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  • >> Hilah: Hey dudes!

  • I am Hilah, and today on Hilah cooking, I’ve got a special Valentine’s Day surprise for

  • all you lovebirds out there.

  • It’s dog poison!

  • Just kidding, it’s chocolate truffles, but it actually is poisonous for dogs, so don’t

  • give these to your dogs, even if your dog is your Valentine.

  • [MUSIC]

  • [Chocolate Truffles Recipe]

  • >> Hilah: So chocolate truffles are pretty much like one of the most easiest little candies

  • in the world you can make.

  • All we are gonna need is some heavy cream which I’ve got here.

  • Were gonna to put it in our little saucepan and just bring it up to almost a simmer, so

  • keep an eye on it, itll take a few minutes, kind of over a medium heat.

  • You don’t want to scorch it, and just watch it.

  • Once it starts to steam, well take a look, and if you see little tiny bubble, like right

  • around the edges, just barely, barely, barely bubbles, turn the heat off, so well just

  • wait a few minutes for that.

  • All right, so were gonna pour our hot cream over our chocolate, and I’m using a combination

  • of some dark chocolate and some semi-sweet chocolate.

  • If you want to use all semi-sweet or milk chocolate or whatever, it makes no difference

  • to me, and were just gonna stir this around until the chocolate is melted and it’s a

  • smooth mixture.

  • This will probably take a few minutes.

  • Basically what were making here is a ganache which is French for chocolate cream I think.

  • I don’t know what it actually means, but you can use it to ice cakes and stuff too.

  • With this ratio of cream to chocolate it’s gonna make a nice, hard truffle center, delicious,

  • creamy truffle, and it’s gonna look like this.

  • It’s gonna look horrible.

  • It’s gonna look like it’s never gonna come together, but it will.

  • Just keep stirring it, and I do prefer to use a glass bowl for this because I think

  • it helps retain the heat a little bit better than like a metal one would, but maybe that’s

  • just something I made up in my head, I don't know.

  • It’s starting to happen now.

  • See that coming together.

  • See them in there.

  • See what it’s doing there, and if you wanted to add some flavoring to this you could do

  • that.

  • I would recommend using like an oil-based flavor like a peppermint oil or something

  • like that, cinnamon oil that you can get rather than an extract, but were just going to

  • do plain and simple because I like to keep things not very complicated so that my tiny

  • brain can comprehend.

  • So, once youve got a smooth, chocolate mixture, now I like to transfer it into a

  • metal bowl because I think the metal disperses the heat quicker, just give it a stir every

  • five minutes, not a big deal.

  • I promise you if it was a big deal, there’s no way in hell I’d be doing it.

  • Once it gets to room temperature were going to stick it in the fridge for about three

  • hours until it’s nice and solidified, so keep stirring!

  • You don’t actually have to stir it constantly.

  • Once your chocolate is hard and cold, were gonna wash our hands, remove your valuable

  • family jewels, and then just use a spoon, or I am using this little scooper thingy,

  • whatever to like kind of get little balls.

  • You want them like, a little, like maybe an inch or a little bit bigger or a little bit

  • smaller.

  • It doesn't really matter.

  • The idea is the reason that theyre called truffles is because they resemble the fungus,

  • so they can be irregular.

  • They don’t have to be perfectly round.

  • They can be varying sizes.

  • You can make that one truffle that sold for like a million dollars and it weighed like

  • 80 pounds.

  • You can make that out of chocolate.

  • That’d be a cool Valentine’s present right?

  • Okay, so it’s messy, you know, sometimes it gets kind of messy up here, but we get

  • by.

  • So once youve got your tray filled up with balls.

  • Look at that!

  • Were going to put the balls back in the fridge for another hour just to get them nice

  • and firm again, firm balls is what were going for.

  • Okay!

  • Balls are nice and firm, and I’ve got here in just some cocoa powder that I sifted to

  • get any lumps out, and now you can add flavoring to your cocoa powder, or you can have cinnamon.

  • Youve got to put a little cinnamon in there.

  • You can add cayenne pepper.

  • Maybe I’ll put a little cayenne pepper in there, spice it up a little.

  • You can add some salt.

  • Salt might be nice.

  • You know, a little bit of saltiness on the outside there, and sometimes youll see

  • truffles that are dipped in a chocolate coating, but traditionally they are just rolled in

  • cocoa and the cocoa resembles the soil that is found on the outside of the natural fungus

  • truffles.

  • So, whatever, you could call it lazy or you could call it fancy and French, take your

  • pick.

  • I just want to coat them in this cocoa, and then you can give it another, if you want

  • them a little bit rounder once it’s sort of covered in the cocoa, cup your hands.

  • Cup your hands gently around the ball and caress it to get it more spherical if you

  • like, but I don't know, I like the rustic look.

  • Y’all probably know that about me by now.

  • I like lumberjacks and lumpy looking candies, so I just do like that, and if you wanted

  • to use like shredded coconut instead of cocoa or really finely chopped nuts, you could do

  • all those things.

  • If you wanted to put little centers in these, you could put like a toasted almond inside

  • it, or a hazelnut.

  • You could do all sorts of things.

  • The options are endless.

  • I think they look just cute as a button, and so you could make these, you know, this weekend

  • or whatever, but theyll stay in the fridge for like three or four weeks with not problems,

  • so there, you can make them ahead of time that’s awesome, and they do need to be kept

  • refrigerated, but they are best eaten if you like take them out of the fridge maybe 30

  • minutes before youre going to eat them until they get a little bit warmed up, and

  • get that, get the chocolate flavor will really brighten up on your tongue.

  • So, anyway youre probably tired of me talking by now, so I’ll just go ahead and eat one

  • of these.

  • How does that sound?

  • It sounds pretty good to me to answer my own rhetorical question.

  • Mmmmmmm!

  • Smooth, velvety, chocolatey, bitter-sweet, with that cocoa outside, ah man!

  • It’s luxurious I tell you.

  • There you go.

  • There’s how to make traditional French.

  • It’s French, traditional chocolate truffles.

  • Hope you try this.

  • Hope you mix it up.

  • Try some variations.

  • Add some things to it, and whatever you can have a lot fun with this.

  • It’s a really simple basic thing to build on.

  • So, have a great weekend everyone!

  • Thanks for watching.

  • If you have any questions, leave them below in the comments.

  • I’ll get to them as soon as I can, and please subscribe, and thumbs up and all that jazz.

  • Bye!

  • [MUSIC]

>> Hilah: Hey dudes!

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    林宜悉 發佈於 2021 年 01 月 14 日
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