Truffles Trio

According to legend, the chocolate truffle was created in the kitchen of French culinary giant Auguste Escoffier during the 1920s. One day, as his stagiaire (apprentice) attempted to make pastry cream, he accidentally poured hot cream into a bowl of chocolate chunks rather than the bowl of sugared egg he should have aimed for. As the chocolate and cream mixture hardened, he found he could work the chocolate paste with his hands to form a bumpy, lopsided ball. After rolling the new creation in cocoa powder, he was struck by their resemblance to the luxurious truffles from the French Périgord region and the Piedmont area of Italy.

Made out of lush chocolate, assorted fillings and an occasional outer coating, the bite-sized treat known as the truffle has a long and tasty history. It has become one of the most popular forms of chocolates to consume and is considered truly decadent by many, with its reputation being one of luxury and extravagance since its birth many years ago.

Essentially, truffles are a treat that can be easily recognized for their small round shapes. I am happy to share with our reader my version of truffles – although not a classic one – made of luscious condensed milk, decadent coconut flakes, crunchy toasted almonds, sweet glazed apricots and then rolled into three variations of coating — Truffles Trio as I called them!

Ingredients:

6 oz glazed apricots (1 1/2 cups)
2 cups sweet coconut flakes and 1/2 cup more for coating
2/3 cup Eagle Brand sweetened condensed milk
1/2 cup almond slivers (toasted)
powdered sugar (for coating)
chocolate powder (for coating)

 

Sources:
Recipe source: Recipe was adapted from an “Apricot Coconut Balls” recipe featured on Eagle Brand website. Retrieved on July 28, 2013
What are truffles? Retrieved on July 28, 2013 

How to make Truffles Trio:

1.Toast almond slivers in a pan on medium heat mixing constantly till they start to develop some color. It should take about 5 minutes or so. Remove toasted almond slivers from the heat, transfer to a bowl and set aside.

2. Meanwhile chop glazed apricots by pulsing in food processor until finely chopped or mincing on cutting board with sharp knife.

3. Mix toasted almond slivers, chopped apricots and 2 cups of coconut flakes in large bowl until well blended. Stir in sweetened condensed milk until evenly blended.

4. Shape truffles into 1-inch balls.

Continue making truffles till you use up all of the mix.

 

6. Once all truffles have been formed, time to roll them in three different coatings:
  1. powdered sugar
  2. coconut flakes
  3. chocolate powder

Place coating ingredients either on the cutting board or in small bowls.

7. Roll 1/3 of truffles in powdered sugar. 1/3 in chocolate powder,

and roll remaining truffles in coconut flakes.

8. Store your delicious truffles refrigerated.

You should now have about 30 truffles – few more or less depending on the their size.

dina-signature

Truffles Trio
 
Prep time
Total time
 
Truffles Trio: Sweet little candy-size balls made of coconut flakes, glazed apricots, toasted almonds with condensed milk for binding. On a side sauce made of condensed milk and melted dark chocolate.
Author:
Recipe type: Desert
Cuisine: French
Serves: 10
Ingredients
  • 6 oz glazed apricots (1½ cups)
  • 2 cups sweet coconut flakes and ½ cup more for coating
  • ⅔ cup Eagle Brand sweetened condensed milk
  • ½ cup almond slivers (toasted)
  • powdered sugar (for coating)
  • chocolate powder (for coating)
Instructions
  1. Toast almond slivers in a pan on medium heat mixing constantly till they start to develop some color. It should take about 5 minutes or so. Remove toasted almond slivers from the heat, transfer to a bowl and set aside.
  2. Meanwhile chop glazed apricots by pulsing in food processor until finely chopped or mincing on cutting board with sharp knife.
  3. Mix toasted almond slivers, chopped apricots and 2 cups of coconut flakes in large bowl until well blended. Stir in sweetened condensed milk until evenly blended.
  4. Shape truffles into 1-inch balls. Continue making truffles till you use up all of the mix.
  5. Once all truffles have been formed, time to roll them in three different coatings:
  6. powdered sugar, coconut flakes and chocolate powder. Place coating ingredients either on the cutting board or in small bowls.
  7. Roll ⅓ of truffles in powdered sugar. ⅓ in chocolate powder and roll remaining truffles in coconut flakes.
Notes
Store your delicious truffles refrigerated. You should now have about 30 truffles – few more or less depending on the their size.

Trackbacks

  1. Begins Blog says:

    Dark Chocolate Truffle Trio

    [...] blance to the luxurious truffles from the French Périgord region and the Piedmo [...]

  2. Truffle Blog says:

    Dark Chocolate Truffle Trio

    [...] hardened, he found he could work the chocolate paste with his hands to form a b [...]

Speak Your Mind

*

Rate this recipe:  

Copyright © 2013 Flavor Shades