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Recipe : ** Chocolate And Fromage Blanc Truffles

Chocolate And Fromage Blanc Truffles
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Course:
Dessert or Snack

Practical information

  • Prep time
    20 min
  • Cooking
    10 min
  • Difficulty
    Very easy
  • Pause
    30 min
  • Ready in
    1 h
  • Price
    Very friendly budget
  • Rate:
             
 
makes between 30 and 40 truffles
 

Categories

Budget:
friendly
Difficulty:
easy recipe
Recipe for:
big families
Category:
Cakes Sweets and Ice-creams
Tags:
chocolate, cheese, cottage cheese

Recipe's Ingredients

  Quantities for people → Recalculate
  • cocoa powder
  • 90 g fromage blanc
  • 60 g heavy cream
  • 200 g chocolate (64% cocoa)
  • 50 g butter

  • Recipe preparation steps

  • 1
    If there's a little fromage blanc left over, these truffles are an ideal way to use it up.
  • 2
    Start by making a ganache where some of the cream is replaced by fromage blanc.
  • 3
    Combine 60 grams of fromage blanc with 90 grams of heavy cream.
  • 4
    The fromage blanc should be well drained, but not pressed.
  • 5
    Place the mixture in a small saucepan with a heavy-bottom and bring it to a boil.
  • 6
    In the meantime, place 200 grams finely chopped chocolate and 50 grams of diced, chilled butter in a bowl.
  • 7
    The chocolate should have a cocoa content of at least 64 percent.
  • 8
    When the cream mixture boils, pour it over the chocolate and butter.
  • 9
    Mix with a wooden spatula until the solid ingredients are melted and the mixture is smooth.
  • 10
    Set the ganache aside in a refrigerator to cool.
  • 11
    When the ganache is cool and starting to harden, roll small spoonfuls into 2-centimeter diameter truffles.
  • 12
    If your hands are warm, causing the truffles to melt slightly as you roll them, wear rubber gloves to provide some insulation.
  • 13
    Drop the truffles into cocoa powder to coat them.
  • 14
    These truffles will last a week or so in the refrigerator.
  • 15
    This recipe will make bewteen 30 and 40 truffles, depending on how large they are rolled.
  • 16
    This recipe is a variation of the techniques I learned in March, 2001, from Rémy Janicot at Auberge du Schœnenbourg in Riquewihr, France.
  • Ready !



 

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