Chocolate Truffles Part 4
It has been exactly five years since I uploaded my very first video to How To Cook That. What a great journey and an enormous learning curve too! When I first started, I didn’t know anything about YouTube channels and only started uploading to the site because my original website couldn’t handle large video files.
I had no idea that this would turn out to be my full-time job. I certainly never even dreamt How To Cook That would become one of Australia’s biggest YouTube channels and one of the most-watched online baking shows in the world!! How funny! THANK YOU so much for being with me on this epic journey, I’m loving every minute of it. OK not every minute, I must admit that this week’s edit was HUGE! After about 15 hours into the edit, I was scolding myself for deciding to do the second half of the video. Try and imagine a video editing page with more than 30 video files playing at the same time (when you watch it, you’ll understand)! Now that it’s finished, I hope you’ll love it.
Strawberry Truffle Filling Recipe
(makes 100ml)
135g (4.76 ounces) or 1/2 cup plus 2 Tbsp sugar
1 Tbsp glucose or corn syrup
40millilitres (1.35 fluid ounces) or 2 Tbsp plus 2 tsp water
15g (0.53 ounces) or 1 Tbsp butter
2 Tbsp of cream (35% fat)
200g (7.05 ounces) (approx 1 1/3 cup) strawberries, washed, hulled and finely diced
Place the sugar, water and glucose syrup in a saucepan over high heat. Stir until the sugar is dissolved then wash down the sides of the pan and leave unstirred until it starts to go golden. Add in the butter and cream and stir well. Add in the strawberries and heat to 220F (104.44 degrees Celsius).
Strain through a fine sieve to remove seeds. Cool completely before filling shells.
Red Velvet Truffle Filling Recipe
makes 150millilitres (5.07 fluid ounces) of filling
60g (2.12 ounces) or ¼ cup plus 1 tsp sugar
30millilitres (1.01 fluid ounces) or 2 Tbsp water
80g (2.82 ounces) red velvet cake
80g (2.82 ounces) or 1/3 cup cream cheese
Heat the sugar and water until the sugar has dissolved. Add in the cake and squash it down until it softens and breaks up. Add the cream cheese and mix through. Push through a fine sieve or mix with a stick mixer to get the filling smooth and lump free.
Cookie Dough Truffle Filling Recipe
Makes 4 tablespoons of dough
60g (2.12 ounces) or ¼ cup plus 1 tsp sugar
20millilitres (0.68 fluid ounces) or 1 Tbsp plus 1 tsp water
25g (0.88 ounces) or 2 tbsp butter
20millilitres (0.68 fluid ounces) or 1 Tbsp plus 1 tsp milk (4% fat)
80g (2.82 ounces) or 1/2 cup plain/all-purpose flour
cinnamon / vanilla to taste (optional)
Heat the sugar and water until the sugar is dissolved. Add in the butter and milk and stir well. Add in the flour and stir until it just starts to thicken. Remove from heat and spread onto plate or tray to cool.
Maple Bacon Chewy Caramel Truffles
3 rashers of bacon
2 cups or 476g (16.79 ounces) cream
1 cup maple syrup
Place the bacon in a pan and heat until it is cooked through.
Add in the cream and bring to the boil and allow it to reduce. Strain through a sieve.
If you leave that to cool it will thicken up. If you want strong salty bacon truffles you can just sweeten that with maple syrup and use that as your filling. But if you want something more subtle…
Heat the maple syrup, allowing it to boil until it reaches 310F (154.44 degrees Celsius).
Add in the bacon cream and stir well. Once it is combined remove it from the heat and tip into a lined heat proof container to cool.
Mint Truffles
220g (7.76 ounces) white chocolate
140millilitres (4.73 fluid ounces) or 1/2 cup plus 1 Tbsp vegetable Oil, I used canola oil
80millilitres (2.71 fluid ounces) or 1/3 cup cream (35% fat)
20millilitres (0.68 fluid ounces) or 1 Tbsp plus 1 tsp water
2 sprigs of fresh mint leaves
Rip up the leaves and add to the cream then microwave that until it is hot. Leave for about 10 minutes for the mint flavour to infuse into the cream.
