{"id":756,"date":"2013-05-25T08:52:21","date_gmt":"2013-05-25T06:52:21","guid":{"rendered":"http:\/\/rosezkitchen.com\/blog\/?p=756"},"modified":"2020-04-04T11:43:22","modified_gmt":"2020-04-04T09:43:22","slug":"%d7%98%d7%a8%d7%90%d7%a4%d7%9c%d7%a1-%d7%92%d7%a0%d7%90%d7%a9-%d7%a9%d7%95%d7%a7%d7%95%d7%9c%d7%93-%d7%9e%d7%95%d7%a7%d7%a6%d7%a3","status":"publish","type":"post","link":"https:\/\/rosezkitchen.com\/blog\/?p=756&lang=en","title":{"rendered":"Whisked G\u00e2nache Chocolate Truffles"},"content":{"rendered":"

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Ingredients<\/h3>\n

\u00bd cup heavy cream (for a vegan version, use coconut cream)
\n280 gr. semi-sweet chocolate (I use 64% Belgian chocolate)
\n15 gr. butter (for a vegan version, use cold-pressed coconut oil)
\n2-3 tbsp favorite liqueur (e.g., Irish Cream, Brandy or Triple-Sec) or culinary-paste (e.g, raspberry or pistachio)<\/p>\n

Preparation<\/h3>\n

In a small saucepan, bring cream to a boil.
\nRemove from heat and add chocolate.
\nWait 1 minute and mix until chocolate is completely melted.
\nAdd butter and mix to fully incorporate.<\/p>\n

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Pour into a bowl and cover with plastic wrap, so that it is touching the entire surface of the chocolate mixture.
\nRefrigerate for an hour.
\nPut the now-solid chocolate mixture in your stand-mixer bowl using the K-beater.
\nWhisk the mixture for about 2 minutes, then add the liqueur or paste, and whisk until fully incorporated.
\nRefrigerate for \u00bd an hour.
\nForm balls (I use a spring-release ice cream scoop).<\/p>\n

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Optional: <\/b>you can roll each ball in caster sugar, cocoa powder or chopped nuts.
\nKeep refrigerated in a lidded box, or covered with plastic wrap.<\/p>\n

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