Print PDF
Favorite
Email
Step 5Form the truffles
For forming the truffles, you will need:
-Baking Sheet
-Wax Paper
-Disher
-Butter Knife
-Glass of Ice Water (mostly ice)
-Chilled Truffle Base
Cut a sheet of wax paper to fit your baking sheet.
Note: I trimmed mine so it would lie flatter.
Tip: If you want to "glue" the wax paper down, rub a little bit of the truffle base between your fingers, touch the 4 corners of the baking sheet with your truffle-y fingers, and press the wax paper down. It will give a little bit of insurance. Alternatively, you can use a silicone mat instead of wax paper.
Note: From here on out, you have to work quickly and take lots of precaution to not add any extra heat to the truffles. When in doubt, always put it back in the fridge for a few minutes to chill again.
Scoop the truffle mix and gently tamp down with the butter knife.
Using the flat side of the knife, remove excess from the top of the disher. This is to ensure an equal amount for more uniform truffles.
Release onto the baking sheet and cut in halves or quarters, depending on how large you want the truffles to be.
Note: If you want large truffles (or you're using a smaller disher than I did) and a cute ice cream scoop shape, leave them as they are.
Repeat until all the truffle base is dished and cut.
Return the truffles to the fridge on the baking sheet for 3-5 minutes.
Pour a glass of ice water (mostly ice) and wash your hands under the coldest water until your hands are as cold as you can stand them to be. Dry your hands well.
Remove the truffles and start gently pressing them together. I've opted to keep them in the traditional truffle shape. If you start getting a lot of chocolate on your hands, place your hands on the ice water to rechill your hands. At this stage, it's best to take lots of precaution.
Tip: Using non-powdered latex gloves will give a little more of a barrier between the heat of your hands and the truffles.
Tip: Keep a towel on hand in case condensation starts to form on the glass.
Once all of the truffles have been shaped, return them to the fridge.
Additional Step for Different Shape: If you want a ball-shape, take them out of the fridge after 5 minutes and carefully roll them using the same precautions as described in the shaping step. Once rolled into a ball, carefully smoosh them onto the baking sheet so they have a bottom to keep them from rolling away from you. Return to the fridge.
-Baking Sheet
-Wax Paper
-Disher
-Butter Knife
-Glass of Ice Water (mostly ice)
-Chilled Truffle Base
Cut a sheet of wax paper to fit your baking sheet.
Note: I trimmed mine so it would lie flatter.
Tip: If you want to "glue" the wax paper down, rub a little bit of the truffle base between your fingers, touch the 4 corners of the baking sheet with your truffle-y fingers, and press the wax paper down. It will give a little bit of insurance. Alternatively, you can use a silicone mat instead of wax paper.
Note: From here on out, you have to work quickly and take lots of precaution to not add any extra heat to the truffles. When in doubt, always put it back in the fridge for a few minutes to chill again.
Scoop the truffle mix and gently tamp down with the butter knife.
Using the flat side of the knife, remove excess from the top of the disher. This is to ensure an equal amount for more uniform truffles.
Release onto the baking sheet and cut in halves or quarters, depending on how large you want the truffles to be.
Note: If you want large truffles (or you're using a smaller disher than I did) and a cute ice cream scoop shape, leave them as they are.
Repeat until all the truffle base is dished and cut.
Return the truffles to the fridge on the baking sheet for 3-5 minutes.
Pour a glass of ice water (mostly ice) and wash your hands under the coldest water until your hands are as cold as you can stand them to be. Dry your hands well.
Remove the truffles and start gently pressing them together. I've opted to keep them in the traditional truffle shape. If you start getting a lot of chocolate on your hands, place your hands on the ice water to rechill your hands. At this stage, it's best to take lots of precaution.
Tip: Using non-powdered latex gloves will give a little more of a barrier between the heat of your hands and the truffles.
Tip: Keep a towel on hand in case condensation starts to form on the glass.
Once all of the truffles have been shaped, return them to the fridge.
Additional Step for Different Shape: If you want a ball-shape, take them out of the fridge after 5 minutes and carefully roll them using the same precautions as described in the shaping step. Once rolled into a ball, carefully smoosh them onto the baking sheet so they have a bottom to keep them from rolling away from you. Return to the fridge.
| « Previous Step | Download PDFView All Steps | Next Step » |
 |
Add Comment
|
