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September 14, 2012
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Simple Chocolate Truffle Tutorial by claremanson Simple Chocolate Truffle Tutorial by claremanson
These truffles are lots of fun to make and to eat! Enjoy!

Some countries it would seem do not have double cream (called heavy cream in the USA) i am unfamiliar with what alternatives there maybe to your country in particular, this Wiki article on cream might be of some use to you in working out what your closest alternative maybe en.wikipedia.org/wiki/Cream



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:iconastralkiwi:
AstralKiwi Featured By Owner Mar 14, 2013  Hobbyist Traditional Artist
I tried this recipe since it seemed so simple and I had leftover cream, and I'm happy with my first try! I used an extra 50ml of cream and it did make them very squishy and melty to work with, but it made over 25 truffles and they're fine if eaten from the fridge. I used a bit of peppermint flavouring and coated them in blue sugar. I also tried coating some in dried cranberries, yum! You can see my results here: [link]

Thanks for the recipe! =)
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:icondanielle6518:
Danielle6518 Featured By Owner Jan 26, 2013  Hobbyist Photographer
Since Valentine's day is coming up I was thinking about making chocolate truffles for my significant other. This tutorial is perfect and I can't wait to try it out, and hopefully not fail.
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:iconchelle7995:
Chelle7995 Featured By Owner Jan 23, 2014
I was going to do that too!
PS: your dango looking avatar is amazing and adorable. :la:
Happy early valentines to all.
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:iconclaremanson:
claremanson Featured By Owner Jan 27, 2013  Hobbyist Artisan Crafter
enjoy :)
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:iconrandom-star:
Random-Star Featured By Owner Jan 25, 2013  Hobbyist General Artist
I am totally going to use this as often as I can! :D
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:iconclaremanson:
claremanson Featured By Owner Jan 25, 2013  Hobbyist Artisan Crafter
enjoy :)
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:iconchaoticpeace1:
chaoticpeace1 Featured By Owner Dec 3, 2012
i've made these twice now and both times they've come out really soft. Is there something I'm doing wrong?
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:iconclaremanson:
claremanson Featured By Owner Dec 3, 2012  Hobbyist Artisan Crafter
less cream will do it, try 65-75g instead. Think of it like chocolate, once you melt it and it hardens again it goes back to being solid so the more cream you add the softer it will be after it re sets.
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:iconchaoticpeace1:
chaoticpeace1 Featured By Owner Dec 3, 2012
do you know the proper conversions to american measurements? i used about 2/3 a cup of cream in this last batch, which is about right for my ratio to just use a full 340 g bag of chips.
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:iconclaremanson:
claremanson Featured By Owner Dec 3, 2012  Hobbyist Artisan Crafter
no i don't sorry, in cups i would say 1/2 or even 1/3 if it is really, really soft!
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