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  • Welcome to How To Cook That I am Ann Reardon

  • Today we have the best chocolate truffles part 3, I asked you which ones you wanted

  • and these are the top ten chocolates that you wanted in your box of chocolates.

  • Coming in a number 10 we had liquor chocolates of all different types of liquor so we will

  • just make one and you can follow that same recipe. To make the filling you'll need cream,

  • butter, the liquor of your choice, and of course chocolate. Add the cream and butter

  • to a bowl and microwave that. All of the recipe quantities that you'll need for these truffles

  • are on the howtocookthat.net website and I'll link to the chocolate truffle recipe page

  • in the description just below this video for you. Once the butter is melted add the chocolate

  • and stir through until you have a nice smooth ganache. Add your alcohol and stir it through

  • as well and then put that to one side.

  • Fill a chocolate mold with tempered chocolate. This mold is actually just a tray that came

  • with some little baby food containers that I have. So just look through your kitchen

  • and see what you've already got. Tip it up and tap it on the back to tip out the excess

  • chocolate. Doing this gives us a nice thin layer of chocolate over the mold. Turn it

  • the right way up and scrape off the excess. Let that set them fill each mold with a little

  • of the ganache, I am using a shallow mold for this one because it is quite strong so

  • I don't want heaps of filling in these. Top it with chocolate. Now for all of these truffles

  • you want to make sure you temper your chocolate so that it sets firmly at room temperature.

  • There is a video explaining all of that on that on this channel for you to watch. If

  • you do not want to temper you can use compound chocolate instead but then it doesn't taste

  • as good. Add a piece of chocolate transfer sheet on top. This is just plastic with coloured

  • cocoa butter printed onto it. The heat of the chocolate will melt the cocoa butter and

  • then that pattern will stay on the chocoalte. Let that set and once it is set then peel

  • off the plastic and you can see the pattern stays on the chocolate and makes it lok beautiful.

  • Tap the mold to tip them out and you have beautiful looking chocolates with a layer

  • of the liquor ganache in the middle.

  • Comin in at number 9 was wasabi. Personally these are not for me but some people

  • love wasabi. I am colouring my mold and I'll show you how to do that later on with one

  • of our other truffles. Fill the mold with chocolate just like we did for the first one,

  • tip out the excess and neaten it up. With that extra chocolate that came out of the

  • mold just fold the paper in half, scrape it to one side and tip it back into the bowl.

  • Once the shells are set fill each one with some wasabi, now you could add just a tiny

  • bit here or go the full hog like I am. Top them up with chocolate, then flatten off

  • the tops and add a chocolate transfer sheet on top if you want to like we did before.

  • Gently rub your finger on each one to make sure it is touching the chocolate.

  • If you like wasabi that's great if not why not fill the rest with something nice and

  • make it like a bean boozled chocolate things so you don't know what you're going to go

  • it could ne wasabi or it could be something yummy.

  • Once it is set peel of the transfer sheet and tap the mold on the bench to get them

  • out. Pipe a small drop of chocolate and then Place the hemisphere on an angle on top so

  • the flat patterned side is facing up. Now will you get a nice one or a wasabi? I wonder

  • which one you'll get [peaceful music] this one just tastes like chocolate.

  • Coming in at number 8 was cheesecake chocolate truffles.

  • And these taste so good To make them place the cream cheese sugar flour and salt into

  • the mixer and mix on high speed. Turn your oven on to 160C or 320F

  • Your mixture should be thick and smooth. Add the egg, vanilla extract and cream and

  • mix it all in well until it looks like this, it's a bit like melting ice cream. dripping

  • off there. Pour the cheesecake mixture into a small bowl

  • and tap it on the bench to get rid of air bubbles.

  • Place it into a larger bowl and pour some water down so that it comes half way up the

  • sides of the bowl that has the cheesecake in.

  • Place it in the oven and bake for around 30 minutes or until it is firm in the middle

  • when you give it a shake. For the base mix together the butter, flour,

  • cocoa powder, sugar and egg until it forms a ball. Roll it out between two sheets of

  • baking paper and bake it for 10 minutes. Then take it out of the oven and while it is still

  • hot crumble it up using two forks. You can just buy some biscuits and crush them up if

  • you prefer. But this way you can flavour it how you want Place some butter into a bowl

  • and melt it, you can do this is saucepan if you don't have a microwave.

