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Classic St.Remy XO Brandy Truffle
Ingredients
- 120g UHT Whipping Cream 30.5% fat (SCM280P)
- 30g Glucose Syrup (SCA119)
- 24g Invert Sugar (SCA107)
- 20g St. Remy XO Brandy 60% (SCL122P)
- 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
Method
Keep it simple with these classic fine brandy and dark chocolate truffles. Quick and easy to make, thanks to the ready-made chocolate truffle shells, and so rich and moreish. You'll wish you'd whipped up a second batch just to nibble on!
How to Make Classic St.Remy XO Brandy Truffles:
63 chocolates in 30 minutes
- Warm together the cream, glucose and sugar to 40°C and blend, using a hand blender
- Warm the Veliche Okapi dark chocolate in the microwave to 35°C, then add to above mixture and blend
- Add the St.Remy XO brandy concentrate and blend
- Pipe into the truffle shells ensuring mass at 28-32°C, leaving enough space to close
- Close shells with Callebaut 811 dark chocolate and allow to set
- Lightly coat spheres in remaining dark 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 (e.g. 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.
Enjoyed this recipe? You can make it your own by switching in any alcohol concentrate you prefer, and your favourite dark chocolate, for the ganache.
Approximate costs
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Kerry Foods
KerryMaid Whipping Cream Alternative
Minimum fat content 30.5%
SCM280P
A long-life alternative to fresh cream, the KerryMaid whipping cream is perfect for making ganache. It has a smooth, bal...
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Glucose Syrup
Confectionery Glucose Syrup
with 38 Dextrose Equivalent
SCA119
Generally used in addition to sugar, glucose prevents the recrystallization of sugar and improves the stability of the p...
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Invert Sugar and Invertin
Invert Sugar Paste
SCA107
Used to hold in moisture (it is hydroscopic and draws in moisture from the surrounding environment) and causes substance...
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CCW
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Weight 2.7g, Diameter 25.5mm, Height 22mm
SCS400
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Callebaut Best Selling Core Grades
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Creative Colour Powder
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25g; Non Azo
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Gives a strong scarlet shimmer when brushed into moulds or sprinkled onto wet chocolate. Can also be combined with neutr...
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Veliche
Veliche Origin Dark Chocolate; Okapi
Congo 65% Cocoa Solids
SCC4374
A truly unique Single Origin chocolate from the Democratic Republic of the Congo, Okapi 65 is a fabulously versatile 65%...
In-stock: 7
Cacao Barry
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Red/Brown; Fat 20-22%
SCC1464
Caramel and malt... At the forefront of this cacao powder, a malty biscuit-like flavour sits comfortably alongsid...
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Brandy and Cognac
St.Remy XO Brandy 60% vol Concentrated Alcohol
(Duty paid of £4.31 per litre) PET Bottle
SCL122P
The number one French brandy in the world, St. Rémy is distilled and blended in the tiny village of Macheoul near...
In-stock: 13
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