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If you prepare them around Valentine’s Day, I love coating them with pink and red nuggets. Pair it with Valentine's Day biscuits and cupcakes for a trio of epical sweets on February 14.
Only 2 ingredients in chocolate truffles Le
Chocolate and thick cream are the only ingredients of home-made chocolate truffles. However, I add 2 additional ingredients for texture and flavor. These extras will turn your usual truffles into BETWEEN CHOCOLATE TRUFF. And after writing a whole cookbook about truffles and candy recipes, I know it's a fact.
Chocolate: 8 ounces of pure chocolate are the base of chocolate truffles. Do not use chocolate chips as they will not blend with the consistency of a truffle. Chocolate chips are ideal for recipes like chocolate chip biscuits where we want the chips to stay almost intact, but here we want to reach pure chocolate. Pure chocolate is sold in 4-ounce bars in the baking gang. Use milk chocolate for sweeter truffles or semi-sweet/black chocolate for extra-rich truffles. If you use milk chocolate, reduce the cream to 1/2 cup because milk chocolate is much sweeter than dark chocolate.
Thick cream: Thick cream or thick whipped cream is also a basic ingredient. Do not use half a half or any other liquid as the truffles will not get properly. See recipe note for a non-dairy alternative.
Butter: 1 small tablespoon of softened butter turns them into the creamy truffles you have never tasted. You'll never go back.
Vanilla extract: The pure vanilla extract adds an exceptional flavor to your chocolate truffles.
With so few ingredients, it is imperative to follow the recipe. After years of candy making, I find that the ratio of 8 ounces of chocolate to 2/3 cups of thick cream is the most favorable. The truffles are too firm with less liquid. Stick to this recipe to make your truffle a success.
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