Sentences with phrase «truffle mixture»

Using 1 tablespoon of truffle mixture per truffle, gently roll into a ball between the palms of your hands, then roll in any coating of choice.

Roll chilled truffle mixture into 12 heaping tablespoon - sized balls, and place back in the freezer for 10 more minutes.

The chocolate cream mixture goes into the refrigerator, and the chocolate truffle mixture goes into the freezer.

Using a small melon baller or ice cream scoop, portion truffle mixture and mold with your hands into 1 - inch balls.

Ginger truffles Mix the finely chopped ginger into the second batch of truffle mixture using a fork, then proceed as above, taking small pieces, rolling or not (as you wish), and dusting with cocoa powder before transferring each one to a paper case.

Scoop one to one - and - a-half teaspoons of truffle mixture and roll into a ball.

, and they're filled with a rich, fluffy chocolate truffle mixture.

If you want to add a dash of flavouring to the truffle mixture, then any extract or booze would be perfect — my personal favourite is frangelico.

I usually just roll them into a ball shape, but to make them even easier, pour the truffle mixture into a pan lined with smooth parchment or plastic wrap.

Brush your candy mold with melted tempered chocolate, allow to set, pour in partially cooled truffle mixture (or scoop up firm truffle mixture and stuff shape).

Take the truffle mixture that you made the day before out of the freezer.

I always make the chocolate cream mixture and the truffle mixture the day before.

Scoop a teaspoonful of the truffle mixture and roll it into a small ball in your hands.

The part that made this particularly easy was the provision of chocolate shells to pipe the truffle mixture into.

The next day, simply sift the cocoa powder on to a flat plate, and have the paper cases arranged and ready, then take a heaped half teaspoon of the truffle mixture and either dust each one straightaway all over, which gives the truffle a rough rock - like appearance, or dust your hands in cocoa and roll each piece into a ball and then roll it into the cocoa powder if you like a smoother look.

Some people prefer to put their truffle mixture in the refrigerator and then scoop it like frozen ice cream, but I like to have my truffle mixture more the texture of soft - serve - I think it makes for prettier truffles in the end.

Place the finished truffle onto a baking sheet and repeat the process with the rest of truffle mixture.

I also like adding shredded coconut and candied orange peel into the truffles mixture; it makes them so rich and flavorful.

Chef Jody Williams serves this truffle mixture family - style at holiday parties, with spoons, so guests can scrape off shavings of ganache and toss them through cocoa powder or sandwich between wedges of clementine.

I added almond flour to help the consistency, and to make the truffle mixture less sticky and easier to work with.

Once the truffle mixture has set, use a spoon to scoop out about a teaspoon for each truffle.

I ate a lot of the truffle mixture as a kid though so keep an eye on that, hah.

Toasted almond truffles Sprinkle the very finely chopped toasted almond flakes on a flat plate, take half a teaspoonful of the third batch of truffle mixture and roll it round in the nuts, pressing them to form an outer coating.

Plain Truffles For these, you simply sift 1 level dessertspoon of cocoa powder on to a flat plate, then take heaped half teaspoons of the first batch of truffle mixture and either dust each one straight away all over, which gives the truffle a rough, rock - like appearance, or dust your hands in cocoa and roll each piece into a ball and then roll it in the cocoa powder if you like a smoother look.

Scoop about 1 tablespoon of the truffle mixture at a time, rolling it into a ball between the palms of your hands.

Scoop one to one - and - a-half teaspoons of truffle mixture and roll into a ball.

Using approx 2 TBSP of the mixture at a time roll the truffle mixture between your hands until you have a nice small ball formed.

With a spoon, scoop 12 even portions from the truffle mixture and set on a plate that can go into the freezer.

Blend until combined and the truffle mixture has formed a doughy like texture.

Divide the truffle mixture between the shot glasses or bowls, then place a chilled strawberry, with the white chocolate side pointing up, on top of the truffle mixture.