Classic Remy Martin ® Truffle

Ingredients

120g UHT Whipping Cream 30.5% far (SCM280P)
30g Glucose Syrup (SCA119)
24g Invert Sugar (SCA107)
20g Remy Martin® Fine Champagne Cognac 50% (SCL114A)
1 Tray of 63 Dark Truffles (SCS400)
Dark Chocolate (for closing & rolling) approx. 200g (SCC501)
Cocoa Powder for rolling (finishing) approx. 100g (SCC464)
SCR464, Creative Powder Scarlet for decorating
150g Veliche Origin Dark Chocolate; Okapi

63 chocolates in 30 minutes

Warm together the cream, glucose, sugar and cocoa mass to 40°C and blend, using a hand blender. The cream is UHT so does not need boiling.
Warm the chocolate in the microwave to 35°C, then add to above mixture and blend
Add the Remy Martin® concentrate and blend
Pipe into the truffle shells ensuring mass at 28-32°C leaving enough space to close
Close shells with chocolate and allow to set
Lightly coat spheres in chocolate by hand then drop into cocoa powder, allow to become semi-dry and roll.
Alternatively, allow to dry on PVC sheets and roll in coloured powder in a bowl (eg SCR464, Creative Powder Scarlet).

TIPS. After piping, leave at least 4 hours in cool store before closing to allow the ganache to form a crust. If using alcohol at 40% or weaker, just add extra to taste. Add spice to cocoa powder for added flavour if required.

Approximate costs

£15.31

63 truffles - 906g approx

£0.24

per Truffle

Please note: All costs are based on current Keylink List prices and up-to-date supermarket prices for non-Keylink products. These are given in good faith. These recipe costs could be lower if you benefit from Keylink discounts.

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