Jump to content
Soft centred truffles
4 replies to this topic
Posted 18 December 2012 - 08:15 AM
I made a filling for coconut truffles that was meant to freeze so I could shape it into balls. This has not happened, it is still tacky and will not keep a ball shape. How do people make soft centred round truffles when they can't freeze the filling? I was thinking about a chocolate mould but how would you up end each one without the filling coming out?
The coconut filling is sooooooo good that I really want to make this recipe work.
Posted 18 December 2012 - 08:43 AM
Why can't you freeze/chill it?
I would say you have an uphill task of working with chocolate in warm weather.
I normally chill overnight and use a melon baller to shape. I lay the on a plate with cocoa/icing sugar/nuts/whatever and jiggle the plate to cover them. I minimize touching because warm hands will just melt the chocolate and create more mess.
Posted 18 December 2012 - 09:09 AM
The composition of the filling means it won't freeze. It's been in the freezer for 3 days now and is a firm as it will ever get but not firm enough to keep a ball shape.
Posted 18 December 2012 - 11:33 AM
Some of my soft truffles don't stay in a pretty ball shape. It's a rustic charm
Handle it as little as possible or add something to stiffen the mix.
Posted 18 December 2012 - 11:44 AM
You could get real fancy and make little choc cups and then pipe the coconut filling in?
1 user(s) are reading this topic
0 members, 1 guests, 0 anonymous users
Top 5 Viewed Articles