kava
Suslya - you are a real pro! Sweets are very beautiful! : girl_claping: Just a crazy lady. (y) Tanya, did you drip chocolate to the bottom under the filling, or did you completely pour over the cell and cool it, and then did you put the filling?
Anise
Vitalinka 2,
yes, I just spread the truffle mass on the cakes and that's it. Usually I made a honey cake with sour cream or whipped cream, and I especially liked this option. In the future, I think the truffle mass should be squeezed into some cake))). I like the taste.
Vitalinka
Anise
Suslya
Girls, thank you so much
Katyusha, she did everything as Luda wrote, dripped chocolate into the mold, smeared it on the walls with the handle of a spoon, put it in the refrigerator, cooked the ganache, then put the warm ganache in the cells and poured the bottom on top.
skate
Wort, sweets are very beautiful.

Quote: Suslya


cooked ganache, then she put the warm ganache in the cells and poured the bottom on top.
A ganache on this recipe, it seems that it is more liquid or is it according to a different recipe?

Suslya
Yes, this recipe. Why does it seem more liquid? normal turned out ...
skate
Quote: Suslya


Why does it seem more liquid?
Because it shines more, while others have a matte and darker filling, so the question arose.
Suslya
Chessword this recipe, why ganache is not like everyone else, I don't know
skate
Nuuuu okay, let's believe, since "Chesslovo"
Thank you.
skate
Quote: Lisss's

Cappuccino Truffles

80ml cream (I have 20% fat)

Lisss's, I'm about to make sweets, but I have 35% cream, do you need to adjust it somehow?
Lisss's
skate, Lena, I don't even know how it will affect .. I took 20% cream according to my recipe

here above in Temka there is a recipe from Pluss, there is a recipe for 35% cream and tea leaves. so, instead of brewing, I took instant coffee - it was very tasty with a silkier, softer taste, due to more fatty cream and butter
Nataly_rz
Made drunk cherry based on Lisss's truffles. I took dried cherries, soaked them in rum for a couple of days, and put one in each candy. It turned out very tasty !!!
kava
And I have truffles with whole hazelnuts inside and white chocolate on top

Cappuccino Truffles

julifera
Girls - Lisss's, Zhivchik, skate, Nataly_rz, kava - well tell me, how do you manage to bring chocolate to the state of candy?!?!?

All week I was getting ready to make truffles, I re-read the entire Internet who makes them how, I thought if I liked making sweets, I would even buy a mold to my heart, although truffles do not need them.

Today I finally went to the Metro, packed with black Roshen's Intenza and white chocolate. Instead of cream, I thought to melt my own crystal-clear creamy ice cream, it does not come to us in the winter in the form of ice cream, to beat on the throat.

And what do you think in the end?
Here I sit, finish both bars of chocolate, eat black, eat white when I want and wash it down with hot coffee with cream, and now I already know for sure that I can't force myself to make truffles, despite my former burning desire
I know that I take 4 Intenza tiles and 4 white tiles and so, without sweets, it is already so tasty when separately ... Yes, I also want truffles, of course, but I can't stand them.
Lisss's
julifera,

and I'll tell you - when you try chocolate in the form of truffles, then we will continue to make at least half a portion, mmmm ...
julifera
Quote: Lisss's

julifera,
and I'll tell you - when you taste chocolate in the form of truffles, then we will continue

It's not late yet ... there are 3 tiles of each ...
Lisss's
and make half a portion for a start, well, just to try ..
julifera
Quote: Lisss's

and make half a portion for a start, well, just to try ..

No, half is out of the question, if it is not in vain to smear the dishes with chocolate
It's not about the portion size, it's about the fuss

Okay, I sprinkled to melt chocolate, well done Lisss's, like that unobtrusively and persuaded there was not enough of a little push ...
Lisss's
juliferaI'll keep quiet here for a while, so as not to frighten
skate
Yesterday I made sweets again This time I took a mixture of two recipes Pluss and People, that is, she took the Pluss recipe as a basis, but instead of tea she used Luda's coffee and technology. I liked the sweets very much, the taste is not so pronounced, more "soft, delicate" or something, I don't know how to describe it. I would say that Luda's recipe is more for lovers of a pronounced taste of chocolate, especially black, and for children and non-lovers of dark chocolate, more a Pluss recipe.but I want to emphasize that According to two recipes, sweets are delicious !!!
Girls, THANKS !!!
Lisss's
yes u Pluss Due to the butter and higher fat content of the cream in the recipe, ganache turns out to be silkier, softer in taste. but according to my recipe it is sharper, or something .. I now add to my butter, and slightly beat it with a mixer, then they are more lush, and again softer in sensations.

skate, Len, tell me, both are delicious, they just taste different
skate
Quote: Lisss's


skate, Len, tell me, both are delicious, they just taste different

Yes Yes Yes!!!!!!!!!!

Quote: skate

but I want to emphasize that According to two recipes, sweets are delicious !!!
Girls, THANKS !!!

they are both very tasty, each is just good in its own way, each with its own shade. When I did, according to your recipe, I also whipped. After reading your posts further, which is so tender, I immediately whipped it up. I will do both recipes still required.

Very tasty BOTH RECIPES.

julifera
It turned out to be crooked, but awesomely tasty apple-truffles from an ice mold.
I twisted the filling to my taste, added a little more ice cream and butter, and a couple of tablespoons of powdered sugar, otherwise it was too dark chocolate.

Many thanks to everyone who posted the photo and especially Lisss's!
Thanks to you, I nevertheless moved on to these sweets, really very tender

Cappuccino Truffles
natalocChka12
On Friday I made candy again from Lisss's... Yesterday there were many guests, everyone liked it very much, they even did not believe that these were homemade sweets. Thanks again for the recipe
Lisss's
julifera, well, what kind of apples did garni make beautiful!

natalocChka12, use it for health I'm glad the recipe came in handy
Zhivchik
julifera, I agree with Liss. Garni, garni apple-truffle
julifera
Thank you girls for the kind words I did for the first time in my life
Anka_DL
Quote: Lisss's

Boil the cream, remove from heat, add dark chocolate. Stir until melted. Stir in liquor and coffee
People, what do you think .... what if we add some more coffee to the cream (while we are boiling it)? Or will it then dissolve well in the ganache? When we prepare coffee, if not with boiling water, then at least fill it with hot water.
Anka_DL
I made them. Mom dear .... well, why did I even register on this forum .... I did not give so many things before and lived in peace. Now the “cook later” list is several years longer than the number of meals. but we don't give up so easily. However, closer to the subject:
I only had 2 chocolate bars in the fridge, so I counted the recipe a little. Total turned out
Black chocolate 78% 100 g
Dark milk chocolate 37% 100 g
Cream 33% 70 ml
Instant coffee 2 tsp.
Butter (room temperature) 1 tbsp. l. (15 g)
Dark rum 1.5 tsp.
Walnuts (finely chopped) 30 g + for sprinkling
I brought the cream and coffee to a boil, poured it into the chocolate and butter, mixed. Added nuts. I put it in the refrigerator for a couple of hours, later rolled balls, rolled in nuts.
It's obscenely delicious
Cappuccino Truffles
Lisss's
Anyaya, what an incredible beauty !!! Cappuccino TrufflesCappuccino TrufflesCappuccino Truffles

well, just a feast for the eyes, here you are a smart girl, very beautiful turned out !!

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