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Tiramisu Truffles Recipe
Almost everyone loves Tiramisu so this easy to prepare Truffle recipe is a hit both from simplicity to prepare through to a flavour that will most definitely delight! As with all chocolate desserts like brownies, the quality of the ingredients is everything.
Always use the best chocolate you can – here at Dello Mano we always use Belgian Chocolate. We made the decision to use Belgian Chocolate in our luxury brownies after travelling the world to sample and select the best chocolate. A trip to Belgium and into Bruges left us with no doubt that the Dello Mano Luxury Brownie would be created from Belgian Chocolate. I understand though, it’s not always available so use the best that you can. The quality of this and any dessert is very much influenced by using great chocolate, real Espresso and quality Australian butter. We use always use Di Bella Espresso direct from the espresso machine to create these lovelies!
These Belgian Chocolate truffles are a great dessert for casual entertainment as they can be prepared well in advance. The flavour combination is delicious and will really impress your guests or chocolate gift recipient.
I know if pushed we go for brownies here at Dello Mano however occasionally we, just like you probably look for a different chocolate gift or chocoalte treat. There’s always something very luxurious about a chocolate truffle.
Tiramisu Truffles
Take small amounts of the mixture and roll them quickly between your hands to create a ball shape
Place each truffle in the cocoa and roll until it is fully covered
Repeat with each truffle until all of the mixture has been used
Enjoy eating this easy and yummy treat!
Ingredients:
- 1 cup crumbled cake or biscuit
- 2 tbsp espresso liquid ( we use direct from the Esprsso Machine in the Dello Mano Cafe)
- 25g Australian butter
- 1 cup dark Belgian chocolate – cut to small pieces
- 1/2 cup mascarpone
- Belgian Cocoa Powder to cover approximately 80 g
Yields:
12 large Tiramisu Truffles or around 24 small truffles
Methods:
- Pour espress over the crumbled cake or biscuit in a small bowl and pour over the espress. Leave to soak.
- Melt butter over a medium heat and when molten add the mascarpone. Continue to gently heat, stirring regularly, until the mascarpone melts and is fully combined with the butter. The overall mixture will be creamy and almost velvety. Remove from heat and let cool for about 5 minutes.
- Now place the chocolate on a double boiler or you can very carefully microwave the chocolate to melt. Note if you use a microwave you need to be very careful as the chocolate heats from within and can easily burn without you noticing. If you use a double boiler then be very careful not to let any water into the chocolate – water and chocolate do not mix. :). Once melted allow to cool slightly.
- Mix the butter/marscapone and chocolate together and make sure the mix is even. Carefully add the biscuit or cake and mix gently and evenly so when set your mix will have some of the delicious coffee flavour through each truffle.
- Refrigerate the truffle mixture for around two hours, or until it is firm enough to be scooped with a spoon or an ice cream scoop.
- Scoop small amounts and then finalise shape by rolling in your hands. Roll each ball on cocoa powder until it is evenly covers.
- Repeat with each truffle until completed.
- Store in the refrigerator until time to enjoy!
This is a wonderful chocolate gift or sit back with a glass of dessert wine, coffee or even a Belgian Beer and enjoy this delicious treat.
If you’re out of time and have a chocolate truffle emergency you can always take the easy option and buy chocolate truffle as a chocolate gift online at our Dello Mano store. Dello Mano crafts handmade strawberry, peppermint and classic Belgian Chocolate truffles regularly and makes special flavours from time to time.
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How to Make Truffles Like a Pro
Dello Mano Belgian Chocolate Truffles
So you love truffles? Here at Dello Mano, we do too! Next to brownies, our truffles are all-time best-sellers. Well, everyone loves truffles. These wonderful and luxurious rounded chocolate-coated chocolate treats are really addictive, and are often given as gifts.
What are truffles?
Truffles are very rich and luscious chocolate balls made from ac chocolate ganache. They’re are often rolled in cocoa powder, and are named after a precious and very expensive truffle fungus because of their physical resemblance. Now, there are many versions of chocolate truffles, and aside from the traditional cocoa powder, they are also rolled in confectioner’s sugar or finely chopped nuts, and even spices like paprika.
