Homemade Chocolate Truffles | Cook with Curtis Stone | Coles

These homemade chocolate truffles make the perfect edible gift this Christmas. Curtis shows us just how easy these are to make, sharing his tips for creating these delicious sweet morsels. Subscribe to the Coles channel for brand new recipe videos every week, as well as kitchen hacks and handy cooking tips ‪@coles‬. For more Curtis Stone recipes check out the full playlist • Cook with Curtis Stone .
CHOCOLATE TRUFFLES RECIPE
Makes: 50 small truffles
Prep time: 25 mins
Cooking: 2 mins
1 cup thickened cream
200g high-quality chocolate buttons or dark chocolate (71% cacao), finely chopped
2 tbsp Chambord (raspberry liqueur) or Grand Marnier (orange liqueur), if desired
Cocoa powder, for coating
1. In a small heavy saucepan, heat the cream over medium heat until hot but not boiling. Remove the pan from the heat and add the Chambord and chocolate. Set side for 2 minutes then whisk until smooth. Pour the mixture (ganache) into a shallow dish, cover, and refrigerate for about 1 hour, or until set.
2. Dip a 2.5cm melon baller into a cup of hot water, shake off the excess water, and scoop out the ganache to form a small ball. (Dipping the baller into hot water makes it easier to scoop up the ganache and release the truffle.) Transfer the truffle to a baking tray lined with baking paper. Repeat to form the remaining truffles, dipping the baller into the hot water as needed. Refrigerate for about 20 minutes, or until the truffles are firm.
3. Roll the truffles between your palms to shape, then coat the truffles in the cocoa powder, shaking off any excess cocoa. Serve the truffles or transfer them to a container, cover, and refrigerate. Let stand at room temperature for about 10 minutes before serving.
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[@74Kelso]

I love it

[@LiZ-lg7jb]

when are you going to suprice people in the market and cook a meal for them again love that show

[@whiteknight8374]

Im in shock to see so little views on these videos from coles with Curtis and Dani Venn. First time watching and im a lot on youtube :o
U guys need to be better on promoting these videoes, LOVE THEM

[@energyvalenciennes4337]

Bien

[@amofilmes1]

In my country it is a little difficult to find a heavy/thicking/whipping cream (35+ % of fat), normally we only find light cream (19.2% fat) or the chantilly mix. is it possible to substitute the heavy cream with sweeted condensed milk?
I make trouffles, but they stay in a sort of ganach state (they don't really become a ball) when i use the light cream

[@raymondberry8452]

Sorry, switched between posts. Meant for gingerbread post. Oops.

[@zviaokonski5475]

listen i don't think is good think to add to much salt in the respe .i like to add more ingenien the bring the ful

[@estellearcher8766]

He added chambord because... no reason