Tartufi Dolci Bianchi e Neri Sweet Black and White Truffles
From hopscotch 15 years agoIngredients
- ** White Truffles ** shopping list
- 4 ounces (100 g) white chocolate shopping list
- 4 ounces (100 g) toasted hazelnut paste shopping list
- 4 ounces (100 g) toasted hazelnuts, ground shopping list
- 1 cup (100 g) confectioner's sugar (with a little vanilla) shopping list
- 2 bitter almonds, ground (use the nutmeats from peach pits if need be) shopping list
- A few drops of vanilla extract shopping list
- 2 tablespoons powdered unsweetened cocoa shopping list
- A mixture of cocoa and confectioner's sugar for dusting shopping list
- ====================================================== shopping list
- ** Black Truffles ** shopping list
- 4 ounces (100 g) baking chocolate shopping list
- 4 ounces (100 g) toasted hazelnut paste shopping list
- 4 ounces (100 g) toasted hazelnuts, ground shopping list
- 1 cup (100 g) confectioner's sugar (with a little vanilla) shopping list
- A few drops of vanilla extract shopping list
- 2 tablespoons powdered unsweetened cocoa shopping list
- More cocoa powder for dusting shopping list
How to make it
- ...At least the kind from the ground. However, almost every pastry shop you visit in Alba, or the other towns of the Langhe, will have bags of chocolate truffles out for sale. Not quite the same thing as the magnificent tuber, but very good nonetheless.
- Once you have the ingredients assembled, the steps involved for the two kinds are the same:
- Melt the chocolate in a double boiler, add the other ingredients except the powder for dusting, and mix well. Remove the mixture from the stove and pull away blebs with your fingers, shaping them into roughly finger-sized sausages. Cut the sausages into 3/4-inch lengths, pressing them lightly between your fingertips to make them irregular in shape.
- Roll them in the dipping mix and put them in a cool place to set. They'll be ready in a couple of hours.
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