Dello Mano’s hand rolled velvety dark chocolate truffles come in Classic Belgian Chocolate, Madison Mint and Strawberry flavours.
Of course, you can always order from our online store to experience handmade chocolate truffle at its best, but it is also enjoyable to make your own sometimes.
And in this article, we’ll make that part easier for you.
Making Truffles like a Pro
Making supremely rich truffles from scratch can be really fun. You can even make variations to a traditional recipe. But first, you’ve got to know how they are made. Basically, truffles are made from chocolate ganache. You will find several ganache recipes online and the main ingredients are too few to forget: heavy cream, chocolate and a bit of butter. Since there are only three, it is important that you choose quality ingredients, especially when it comes to chocolates. Here at Dello Mano, we only use the finest quality Belgian chocolate not just in truffles and brownies but in our cakes and other chocolate gifts as well. Dark chocolate is a popular choice for truffles because it offers an intense and really addictive chocolate flavour.
Once the ganache has cooled and has a pudding-like consistency, it is now ready to be moulded into small yummy balls. Do you think the work is done? Well, actually, you’re just starting. Below are some great tips to make homemade truffles that really stand out.
Dello Mano Truffles
- Finely chop the chocolate. You want to take time chopping the chocolate. This would ensure that it melts evenly and completely in the cream. Also, make sure that your butter is in room temperature, so again, it melts properly and evenly in the mixture.
- Take off the whisk. When making the ganache, do not use a whisk. Stir the milk and chocolate mixture using a rubber spatula. Whisking causes more air to incorporate into the mixture, which would result to crumbly, instead of smooth truffles.
- Work quickly. Work quickly with the ganache when shaping or dipping them. When your ganache gets a little warmer, it may lose it shape. If rolling in crushed nuts, cocoa powder, or chocolate sprinkles, do it immediately after dipping the truffle in the melted chocolate. This allows the coating to stick firmly to the truffle. You can try other coatings like desiccated coconut, coloured sugar crystal, chopped dried fruit, and many more.
- Let them sit. Leave your truffles to set after you dipped them into the melted chocolate and rolled in the coating. Place parchment paper in your tray to keep the truffles from sticking.
- Keep it airtight. Place your truffles in an airtight container, and store in the fridge. You can keep them for up to two weeks.
Truffles are really irresistible, especially if they are homemade. So the next time you make your own, do not forget these tips. You will absolutely love the result!
The Ultimate Brownie Cheat Sheet
Dello Mano Luxury Brownies
Use this ultimate brownie cheat sheet we’ve developed over our nine years of baking brownies to help you make the best brownies possible every time.
If you’re after satisfaction (not just fulfilling your brownie craving), homemade brownies are the gold standard. Nothing taste better than a batch of freshly made brownies made from scratch, using quality ingredients, and cut into perfection (plus the extra crumbs that are to die for!) Like these:
But when it comes to brownies, we don’t mess around. It isn’t enough that you’ve got the perfect recipe. The process is much more important. You could be doing a few little mistakes that are actually sabotaging the ‘could-have-been’ perfect brownies.
If you’ve tried many times and still trying to make the best brownies at home, you’ve come to the right place. Being the leading provider of premium luxury brownies in Australia, Dello Mano has a few secrets to share with you. After reading this post, you are sure to make your own perfect brownies at home!
We call this the ‘ultimate cheat sheet’ on brownies. Ready? Let’s get started.
Know what you want in a brownie.
You can’t just start baking right away. Remember that brownies come in different variations and to achieve the specific type and texture of brownie that you desire, there are going to be some tweaks in the recipe. So decide now. Do you want your brownies to be thick and fudgy? Do you want it cakelike? Or do you want it chewy? What about blondies? Fudgy brownies require less flour and no leavening like baking powder. On the other hand, cakelike brownies have more flour and leavening agent to produce a lighter and softer texture. Meanwhile, chewy brownies call for more eggs, a combination of chocolates, plus some cocoa powder.
