Many people ask what chocolate truffles are made from, but the answer isn’t as straight-forward as you might think. The ingredients that go into chocolate truffles vary depending on the type of flavor you want to make. They may include only chocolate, or also have a laundry list of items depending on what sort of flavors you want your truffle to have.
Truffles are made by blending heated and whipped cream with ground or chopped nuts, cocoa powder, and vanilla extract. The most common way in which these are served is by dipping them in melted chocolate (either dark or white). They can be shaped into round balls and chilled for up to two hours before being served. It is easier to coat the cake pops immediately after chilling them with sprinkles or nonpareils if you want a crunchy exterior and not just a coating of sugar. Chocolate is no exception to this rule; here is a list of the most popular chocolate bars in the world based on per capita consumption
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Chocolate truffles were created by a French family and first emerged in 1895. The delicious sweet treats then made their way to London by 1902 as the Dufour family set up a chocolate shop there. As eating chocolate became a global trend, so too did the variations of this sweet and succulent treat. European, American and Swiss truffles were established.
Every type of truffle is slightly different from the others. The European chocolate truffle employs syrup, a base of milk powder, cocoa powder, and fats. This results in an oil-in-water emulsion. American chocolate truffles combine dark or milk chocolate with butter fat. Meanwhile, a Swiss-style truffle requires melted chocolate to be poured over a boiling mixture of cream and butter before the balls are formed. When the specialty chocolates are hardened, instead of being covered with a hard shell of chocolate like other varieties, they are sprinkled with cocoa powder. Compared with the more common varieties of American and European truffles, Swiss truffles made with fresh dairy ingredients have a shorter shelf life.
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The typical recipe for a chocolate truffle centers around the creation of an outer shell made from chocolate and filled with ganache. In some truffles, the chocolate shell is replaced with cocoa powder, yet other varieties can be made using variations such as Swiss ball-shaped truffles. The center of the basic chocolate truffle is traditionally a ganache, consisting of cream and melted chocolate. The quantities of these two ingredients and their quality vary by manufacturer but typically consist of a combination that balances the two flavors into one unified taste.
The process of making ganache starts with heating heavy cream and pouring the hot cream over dark chocolate at a ratio of 2:1. As the chocolate melts with hot heavy cream, we mix in ingredients and create the ganache mixture to fill each truffle. Ganache is used to make chocolate truffles and icing for cakes, as well as other classic dessert dishes.
Truffles are a confection that can be made with many dietary restraints in mind, including vegan, organic and diabetic diets. The versatility of truffles means they can be made with a variety of luscious fillings such as mint, hazelnut, and lemon.
