Learn how to make quick delicious chocolate truffles. James shows you how to make a decadent chocolate truffle with very little effort.
Watch the tutorial and then use the ingredient list at the bottom to make your own!
This is some of the kitchen stuff James’ used in this video:
KitchenAid Hard Anodized Nonstick 1.5-Quart Saucepan
11,000 BTU Portable Gas Burner (Really Great! Gas is CHEAP!)
POURfect Mixing Bowls 1015 – 1-2-4-6-8-12 Cup Bowl Set
X-Chef Stainless Steel Mixing Bowls Set With Lids, Measurement Marks, Non-Slip(Set of 5)
18 by 30 by 1/2-Inch Cutting Board, White http://amzn.to/2nENVVM
Belgian Dark Couverture Chocolate Semisweet Callets 5.5lb
Callebaut Milk Chocolate Callets 33.6 % (2 lb)
Lindt Chocolate Piccoli Chocolate , Ecuador Couverture, 5 Lbs 8oz
Ghirardelli Chocolate Melting Wafers 1lb, 14oz Bag (Dark Chocolate)
Ghirardelli Premium Baking Chips Bundle
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2oz Heavy Cream
5oz Couverture Chocolate
Heat the heavy cream until small bubbles form around the edge.
Remove from heat and slowly whisk into the chocolate until smooth.
Place in refrigerator until it has a fudge like consistency. (A flat bottom container works best so it can cool evenly)
Use a melon baller (or 2 spoons) to portion out the truffles. Place on a piece of PARCHMENT paper with a little powdered sugar to help keep them from sticking.
Ball and coat with your choice of garnish. (Toasted coconut and/or toasted nuts work well.)
Eat immediately : )
For plating use cocoa powder, chocolate sauce, caramel, or chocolate shavings. Fresh raspberries, blackberries, and strawberries make a nice garnish as well.
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