Peanut Butter Truffles
Hand Made Peanut Butter Truffle Collection
We launched our Peanut Butter Luxury Brownies back in 2010 so we know just how tempting peanut butter and chocolate are for many of us. Given the huge popularity of Peanut butter so we thought we’d build on the Peanut Butter heaven concept by making this delicious and really simple recipe Peanut Butter Truffles we found scouring the internet.
Peanut Butter Truffles
Ingredients
-
1 + 1/2 cups caster sugar
- 1/2 cup brown sugar
-
1 can evaporated milk
-
1/2 cup butter
-
2 cups tiny marshmallows
-
3/4 cup creamy peanut butter
-
1/2 teaspoon vanilla
-
350g dark or dark chopped
-
2 teaspoons butter
-
Finely chopped peanuts
Directions
- Butter the side of a medium heavy saucepan. In the saucepan, combine sugar, evaporated milk, and butter. Cook and stir over medium-high heat until mixture is boiling. Reduce heat to medium; continue boiling at a moderate, steady rate for 12 minutes, stirring occasionally.
-
Continue warming until all ingredients have dissolved
- Remove saucepan from heat. Stir in marshmallows, peanut butter, and vanilla. Mix until marshmallows have melted (may need to return to the heat and whip thoroughly to combine). Transfer mixture to a large bowl. Chill for 45 minutes to 1 hour or until mixture is thick and can be molded.
-
Slowly stir in the marshmallows
- Line a large baking sheet with waxed paper or parchment paper. Shape mixture into 1-inch balls; place on the prepared baking sheet. Freeze for 15 minutes.
-
Form Peanut Butter Truffles into small balls
- In a medium saucepan, combine chocolate and shortening. Cook and stir over low heat until melted. Dip balls, one at a time, into melted chocolate. Let excess chocolate drip off balls. Place on a wire rack set over waxed paper. If desired, sprinkle with peanuts. Let stand until chocolate is set. Makes about 50 truffles.
Melt butter and chocolate together to prepare Peanut Butter Truffle Coating
Layer truffles between sheets of waxed paper in an airtight container; cover.
Set up ingredients ready to roll Peanut Butter Truffles
Store in the refrigerator for up to 2 weeks.
Dip Peanut Butter Truffle balls in the chocolate mix
Summer is fast approaching and everyone seems to be firing up their bbq. This simple peanut butter treat is easy to prepare and it can be done the day or days ahead, so it’s the perfect way to really chill out and relax with family and friends.
Place the Peanut Butter Truffles on a wire rack
Peanut Butter Truffles decorated
This recipe is a slightly modified version of that which first appeared on http://www.bhg.com/recipe/candy/peanut-butter-truffles/
Cocoa Powder : Your Questions Answered.
Cocoa Powder was once the “jewel” of the cocoa bean
What is cocoa powder?
When it comes to achieving a deep, dark chocolate flavour, good quality cocoa powder can be a wonderful addition to your recipe. Cocoa powder, which is widely used for baking purposes, is made from the cocoa solids. and can be used in everything from brownies to cakes.
Cocoa butter is usually around 50% of the cocoa bean and the remainder is Cocoa Solids or Cocoa powder. Chocolate production requires the addition of extra Cocoa butter to the natural occurring combination of Cocoa butter and Cocoa solids and hence there is a natural by- product of the chocolate industry, known as Cocoa Powder. An interesting Fun Fact is that the Cocoa Powder was once the jewel of the Cocoa Bean and the Butter almost considered scrap. Today of course it is very different and the prize of the cocoa bean is the cocoa butter.
How is Cocoa Powder made?
To produce the cocoa powder, cocoa nibs are ground to a paste. The thick paste is heavily pressed and the cocoa butter is removed. Once the cocoa butter is removed, the remaining cocoa solids are then processed by milling to produce fine unsweetened cocoa powder. Cocoa powder is usually around 20% fat.
Belgian cocoa powder is internationally known, and has been manufactured since the 17th century.
Cocoa powder is a natural source of an antioxidant called Flavonoids. These antioxidants are also naturally occurring in many fruits and vegetables and are thought to have very strong links to many health advantages. Flavonoids may offer several health benefits including the possibility of reducing blood pressure, anti-inflammatory and insulin resistance.
