mixture for a mocha flavor.
Tips and tricks:
- Use a cookie scoop or spoon to make uniform-sized truffles.
- Make sure the truffle mixture is completely chilled before rolling into balls to prevent it from sticking to your hands.
- Use a toothpick to dip the truffles into the melted chocolate for easier handling.
- Store the truffles in an airtight container in the refrigerator for up to a week.
Storage instructions:
Store the truffles in an airtight container in the refrigerator for up to a week.
Reheating instructions:
Truffles do not need to be reheated.
Presentation ideas:
Arrange the truffles on a platter or in a decorative box for gift-giving.
Garnishes:
Dust the truffles with powdered sugar or drizzle with melted white chocolate.
Pairings:
Serve the truffles with a glass of red wine or a cup of coffee.
Suggested side dishes:
Truffles are a dessert and do not require a side dish.
Troubleshooting advice:
- If the truffle mixture is too soft to roll into balls, refrigerate it for a longer period of time.
- If the melted chocolate is too thick, add a teaspoon of vegetable oil to thin it out.
Food safety advice:
Make sure to wash your hands and all equipment thoroughly before starting the recipe.
Food history:
Truffles are a type of chocolate candy that originated in France in the 19th century.
Flavor profiles:
Rich, creamy, and chocolatey.
Serving suggestions:
Serve the truffles as a dessert or give them as a gift.
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