from Seventeen March 2012.

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Basic Chocolate Truffles

A staple for Valentine’s Day. Easy to make with this step-by-step guide. Add small decorations to personalize them ♪

Baking Time: about 60 minutes

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Ingredients
(makes 15~20 2.5cm-wide truffles)

<GANACHE>
★ Meiji Milk Chocolate —– 3 bars (174g)
★ Fresh Cream —– 85cc

<COATING>
★ Meiji Milk Chocolate —– 2 bars (116g)

<SERVING USE>
★ Meiji Pure Cocoa —– Suitable amount
★ Colored Sugar —– Suitable amount
★ Meiji Sweet Pen Choco White Cream —– Suitable amount

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How to Bake


Step 1: Finely chop up the chocolate bars for ganache and coating use, and place them in separate bowls.


Step 2: To make the ganache, put the fresh cream into a pot and heat with medium fire until it begins to boil. Pour the cream into the bowl containing the chopped up chocolate from Step 1, and use a whisk to mix it up. Continue mixing until all the chocolate has melted and you get a smooth creamy mix.


Step 3: Place the bowl in a cool place to allow cooling down. Use a plastic palette to stir the mixture occasionally. Allow to cool until the mixture becomes sticky.


Step 4: Scoop out the ganache in Step 3 using teaspoons and shape into balls. Place the balls into the fridge and leave for 15~30 minutes.


Step 5: Pour hot water of about 50~55°C into the chopped up chocolate for coating use, from Step 1, and mix. Roll the chilled ganache from Step 4 into perfect balls. Take the dissolved chocolate in the palm of your hand and roll the ganache to cover it evenly with coating!


Step 6: Roll the chocolate-coated ganache balls from Step 5 in a tray covered with cocoa powder to give a powdery coating. To make those with sugared hearts, do not roll in cocoa powder, but use the Meiji Sweet Pens to draw hearts with the colored sugar.

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Wrapping Ideas

♡ Stick your truffles on a stick and wrap with colored paper for a cute present.

♡ Place your truffles on colorful spoons and wrap with clear film. Your friends can then enjoy the treat without getting their hands dirty ♪

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