Easter is coming and sweetened recipes are starting to become more and more part of meals. In this sense, it is important to innovate in sweet ideas, as a way to make the experience and flavors always delicious. So, check out 5 incredible truffle recipes prepared by chef and gastronomy teacher Elaine Pigini!
Truffles Traditional
Ingredients
- 400g of chocolate melted bittersweet
- 1 tablespoon chocolate liqueur
- Enough heavy cream to achieve creaminess
- fractional coverage
- Cocoa powder to decorate
Method of preparation
In a container, mix the melted chocolate well with the liqueur, using the cream last and little by little, enough to reach creaminess. Refrigerate for 12 hours. Then shape the truffles and bathe them one by one in the fractional coating. Then pass them on cocoa in powder. Let it dry on aluminum foil. Pack the truffle in special truffle paper, or place it in molds.
cappuccino truffle
Ingredients
- 400 g melted white chocolate
- 1 tablespoon traditional cappuccino powder
- Enough milk cream to reach the creaminess
- fractional coverage
- Traditional cappuccino powder to garnish
Method of preparation
In a container, mix the melted chocolate well with the cappuccino powder, finally using the cream, which should be enough to reach the creaminess. Refrigerate for 12 hours. Then model the truffles and bathe one by one in the fractional coverage. Decorate with cappuccino powder.
Cherry truffle with liqueur
Ingredients
- 300 g of milk chocolate melted
- 1 tablespoon cherry liqueur
- 1/2 cup thinly sliced cherries
- 1 pinch of powdered cloves
- 1 pinch of cinnamon powder
- 1 tea cup of milk cream
- fractional coverage
- Pieces of cherry to decorate
Method of preparation
In a container, mix well the melted chocolate, the liqueur, the cherries, the cloves and the cinnamon. Gradually add the cream, enough to reach creaminess. Refrigerate for 12 hours. Then model the truffles and bathe one by one in the fractional coverage. Decorate with pieces of cherries.
Banana and cinnamon truffle
Ingredients
- 300 g of White Chocolate melted
- 1/2 cup of banana jam
- 4 drops of banana essence
- Enough heavy cream to achieve creaminess
- Cinnamon powder to decorate
- fractional coverage
Method of preparation
In a container, mix the melted chocolate well with the banana jam and the banana essence, finally using the cream, which should be enough to achieve creaminess. Refrigerate for 12 hours. Then model the truffles and bathe one by one in the fractional coverage. Garnish with powdered cinnamon.
papaya truffle
Ingredients
- 400 g melted white chocolate
- 1 tablespoon papaya ice cream powder
- 1 tablespoon cassis liqueur
- Enough sour cream
- fractional coverage
Method of preparation
In a bowl, mix well the chocolate melted with the powder for ice cream and the liqueur, finally using the cream, which should be enough to reach the creaminess. Refrigerate for 12 hours. Then model the truffles and bathe one by one in the fractional coverage.
Source: Maxima
I am an experienced author and journalist with a passion for lifestyle journalism. I currently work for Buna Times, one of the leading news websites in the world. I specialize in writing stories about health, wellness, fashion, beauty, interior design, and more. My articles have been featured on major publications such as The Guardian and The Huffington Post.