  • Add in your cookie crumbs and stir it well until you've got that butter evenly coated

  • all around it. Tip it onto some baking paper and squash it

  • down using a fork, then add more baking paper on top and use a rolling pin to squash it

  • more and make it thin and even layer, you can use two sticks on the side to help you.

  • Place it in the fridge to chill Once it is cold it will stick together, use

  • a circle cutter to cut out bases for our truffles. Place the cooled cheesecake mixture into a

  • bowl and whip using electric mixers. Place it into a piping bag fitted with a star

  • shaped nozzle. Pipe a little star by squeezing the bag then

  • stop and pull up. Once they are finished these cheesecake truffles

  • will need to be stored in the fridge and will last about 1 week.

  • Put them in the freezer to firm up and then place them onto a cooling rack with baking

  • paper underneath. Pipe chocolate over the top of each of them to encase the filling.

  • Once they are rest them on something small and round and pipe lines of white chocolate

  • from the top around and down to the base.

  • PUMPKIN At number 7 we have pumpkin truffles. To make

  • them take some pumpkin chop it up into chunks, place it into a roasting dish with a little

  • water, cover it with foil and roast it in the oven

  • for about 40 minutes or until it is soft, then let it cool.

  • Remove the rind and measure out 160g or 5.6oz Mash the pumpkin then add the cream and the

  • butter, stir them together and then heat in the microwave until the butter is melted.

  • Add the chocolate and stir through until it is melted. Now you can add spices of your

  • choice. Some countries have pumpkin spice and you can add the to taste. If you don't

  • have you can make it. Mix together cinnamon, nutmeg, ginger and cloves. I am going to add

  • about 1/2 a teaspoon of that and mix it through. It gives a pumpkin pie flavour. Pour that

  • into a blender and blend until it is smooth. If you don't have a blender I'll show you

  • an alternative when we make the next truffle. Pour that into a piping bag twist the top,

  • fold it under and place it on a plate in the fridge to cool.

  • Fill a silicone mold with chocolate and tip out the excess. When you do that fold the

  • paper over and scrape all the chocolate to one side and tip it back into your bowl.

  • Neaten up the tops and let them set. Fill each one with pumpkin ganache and then

  • seal with white chocolate on top. Smooth off the top using a spatula and once they are

  • set push them out of the molds. You can keep these pumpkin ones int eh fridge

  • for a few days.

  • BANANA truffles were the number 6 most requested. To make the filling take two bananas, some

  • chocolate, butter and orange juice. In a saucepan mash the bananas with a fork then add the

  • juice and stir through. Heat over the stove top and then add the butter and stir until

  • it is melted. Take it off the heat add the chocolate and

  • stir until it is melted. Immediately pour it into a fine sieve and

  • using a spatula or the back of a spoon push it through the sieve.

  • If you have a blender you use that instead of putting it through the sieve, we just want

  • to make it really smooth. The sieve way will take a bit longer but it

  • works well. Line a container with baking paper and pour

  • int he banana mixture. Level off the top and place that in the freezer.

  • Once frozen slice into cubes. You can of course pipe this into the centre of molded truffles

  • for a neater outcome but just incase you don't have any molds I'm showing you some options.

  • Take one of the cubes and place it on the end of the fork. Place it into the tempered

  • chocolate and spoon more over it. Lift up the fork and tap it onto the side of the bowl

  • to get of any excess then place that onto some baking paper.

  • Once they set you can trim off any excess chocolate from around the base.

  • Then pipe a couple of stripes of extra chocolate onto the top.

  • NOUGAT I have made a video showing how to make nougat

  • already to find it click on howtocookthat just under any of my videos, that will take

  • you to the channel. Then you can either click on videos and you'll see a list of all of

  • the videos, or you can choose a playlist and see everything under that category.

  • Slice your nougat into triangles and dip into the tempered chocolate, tap the fork on the

  • side and then place it onto a textured plastic sheet.

  • Once it is set peel it off and you have a pattern on the chocolate.

  • Use a knife to neaten around the base and if you like you can brush a little luster

  • dust onto the chocolate to high light the pattern.

  • OREO Lets have some fun with these and make them

  • different to all the other oreo truffles that you see out there.

  • Open up your oreo and take out the centre and roll it into a rough ball. Then we are

  • going to place those in the freezer so it doesn't matter if they are not perfect because

  • we'll be able to neaten them up once they are cold. Place the biscuit parts into a bag

  • and crush them. If you roll the rolling pin over it you'll get rid of any big bits.

