Chocolate Truffle | How to make Chocolate Truffle

By Studio de chocolato  |  27th Sep 2016  |  
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  • Chocolate Truffle, How to make Chocolate Truffle
Chocolate Truffleby Studio de chocolato
  • Prep Time

    60

    mins
  • Cook Time

    4

    Hours
  • Serves

    10

    People

52

0





About Chocolate Truffle Recipe

Deep chocolate truffle cake decorated with chocolate whipped cream

Chocolate Truffle is a delicious dish which is liked by people of all age groups. Chocolate Truffle by Studio de chocolato has a step by step process of how to make the dish. This makes it very easy to understand for even beginners. This recipe can serve 10 people. You can find Chocolate Truffle at many restaurants and you can also prepare this at home. This authentic and mouthwatering Chocolate Truffle takes 60 minutes for the preparation and 240 minutes for cooking. When you want to prepare something delicious for a party or special occasion then Chocolate Truffle is a good option for you. The flavour of Chocolate Truffle is tempting and you will enjoy each bite of this. Try this Chocolate Truffle on weekends and impress your family and friends. You can comment and rate the Chocolate Truffle recipe on the page below.

Chocolate Truffle

Ingredients to make Chocolate Truffle

  • 400 gm flour
  • 100 gm cocoa powder unsweetened
  • 350 gm sugar
  • 200 ml oil
  • 4 tbsp curd
  • 1 tsp baking powder
  • 1 tsp cake gel
  • 2 tsp white vinegar
  • For Crumb coating:
  • 200 gm dark chocolate
  • 200 gm fresh cream
  • For designing:
  • 350 gm whipped cream
  • 3 tbsp cocoa powder unsweetened
  • 3 tbsp vanilla essence

How to make Chocolate Truffle

  1. For base: Mix sugar, curd and cake gel, till sugar completely dissolves.
  2. Sift together flour, cocoa powder, baking powder and baking soda.
  3. Add half of the butter milk and oil into the curd mix. Slowly add flour and remaining butter milk to get the correct consistency.
  4. Add vinegar and mix for 1 more minute. Preheat oven at 180 degree. Transfer the batter into greased and lined cake tin.
  5. Bake for 20 minutes, check with a toothpick and allow it to cool for 30 minutes.
  6. Slice horizontally and remove the upper crust.
  7. For crumb coating: Boil fresh cream and add dark chocolate, mix well and let it cool.
  8. Sprinkle water on cake layers and spread chocolate sauce evenly. Place one layer on another. Cover the entire cake with chocolate sauce. Refrigerator your cake for at least 2 hours.
  9. For designing: Mix cream, cocoa powder and vanilla essence. Whisk for approximately 35 minutes, until the cream reaches the soft peak stage.
  10. Prepare piping bag with 1M tip. Fill the bag with a small quality of whipped cream.
  11. Start from the center, keeping your hand straight at a 90 degree angle move in a circular pattern to make a rosette. Cover your entire cake with rosette. To fill the gap make stars with the same 1M tip.

My Tip:

If whipped cream looses its texture keep it in the freezer for 10 - 15 minutes, and whisk again.

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