Chocolate & Dessert Recipes
Island Angel Chocolates

 

Dark Chocolate Dessert Truffle
Dark Chocolate Couverture (64%)	16 oz
Heavy Whip Cream (38% butterfat)	10 oz
Inverted Sugar	5 oz
Processing method:
• Boil heavy whipped cream and inverted sugar
• Pour over dark chocolate
• Allow to sit for 30 seconds
• Emulsify with stick blender or by hand
• Allow to sit overnight
• Scoop with small cookie scoop
• Release on parchment paper
• Dip in chocolate that is not tempered
• Allow to dry
• Dip a 2nd time in tempered chocolate
• Allow chocolate to set
• Decorate with dark chocolate lines of tempered chocolate
Notes: Recipe will react differently depending on what type of dark chocolate couverture is used. This recipe is formulated using 64% cocoa mass couverture. Adding inverted sugar will create a smoother truffle with a better mouthfeel. Several types of inverted sugar can be used to create different results. Different types of inverted sugar are corn syrup, honey, maple syrup, liquidose, sucralose, etc. Inverted sugar may be deleted altogether if desired.
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