Strain the cream onto the chocolate and discard the mint leaves. Add the water and the oil then heat for 30 seconds in the microwave. Stir it until it becomes smooth and then leave to cool to room temperature.
More truffles
My Cookbook
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All recipe quantities in the book are in grams, ounces and cups.
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Hi Ann! I love all your videos and your recipes are always amazing. Love each and every one of these truffles and I can’t wait to make them. You are beyond talented for sure!!
I am constantly stressed over exams and just watching you then baking just makes everything better and when I saw the new chocolate truffles pt4 I was extatic to watch it ordered my supplies and I am making the cookie dough truffle soon well done for your great achievement and I love how you have the ideas of reusing ‘useless things’ like the Easter egg tray you use a lot and that helps due to the fact my family isn’t rich. Thanks for cheering me up and thanks again Ann.
Hi Ann, it is amazing how much effort you put into these videos and congratulations on five years of How To Cook That!! One question- where did you get those fancy red moulds from? Thanks so much.
They are on a website called Lakeland
Hi Ann! I love your videos. I was wondering if you could tell me what brand(s) of chocolate you use/recommend. Thanks!
when was your first video
thanks before
please reply as soon as possible
Hi Simin, that is a competition question so you will have to find out….
it’s a really amazing video Ann, love it!! and i got so many inspiration from it.
i have a question, is there anything can replace corn syrup? thx!! 🙂
Hi Chloe, Corn syrup is the same as glucose syrup and so it is the best replacement.
hey ann, Amazing videoCongrats on your 5th year in How to Cook That!! Thank you for putting so much effort <3
i have a question, in the mint flavor chocolate truffle what do you mean by cream ? im not a cooking expert i just want to try out this truffle, cz i love mint chocolate <3
Hi Patty, when Ann’s recipe calls for cream, she is referring to pure cream which in Australia is cream with 35% fat content or higher. Ann has made a page that runs through this as different countries have different forms of cream – https://www.howtocookthat.net/public_html/cream-use/
Well done ariltce that. I’ll make sure to use it wisely.
I’m sorry I haven’t suscribed. I would love too though but im not allowed
HI Ann, i made the mint ones and the flavour didn’t come through, any suggestions??
Hi Tony, You could use a different type of mint leaf with a stronger flavour or put more mint leaves in with the cream to infuse.
Yah!! 5 yrs!! Here’s to another 5, please, please!!
I adored seeing your antics during the speed-truffle review!
Thank you so very much for so much joy.
thanks Polly
Hi Ann ,Happy 5 years to your channel on YouTube. You have the best cooking channel
and congratulations you are baking hero you are the best and you are amazing. Thank you so much for sharing your recipes
Thanks Lili
Wow that’s an awesome video love it! Thank you for all the editing efforts it just shows how much u love what you do!
Thanks Liz
Congrats! I came across your video by accident. I immediately became a big fan. I always look forward to your email every Friday! You are such a talented and creative person!
Thanks Marivic
Congratulations, Ann! I love ALL of your videos, they’re so inspirational and fun to make, as well as delicious! I admire you so much. You put all that effort into your videos. I can’t even explain how amazing it is when I release you’ve released a new video. You continue to amaze me! Thank you for all of your hard work and dedication.
Thanks Tara it’s comments like these that inspire me to keep putting in lots of effort
Congratulations Ann! I absolutely love your videos! Keep it up! 🙂
thanks Aliya
Ann, you can be proud of your accomplishments. I personally have learnt so much from your videos and recipes. Thank you for a simply marvellous website and all your videos. You gave a truly amazing talent and its so good that you share your creations with us.
Thanks Lindy, you’re so kind
Ann congrats on your 5 years it is no surprise that you have been going strong for these 5 years as you surprise us each week with a new project. LOVE them, keep them coming. Will be here for your next 5 plus plus plus years. I enjoy recreating the projects you post
thanks so much Candy, I love loyal subscribers
WOW! Amazing video Ann, I love how you can edit the whole 3 parts truffles into just a few minutes! Congrats on your 5th year in How to Cook That!! Thank you for putting so much time and effort in the videos and recipes…
Thanks Kaylee, yes just a few minutes but it took so long to edit 😀
Love it 🙂 How long do they stay fresh? Because of the filling
Look at the use-by date of each ingredient in the filling and use that as a guide.