White chocolate truffles with cognac and coconut - cream and aromatic. This sophisticated dessert is easy to prepare, the ingredients for cooking are simple and accessible. First, mix ganache - cream with white chocolate and brandy, then have to wait (8-12 hours) until ganache hardens. From the cooled ganache we make round candies, cover them with coconut chips. For truffles, you can use ready-made coconut chips, but if you do not be lazy and tinker a little with fresh nuts, you will get even more tasty!
They don’t add anything to chocolate truffles - strong liqueur, brandy or whiskey, lavender, nuts, thick berry puree. Each time you get a new taste, and if you take a different one, you can surprise your relatives with something new each time.
Store truffles only in the refrigerator, if cream is included in the composition, then the shelf life is not more than 2 - 3 days.
- Cooking time: 12 hours
- Servings: 8-10
Ingredients for white chocolate truffles with cognac and coconut
- 270 g of white chocolate;
- 90-100 ml of 33% cream;
- 50 ml of cognac;
- 120 g coconut pulp;
- pastry decorations.
A method for preparing tender white chocolate truffles with cognac and coconut
Pour into a saucepan with 33% strain. There is whipping cream on offer, which I usually use. In general, the rule for truffles is that the fatter the cream, the softer the consistency.
The amount of cream can be reduced to make the ganache better and quicker.
Next, pour brandy or brandy into a saucepan. Strong alcohol can be any - liquor, brandy, whiskey. Different drinks give different flavors.
Next, put in a saucepan a small piece of butter, it will add extra softness, make the texture more delicate and creamy.
Now add white chocolate, chocolate discs, granules or plain slab chocolates without additives are suitable for the recipe.
Put the saucepan into the water bath. While stirring, heat until the chocolate is completely melted. Then mix thoroughly. Ganache can not be brought to a boil, with strong heat, the chocolate “coagulates” - turns into a lumpy and unappetizing mass. The optimum temperature is no higher than 50 degrees Celsius.
When the ganache is completely cool, remove the saucepan to the fridge for 8-10 hours, better at night. We take ganache from the refrigerator, leave it for 30-40 minutes at room temperature, then beat with a mixer for 3-5 minutes until the mixture turns white.
We clean the coconut from the shell, cut off the dark skin. We rub the coconut pulp on a fine grater, then chop it with a knife to make a fine crumb.
Two teaspoons form candy, put in coconut chips. Roll a round candy between the palms.
Put the finished truffles in paper molds for sweets.
We decorate the pastry decor, put it in the fridge. Delicate white chocolate truffles are not stored for a long time - 2-3 days, as they contain cream.
Preparing homemade truffles is incredibly simple. Please your sweetheart on Valentine's Day, this delicious gift will be remembered and enjoyed!
