I really love chocolates in all shapes and forms. Wanted to try making truffles for myself for such a long time!! Their divine and full taste was sure worth the wait. They are so easy to cook in just one pot, as easy as making fudge. We can use any type of chocolate and flavor we want. A whole new world of tasteful opportunities just opened for me!! I can’t wait to taste and other type of truffles. For the time being the praline chocolate with just a hint of milk chocolate and dark chocolate did the trick. These sweet treats were made for my husband’s Gianni name day (in Greece it is on the 7th January and considered as the end of the holiday season). He said they were a hit among his colleagues. I say that I couldn’t stop eating them when I was cutting them in pieces. I really propose to cut them is small 2cm pieces to get the most of their full of chocolate taste. The raw egg yolks used in the specific recipe is fine (I think I am not a food expert) since we are mixing them with boiling water.
Yield: 40 pieces of 2cm
- 170gr praline cooking chocolate
- 200gr dark cooking chocolate
- 75gr milk cooking chocolate
- 141gr unsalted butter
- ⅛ tsp sea salt
- 2 egg yolks
- ½ cup boiling water
- 28 gr unsweet cocoa
- In a rectangular glass pan (18cm x 26cm) we cover the button and sided with aluminum foil
- Melt the chocolates with the butter in our microwave and stair to have an even mixture
- And leave aside
- Bite the egg yolks and we start pouring small amounts of the boiling water and starring continuously to prevent the yolks become an omelet.
- Pour the egg mixture to the chocolate using a fine mesh strainer and bite the texture altogether until we get an even and shiny mixture.
- Pour the mixture to the pan evenly and beat it one time to get rid of any bubbles.
- Refrigerate for at least 2 hours (I kept it in the fridge all night long)
- Place the frozen mixture on a cutting board upside down.
- Peel off the aluminum foil very carefully
- Place the cocoa in a bowl
- Cut with a long bladed sharp knife the truffles to small rectangular pieces of approximately 2cm.
- Cover each piece of truffle with cocoa and place it in a well- sealed box for storing.
- Store them in the fridge
For round truffles we can us a garnishing spoon to achieve the shape
The initial recipe can be found here