Christmas Chocolate Confection
Christmas chocolate confection is a recipe with fresh ingredients from the confectionery category. Try this and other recipes from Spoonsparrow!
Ingredients
- 200 ml whipping cream
- 250 g dark couverture (50% cocoa content)
- 200 g milk chocolate couverture (30% cocoa content)
- 20 ml cognac
- 100 g Soft Butter
- 200 g milk chocolate (30% cocoa content)
- 150 g block chocolate
- 80 g powdered sugar
- 1 tsp whipping cream
Instructions
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1.
Chop both types of couverture and place them in a bowl. Bring the cream to a boil, pour it over the chopped couverture, and gently stir until melted. Gradually fold in the cognac. Let the mixture cool and rest for at least 5 hours. Cut the butter into small pieces and gradually stir them into the chocolate‑cream mixture. Transfer the mixture to a piping bag with a large round tip and pipe uniform lumps or half‑balls onto parchment paper. Chill for at least 1 hour, then quickly roll each lump between your palms into a ball.
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2.
Coarsely chop both types of chocolate and melt them over a hot, non‑boiling water bath. Dip the truffles with a praline fork into the melted chocolate, let excess drip off, and allow them to dry on a rack.
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3.
Whisk the cream with powdered sugar until thick enough for pouring, then fill it into a freezer bag. Cut a tiny corner and use it to decorate the balls. Let them dry again and serve in praline molds.
