Dark Chocolate Truffles ( Tartufi al cioccolato fondente)

Belgium chocolate is worldwide famous. Since I live in this country I've started to appreciate specially dark chocolate. Dark chocolate is, when containing a decent % of cocoa ( for me min. 70%) a very good source of antioxidants, magnesium and it is for sure a very natural antidepressant ; ) Every Christmas I prepare this "Truffles" made with Belgian dark chocolate and Italian Mascarpone cheese. A perfect mix which very well represents me and "MyItalianCuisine" from abroad! They are very easy to make, you just need to keep the chocolate-mascarpone mixture in the fridge before use, just to make it "workable". I have used grated coconut, unsweetened cocoa powder and crushed pistachio for decoration, you can use anything you like. Enjoy!

Makes about 70-80 truffles
400gr Dark Chocolate with a good % of cocoa
200gr Mascarpone cheese
160gr Powdered white sugar
2 Tbs Rum (optional)
3 Tbs Unsweetened Cocoa Powder
3 Tbs Grated dried coconut
3 Tbs Crushed unsalted pistachio nuts

Cut your chocolate bars in small pieces, place it in a mixing bowl and melt it in a microwave or over a hot-water bath. There are a few fundamental guidelines to successfully melting chocolate, you can find them here: http://candy.about.com/od/workingwithchocolate/a/meltchocolate.htm
I always use the microwave:

To melt 400gr of dark chocolate I proceed as following in my microwave: 2 times 30'' then I mix with a spatula, I repeat this process for 3 times always verifying that the mixture is not getting too warm.

After 3 times 2x30" your chocolate is well melted and shiny but not liquid!Stir well with a spatula. Let it cool.

When chocolate is cool you can add the Mascarpone and the icing sugar. Mix well. If you want, at this point you can add the Rum.

The final mixture should look like in the photo. Place the mixture in the fridge for at least 2 hours.

After 2 hours, take the mixture out of the fridge. With a teaspoon take a small amount of chocolate and form a ball the same size as a walnut.

Roll the truffles in the pistacho or coconut or Cocoa.

Place each decorated truffle in a mini cupcake paper cup.

Your Christmas dark chocolate truffles are ready, you can keep them in the fridge for a couple of days...if you manage to don't eat all... Buon Appetito!

Comments

Neapolitan "Sfogliatella Frolla" (sfogliatella frolla napoletana)

The content and pictures of this post are copyright registered & protected ©myitaliancuisine I miss Italy tremendously... so today I will propose you something very traditional from Naple: the Sfogliatella! Neapolitan most famous pastry:"Sfogliatella"comes in two styles: "riccia", with a crust of many crisp, papery layers, and "frolla", with a thicker pastry crust. The riccia's tender exterior (made with flour, water, and lard) consists of concentric squashed rings. The frolla shell (made with flour, sugar, and butter or lard) is like the best sweet piecrust. Both hold fillings of sweetened ricotta and cooked semolina flavored with vanilla, "millefiori" flavour and mixed candied fruits. I propose you the Sfogliatella frolla, much easier to make at home....but terrific as well as the Riccia! The filling is, anyway, always the same. Makes about 20 Sfogliatelle Ingredients for the pastry crust: 500gr Pastry flour 180gr...

Croissants with apricot jam filling (cornetti alla marmellata di albicocche)

These croissants briochés with apricot jam filling are perfect for the traditional Italian breakfast: Cornetto e Cappuccino ! WOOOW I feel back in Italy already! Freshly baked they are delicious and the good baking smell will go all over your house...so what are you waiting to bake your own cornetti? The basic dough is the same of the French braided brioche Ingredients: 1French brioche dough see recipe here 1 cup of apricot jam 1 beaten egg for the glaze 1 tbs of milt for the glaze few tbs of pearl sugar for decoration Instructions: With a rolling pin start to roll out your brioche dough till you get a large circle. Try the get a perfect circle like the one above. Cut the circle in 16 triangles. Make a small cut at the base of the triangle. Fill with a teaspoon of jam. Roll the croissant starting from the large base. Roll all the croissants. Place them on an oven tray with parchment paper and make them rest for one hour. In the me...

Pizza with Porcini mushrooms (Pizza ai funghi porcini)

Probably one of my favourite Pizzas. Funghi Porcini are so tasteful...we do not need any other ingredient to be added on this pizza...except mozzarella of course and if you like a taste of white trufle oil (olio al tartufo bianco). Una delizia! Enjoy! For the dough and the cooking method please see the basic pizza making instructions here For 1 round pizza Ingredients: 1 ball of pizza dough follow recipe here: how to make a great pizza at home 2 medium fresh Porcini or a small package of frozen Porcini 1 medium mozzarella Few basilic leaves 2 tbs Extra virgin olive oil half garlic clove chopped 1 teaspoon of finely cut parsley White Truffle oil (optional) Instructions: Preheat your oven 230-250C°. Pour the olive oil in a frying pan, add the chopped garlic, cook on medium heat till golden, add the Porcini, cook for few minutes, add the finely cut parsley and salt to taste. Keep aside. Place the pizza dough ball on floured worktop, roll it ...

My Italian Cuisine

Search This Blog