Celebrate Valentine’s Day by creating your own chocolate truffles —and a heart-shaped box made of chocolate. Watch below as Pastry Chef-Instructor Michael Zebrowski shares some of the techniques learned within ICC’s Professional Pastry Arts program.
- 454 grams (1 lb) Heavy Cream
- 70 grams (2.5 oz) Invert Sugar
- 1/8 teaspoon Salt
- 680 grams (1 lb 8 oz) Chocolate (58-64%)
- 227 grams (8 oz) Butter (softened)
- 114 grams (4 oz) Liqueur
- *Use a good quality liqueur like Cognac, Armagnac, Grand Marnier or dark rum.
Procedure for Chocolate Truffles:
- In a saucepan, bring the cream, sugar and salt to a boil
Pour the hot mixture over the chocolate. Allow to stand for one minute, then emulsify, from the center out, until smooth
- Stir in the softened butter and emulsify until homogeneous.
- Gradually pour in the liqueur, stirring continuously to maintain an emulsion.
- Cover the surface of the ganache with plastic wrap and allow to set up at room temperature.
- Pipe the ganache into rounds that are as spherical as possible.
- Roll the ganache into spheres by hand and chill again. At this point, the rolls may be refrigerated for several days before being finished.
- Allow the spheres to temper from the refrigerator before coating twice in tempered chocolate.
- After the second coating, roll the truffles in sifted cocoa powder before the chocolate sets. Once set, sift the excess cocoa powder off the finished truffles.
Create a chocolate heart-shaped box using techniques from Chef Michael! Learn more about ICC’s Professional Pastry Arts program, click here.