creamy coconut truffle

The origin of the chocolate truffle recipe is uncertain, but it is believed to have appeared in France in the 19th century. A chocolate truffle is a sweet made with melted chocolate, cream, and butter. The dough is shaped into small balls and covered with cocoa powder.

The first chocolate truffle recipe was published in a French cookbook in 1895. The recipe was simple and consisted of melted chocolate, heavy cream, and butter.

The chocolate truffle quickly became popular in France and around the world. Today, it is a traditional sweet that is served on special occasions.

There are two main versions of the origin of the chocolate truffle. One version claims that the chocolate truffle was created by accident by French chef Auguste Escoffier at the end of the 19th century. Escoffier reportedly attempted to make a chocolate mousse but ended up creating a dough that was too dense to be served as a mousse. Escoffier then decided to shape the dough into small balls and cover them with cocoa powder.

The other version claims that the chocolate truffle was created by Louis Dufour, a French chef who worked in Chambéry, France. Dufour is said to have created the chocolate truffle in 1895 after attempting to make chocolate fondant. Dufour would have molded the dough into small balls and covered them with cocoa powder.

Regardless of who created the chocolate truffle, the fact is that this sweet is one of the most popular in the world. Chocolate truffles are a versatile sweet that can be served on special occasions or simply as a delicious snack.

Here is a basic chocolate truffle recipe with cocoa:

creamy coconut truffle

Ingredients for the cocada:

200 g grated coconut flakes

1 tea cup of coconut milk

395 g of condensed milk

200 g of chocolate to make the cups

Coconut preparation method:

In a pan, mix the coconut milk, condensed milk, and grated coconut. Cook over low heat until it comes out of the pan (approximately 15 minutes). Turn off the heat and place on a plate to cool.

Chocolate tempering:

Melt the chocolate in a water bath; for semisweet chocolate, increase the temperature between 45°C and 50°C; and for milk chocolate, increase it from 40°C to 45°C. After melting, pour the chocolate into a marble; lower the temperature of the chocolate if it is semisweet between 26°C and 27°C, and then increase between 31°C and 32°; and if it is milk, lower the temperature between 24°C and 25°C, and then increase the temperature between 29°C and it is ready to use.If you don't want to cool the chocolate in the marble, you can also melt half of the desired amount of chocolate and use the other half to cool, placing finely chopped pieces in the same bowl as the melted chocolate and stirring until the chocolate melts as well.)

To decorate:

100 g of melted chocolate

30 to 50 g of grated coconut flakes

50 g blueberry chocolate chips

(I cut the slivers with a vegetable peeler.)

Assembly:

Place the equivalent of a tablespoon of melted chocolate in a silicone cupcake mold, spreading it well to form a small cup of chocolate. Refrigerate for approximately 10 minutes. Remove from the fridge and fill with the coconut. Cover with melted chocolate. Decorate to taste. And that's it!