Whipped Cream Truffles (Parisian Chocolates)
Eating a fresh truffle can be an ethereal experience, especially when made with on of Kakao Berlin’s high cocoa content dark chocolates. In their original form, not coated with chocolate but simply rolled in cocoa powder, these little gems take on the visual persona of their namesake. Due to the high moisture content and lack of preservatives fresh whipped cream truffles will only last three days, even when stored in the refrigerator.
Makes 36 truffles
- 8 ounces Kakao Berlin Stuttgart Dark Chocolate (about 1½ slightly rounded cups)
- ¾ cup heavy cream
- 1 Tablespoon heavy corn syrup*
- 1 Tablespoon unsalted butter, softened
- 2 Tablespoons espresso beverage or liqueur of choice
- Place the chocolate in a medium-size stainless steel or glass bowl. Put one inch of water in a medium heavy saucepan, place it on the stove and bring the water to a simmer. Remove the saucepan from the stove. Place the bowl containing the chocolate on top of the pan of simmering water. Stir the chocolate until it is completely melted. Remove the bowl from the top of the pan, dry the bottom of the bowl, and dump the water out of the saucepan.
- Place the cream and corn syrup into the sauce pan and bring to a boil. Pour the hot liquid over the melted chocolate, and then whisk it together to completely combine. Set the ganache aside and allow it to cool for five minutes. Whisk the softened butter and espresso beverage or liqueur into the ganache.
- Allow the Ganache to cool to room temperature. The mixture will be a thick, custard-like consistency. Whisk the Ganache just until it begins to lighten in color slightly and then let it sit at room temperature just until it is barely firm enough to hold its shape when scooped up in a spoon. Using 2 teaspoons (the kind you set the table with) drop spoonfuls of ganache onto a parchment or wax paper-lined baking sheet. Roll the truffles in cocoa powder, chopped nuts, shaved chocolate, chocolate vermicelli or crushed brittle. Place in a covered container and refrigerate until ready to serve. Truffles are best eaten at room temperature.
Variation: Chocolate coated truffles
Once you spoon the ganache, roll it into balls and place on parchment lined baking sheets or pipe through a pastry bag). Allow the ganache to set until firm. Smear the bottom with a thin layer of tempered chocolate. Allow the chocolate to set up. Dip in tempered chocolate and deposit onto parchment lined trays or baking sheets. Allow the chocolate to harden and cure for 30 minutes before handling.
Variation: Intense Whipped Cream Truffles
Follow the recipe but use Kakao Berlin Brandenburg Dark Chocolate. Add 1/3 cup 1% milk in addition to the heavy cream called for in the recipe.
For the most accurate results, weigh the chocolate rather than measuring it if possible.
*Heavy corn syrup is also known as Liquidose or confectioner’s glucose syrup. It lends an extra bit of shine to the ganache and helps prevent it from drying out. It may be found online or from specialty food purveyors. If you cannot find it simply use regular light corn syrup in its place.
Recipe by Robert Hammond for Kakao Berlin