  • Place some cream and chocolate into a bowl and microwave in short bursts until they it

  • is melted and smooth, pour in the oreo crumbs and mix together well using the back of your

  • spoon to kind of squash it together.

  • Take the middles out of the freezer and re-roll them to make smooth spheres.

  • Take 1/2 a tablespoon of mixture, add a ball of frosting to the middle and close over the

  • top to hide it completely. Then place them back into the freezer.

  • Once they are chilled drop them into tempered chocolate, take them out with a fork and tap

  • it on the side of the bowl then place them carefully onto the baking paper.

  • Once they are set and you bit into them you reveal the oreo ganache and frosting centre.

  • MARSHMALLOW / SMORES Make one quantity of the sugar cookie recipe,

  • roll it out between two sheets of baking paper and then cut lots of little circles. Remove

  • the excess dough and then bake them in the oven for 6 minutes or until just turning golden.

  • If you want to colour your chocolates you can colour white chocolate using powdered

  • oil based food colour. Then you can either cover the mold with the colour or put streaks

  • of different colours. If using streaks, let them set then top up with more chocolate and

  • tip it out like we've done before. Let that set then add half a marshmallow and top each

  • one with one of the cookies. Cover it with chocolate to seal it and smooth of the top.

  • Once they are set tip them out of the mold.

  • HONEYCOMB I have a whole video showing how to make honeycomb. Pour your honeycomb into

  • a bowl lined with non-stick baking paper and leave it to cool completely, that will take

  • a few hours. Turn it out of the bowl and smash it. You can just dip the big chunks in chocolate

  • but if you want neat even chocolates take the smaller bits and crush them a bit more,

  • you don't want a powder just little pieces. For chocolate you don't have to use boring

  • shaped molds you can use what you like. Fill the mold up with chocolate and then tip out

  • the excess. Neaten up the top and then add your honeycomb

  • chips. Top it up with more chocolate and neaten the

  • backs. Because we are encasing it in chocolate the honeycomb will stay crisp because none

  • of the moist air can get to it. Once it is set push on the back of the mold

  • to get them out and you have an army of little honey comb chocolate lego men.

  • COOKIES & CREAM Lets make this one extra special because it

  • was number 1

  • For the cookie part take some biscuit crumbs and place them on a baking tray. Bake them

  • for a few minutes until they are crispy. Add some vanilla extract to your cream and

  • heat it up. Add the chocolate to the hot cream and stir until it is smooth. Pour in your

  • crumbs. Now I found my crumbs softened and didn't stay super crispy. If you want them

  • to stay crispy you are going to need to coat them in butter before you add them so the

  • moisture from the cream can't get in. You can do that by adding melted butter tot he

  • crumbs before you add them to the ganache and stirring it in.

  • For a bit more of a fancy presentation you can use coloured cocoa butter, scrape a tiny

  • bit out using a knife and melt it in the microwave. Then use a brush to add a thin layer to the

  • molds. This mold that I am using is just half of a cheap sphere ice-cube tray you can get

  • silcione molds that are much better but also much more expensive. If you can't get coloured

  • cooca butter you could use plain cocoa butter and add oil based powdered food colouring

  • to it. Using a dry brush brush it with gold luster

  • dust and then tap the mold on the bench to get rid of any excess.

  • Pour in your tempered chocolate then tip out the excess, neaten it up and allow that to

  • set. Fill each hemisphere with cookies and cream

  • ganache. Then top with chocolate and then neaten up

  • the back. Once they are set tap the old on the bench to get the out of the mold.

  • Spread some tempered dark chocolate onto a sheet of baking paper. tap it to get rid of

  • any air-bubbles and to smooth it out. Then let that set. Spread some tempered white chocolate

  • over the top and drop the hemispheres onto it while it is still melted so they sink down

  • into it. Once it is starting to firm up place a circle cutter over the top and push down

  • hard to get through the dark chocolate. Push it out of the cutter and you have a pretty

  • truffle with a ring of dark and white chocolate.

  • You can present your truffles in rows on tiles if you are selling them or box them up as

  • gifts. Home made truffles are such a special present. But don't forget to warn them about

  • the wasabi!

  • Subscribe to how to cook that for more chocolates, cakes and desserts. Here to go to the channel

  • to watch the video on tempering and the first two chocolate truffle videos and here for

  • the recipes on the website. and all those links are below. Have a great week and I'll

  • see you Friday.

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10個最佳巧克力糖塊食譜Pt3如何烹飪, (10 BEST CHOCOLATE TRUFFLES RECIPE Pt3 How To Cook That)

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