Natural or Dutch Cocoa Powder – what is the difference?
There are two types of cocoa powder – natural and Dutch. Natural cocoa powder is made from roasted cocoa beans that then go through a series of processes that eventually result in dry cocoa solids or cocoa powder. Dutch cocoa powder is made from beans that have been washed by a potassium solution that neutralises the acidity of the bean.
Natural cocoa powder has a lighter colour and tastes very bitter. Its intense chocolate flavour makes it a great choice for brownies, some chocolate cakes, and cookies. Natural cocoa powder is acidic, which when combined with baking soda, creates a leavening action that helps the batter rise as it bakes.
Dutch processed cocoa powder, also called alkalised unsweetened cocoa powder, is treated with an alkali for the purpose of neutralising its acids. This type of cocoa powder has reddish-brown colour and easily dissolves in liquids. The addition of alkali gives the chocolate a milder flavour. And because Dutch processed is neutralised, recipes that call for this type of cocoa powder normally requires baking powder for leavening, not baking soda.
Intensely dutched cocoa powder is known as Black Cocoa due to its intense black colouring.
How to use Cocoa Powder?
So you can see, it’s wise in baking things like brownies to be sure that you know whether your cocoa powder is Natural or Dutch, as the other ingredient combinations like baking powder and baking soda can be impacted. Take a quick look at your ingredient list on the pack of your Cocoa Powder. If there are signs of ingredients like potassium bicarbonate or potassium bromate then it is likely that your cocoa powder has been through a “dutch” process. If that is the case, then be sure to modify your recipe accordingly.
Just on the point of Dutch Cocoa. An interesting point to note is that a side effect of the Dutch process is that the natural antioxidant flavonoids mentioned earlier are significantly reduced.
We use Belgian Cocoa Powder to roll our Dello Mano Truffles and find that the balanced flavour profile and gorgeous deep red brown colour is a lovely finish to the product.
Dello Mano hand crafted Belgian Chocolate Truffles are finished with Belgian Cocoa Powder
Store cocoa powder in dry, dark pantry. It is best not stored in the refrigerator as it will pick up moisture and negatively impact your baking. Cocoa powder has a very long shelf life if kept dry and sealed with most manufacturers suggesting around 2 years.
It is important to note that sweetened cocoa powder or chocolate drinks contain other ingredients like sugar and should not be substituted for cocoa powder as it will most likely end in tears in the kitchen. 🙂
If you’re making a low fat dessert or brownie then cocoa powder is best used as it is lower in fat.
Which is the best cocoa powder to use in brownies you ask? – We say use chocolate. But for things like chocolate truffles then cocoa powder is the perfect decadent finish.
If you have a special recipe you’d like to share or tips on cocoa powder then please drop us a line in the comment section below.
Happy Baking.
Paris Est Amour: 3 Cafes We Loved
LES DEUX MAGOTS
Cafe Deux Magot – Paris
The name originally belonged to a fabric and novelty shop at nearby 23 Rue de Buci. The shop sold silk lingerie and took its name from a popular play of the moment (1800s) entitled Les Deux Magots de la Chine. Its two statues represent Chinese “mandarins,” or “magicians” (and “alchemists,” depending upon one’s philosophical point of view), who gaze serenely over the room. These two oriental gentlemen are the source of the name for one of the great cultural landmark cafes of Saint-Germain des Pres. “Magot” literally means, “stocky figurine from the Far East.”[3] In 1873 the business transferred to its current location in the Place Saint-Germain-des-Prés. In 1884 the business changed to a café and liquoriste, keeping the name.
Auguste Boulay bought the business in 1914, when it was on the brink of bankruptcy, for 400,000 francs (anciens). The present manager, Catherine Mathivat, is his great-great-granddaughter.
It was frequented by famed artists such as Elsa Triolet, Louis Aragon, Hemingway and Andre Breton.
Les Deux Magots is one of Paris’ most famous (and most touristy) cafés, but it’s a fun scene to sit and have a coffee out front if the weather’s good. Located in the formerly artsy and now trendy and espensive Saint-Germain-des-Prés area, Les Deux Magots is mostly famous for its prestigious clientele over the years, including Ernest Hemingway, Jean-Paul Sartre, Pablo Picasso, Albert Camus; the list goes on and on It’s a great feeling to sit enjoying a coffee and think about the brilliant folks who used to used to do the same thing in the same place.
