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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KerryMaid Whipping Cream Alternative
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SCM280P
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Glucose Syrup
Confectionery Glucose Syrup
with 38 Dextrose Equivalent
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CCW
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Congo 65% Cocoa Solids
SCC4374
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Brandy and Cognac
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