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Classic Remy Martin ® Truffle

Ingredients

  • 120g UHT Whipping Cream 30.5% far (SCM280P)
  • 30g Glucose Syrup (SCA119)
  • 24g Invert Sugar (SCA107)
  • 20g Remy Martin® Fine Champagne Cognac 50% (SCL114A)
  • 1 Tray of 63 Dark Truffles (SCS400)
  • Dark Chocolate (for closing & rolling) approx. 200g (SCC501)
  • Cocoa Powder for rolling (finishing) approx. 100g (SCC464)
  • SCR464, Creative Powder Scarlet for decorating
  • 150g Veliche Origin Dark Chocolate; Okapi

Method

63 chocolates in 30 minutes

  1. Warm together the cream, glucose, sugar and cocoa mass to 40°C and blend, using a hand blender.  The cream is UHT so does not need boiling.
  2. Warm the chocolate in the microwave to 35°C, then add to above mixture and blend
  3. Add the Remy Martin® concentrate and blend
  4. Pipe into the truffle shells ensuring mass at 28-32°C leaving enough space to close
  5. Close shells with chocolate and allow to set
  6. Lightly coat spheres in chocolate by hand then drop into cocoa powder, allow to become semi-dry and roll. 
  7. Alternatively, allow to dry on PVC sheets and roll in coloured powder in a bowl (eg SCR464, Creative Powder Scarlet).

TIPS.  After piping, leave at least 4 hours in cool store before closing to allow the ganache to form a crust.  If using alcohol at 40% or weaker, just add extra to taste.  Add spice to cocoa powder for added flavour if required.

 

Approximate costs

£15.31
63 truffles - 906g approx
£0.24
per Truffle
Please note: All costs are based on current Keylink List prices and up-to-date supermarket prices for non-Keylink products. These are given in good faith. These recipe costs could be lower if you benefit from Keylink discounts.
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