Delicate white chocolate truffles with cognac and coconut
Delicate white chocolate truffles with cognac and coconut - cream and fragrant. This sophisticated dessert is easy to prepare, the ingredients for cooking are simple and affordable. First, mix ganache - cream with white chocolate and cognac, then you have to wait (8-12 hours) until the ganache hardens. From the cooled ganache we make round candies, cover them with coconut. For truffles, you can use ready-made coconut, but if you are not too lazy and a little tinkering with fresh nuts, it will turn out even tastier!
They don’t add anything to chocolate truffles - strong liquor, cognac or whiskey, lavender, nuts, thick berry puree. Each time you get a new taste, and if you also take a different sprinkle, you can surprise your loved ones with something new every time.
Truffles are stored only in the refrigerator, if cream is included in the composition, then the shelf life is no more than 2 - 3 days.
- Time for preparing: 12 hours
- Servings Per Container: 8-10
Ingredients for White Chocolate Truffles with Cognac and Coconut
- 270 g of white chocolate;
- 90-100 ml of 33% cream;
- 50 ml of brandy;
- 120 g of coconut pulp;
- pastry decorations.
The method of preparation of delicate white chocolate truffles with cognac and coconut
Pour into the stewpan 33% cream. There is whipping cream on sale that I usually use. In general, the rule applies for truffles - the fatter the cream, the softer the consistency.
The amount of cream can be reduced so that the ganache hardens better and faster.
Next, pour cognac or brandy into the stewpan. Strong alcohol can be anything - liquor, brandy, whiskey. Different drinks give different flavors.
Next, put in a stewpan a small piece of butter, it will add extra softness, make the texture more delicate and creamy.
Now we add white chocolate, chocolate discs, granules or regular chocolate bar without additives are suitable for the recipe.
We put the stewpan in a water bath. Stirring, heat until the chocolate is completely melted. Then mix thoroughly. Ganache cannot be brought to a boil, with strong heating, the chocolate will “curl up” - it will turn into a lumpy and unappetizing mass. The optimum temperature is no higher than 50 degrees Celsius.
When the ganache is completely cooled, remove the stewpan in the refrigerator for 8-10 hours, preferably at night. We take the ganache from the refrigerator, leave it for 30-40 minutes at room temperature, then beat it with a mixer for 3-5 minutes until the mass brightens.
We clear the coconut from the shell, cut off the dark skin. Rub the coconut flesh on a fine grater, then chop with a knife to make small crumbs.
Two teaspoons form a candy, put in coconut. Roll a round candy between the palms.
Ready truffles are placed in paper molds for sweets.
We decorate with confectionery decor, put it in the refrigerator. Delicate white chocolate truffles are not stored for a long time - 2-3 days, as they include cream.
Making homemade truffles is incredibly simple. Please your soul mate on Valentine's Day, this delicious gift will be remembered and enjoyed!