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The Spanish truffle, prepared with dark chocolate, condensed milk, rum (or any preferred liqueur), and chocolate sprinkles. [7] The typical European truffle, made with syrup and a base of cocoa powder, milk powder, fats, and other such ingredients to create an oil-in-water type of emulsion. [8]
Add the chocolate and remove the saucepan from the heat. Whisk the mixture until the chocolate is completely melted. Stir in the butter until the ganache is smooth. Put the ganache in a bowl and cover with plastic wrap, making contact with the entire surface of the ganache. Refrigerate overnight. To form the truffles, use a melon baller.
Roll finished truffles in unsweetened cocoa powder, chopped hazelnuts or coconut shavings. Recipe courtesy of City's Best and chef Sarah Magoon, of Steak954 at the W Fort Lauderdale Related articles
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Campbell’s 2023 “State of the Sides” Report surveyed 5,000 Americans, finding that a solid majority prefer Thanksgiving sides to the entree, listing stuffing, mashed potatoes, sweet potatoes ...
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