6, place Saint-Germain-Des-Prés, 75006 Paris
AU PETIT FER A CHEVAL
Cafe Au Petit fer a Cheval
A Marais institution, the Little Horseshoe is a pocket-size cafe-bar with an original horseshoe-shaped zinc bar from 1903. The place overflows with regulars from dawn to dark. Great apéro spot and great WC – stainless-steel toilet stalls straight out of a Flash Gordon film (actually inspired by the interior of the Nautilus submarine in Jules Verne’s 20,000 Leagues under the Sea ).
30 rue Vieille du Temple4e
Au Petit Fer A Cheval means “little horseshoe” in French. The inside bar is shaped like a horseshoe. The place is petit. I passed it a few times without even realizing it. But this is one of the reasons why it has so much character. If you can find a seat at the bar you can eat or drink. They serve a reasonably priced menu and serve coffee and wine. There is seating outside but its limited. If you get the chance there is also a few tables to sit and dine behind the bar. If you are walking through the Marais I highly recommend it.
The name of Au Petit Fer Cheval is very appropriate. It is small, very small. The tiny entrance, bordered by few tiny pavement tables, leads into a very tight bar area, bringing people and waiters together and forcing conversation.
Interior Au Petit fer a Cheval
Past the bar is a dining area where the tables are so close that you will hear your neighbour breathing and possibly what they are thinking. You can have lunch and dinner throughout the day from Noon to 1.00 am.
We arrived about 2.00pm and managed to get a table. It seemed impolite in such a tight crowd to take photos of our meals. We chose the blackboard specials of veal (€12) and fish (€18) and a small carafe of wine (€12). All meals are served from a small servery that also doubles as the door to the kitchen.
Tarte Tatin at Au Petit fer a Cheval
The chef, Pierre Beco, is also known for his duck confit and Aubrac beef sirloin served with fried potatoes and green vegetables. Tarte Tatin with fresh cream is also a speciality of the house.
The service was prompt, professional and friendly. All in all, a lovely atmosphere, good food and classic Parisian vibe. Be sure to check out the stainless-steel toilets inspired by the interior of the Nautilus submarine in Jules Verne’s 20,000 Leagues under the Sea.
If you’re looking for authenticity, you won’t get much closer to Paris than Au Petit Fer à Cheval. If you can get a seat outside, you’ll have a prime view as Marais is all about people-watching.
Open for over a century, the early horseshoe was bought in 1990 by Xavier Denamur. With its latest dining room hidden counter-shaped horseshoe and its terrace overlooking the comings and goings of one of the most exclusive streets of the capital, this tiny bistro has quickly acquired an excellent reputation. The simple and authentic cuisine of chef Pierre Beco, the particularly warm friendliness of the place and all stainless steel toilets participated in the sit lasting notoriety of the former Café Bar Brazil.
Au Petit Fer à Cheval
30 Rue Vieille du Temple 75004 Paris
+33 1 42 72 47 47
Hours: 9.00am to 2.00am (every day); kitchen open from Noon to 1.15am.
Metro: Saint Paul, Hotel de Ville, Pont Marie. Bus: 69, 96, 76, 67
AU ROCHER DE CANCALE
This cafe in the busy market street of Rue Montorgueil seems to be busy from morning to dark. Its rich history and sheer location in one of the most interesting streets in Paris makes the wait for a table worthwhile. A crowded street, loud voices of the fruit vendors, tourists and well heeled Parisians fill this space with an amazing almost palpable energy.
Sitting watching the many different folk pass by, there is a real sense of history. The cafe was a favourite of Novelist Honoré de Balzac and again it is such a luxury to feel like you are sitting where these now famous people once also sipped coffee. Open since the mid 19th Century, if you can take a moment to enjoy the ambiance of this cafe will be most grateful.
78 Rue Montorgueil, 75002 Paris, France
+33142335029
Got a favourite cafe in Paris?