These luxury chocolate truffles are a must-try for Valentine’s Day! Follow along with fine dining chef David Bitton as he demonstrates how to achieve chocolate-shop-quality truffles in the Magimix Cook Expert.
And what about that bonus recipe we promised? Well, you may just have to keep scrolling to find out which dessert we’ll definitely be making the first chance we get…
LUXURY CHOCOLATE TRUFFLES
Makes approx. 12
- 225g good quality dark chocolate buttons
- 175ml pouring cream
- 20g good quality unsalted butter
- Cocoa powder for coating
- Place the cream into the bowl of your Magimix Cook Expert.
- Set your Magimix onto the EXPERT programme. Speed 1A, temperature 105 degrees C for 2 minutes 30 seconds to bring to a gentle boil. Turn the Magimix off.
- Add the chocolate buttons and the butter and allow to sit for 2 minutes. Stir through.
- Set to the EXPERT programme, speed 3, 42 degrees C for 3 minutes.
- Refrigerate the mixture for at least 4 hours before using your hands to roll into truffle balls.
- Coat as you like, we suggest trying roasted coconut, toasted almonds, edible petals, icing sugar or even a sprinkling of sea salt!
- Make sure you keep them refrigerated!
You made it to our bonus recipe!
If you really want to dazzle at dinner parties or romantic nights in, classic profiteroles are the way to do it. While choux pastry is considered difficult to master, with the Magimix Cook Expert on hand, you can’t go wrong. It makes for the perfect excuse to try something new and a little daring.
- 80g unsalted butter, cut into pieces
- 200ml water
- 180g flour
- 10g sugar
- 1 pinch salt
- 3 medium-sized eggs
- A few ground hazelnuts
For the chocolate sauce:
- 250g dark cooking chocolate
- 150ml milk
- 20g unsalted butter
- Vanilla ice cream (for the centre)
- Pre-heat oven to 180 °C (th. 6). Put butter and water in bowl and run EXPERT programme, 2 minutes/speed 3/90°C.
- At end of programme, open lid and add flour, sugar and salt. Close, remove lid and run EXPERT programme, 3 minutes/speed 4/100°C. Mixture should form a ball.
- Run EXPERT programme for another 1 minute/speed 10 (without heating) and add eggs one at a time through opening while programme is running. Push down using spatula if necessary.
- Pour choux pastry into a piping bag. Form 3 cm balls on a tray covered with greaseproof paper, spacing them about 3 cm apart.
- Bake for about 30 minutes until dry and golden. Do not open oven during cooking. Leave to cool.
For the chocolate sauce:
- Place all the ingredients in metal bowl. Run EXPERT programme for 8 minutes/speed 3/60°C.
- Cut profiteroles in two and place a scoop of ice-cream in each one half. Top with chocolate sauce and serve immediately.
HINT: When cooking profiteroles, choose traditional rather than convection heat. When profiteroles are cooked, open the oven slightly and let them cool slowly in oven to prevent them from collapsing.
Want more romantic dessert ideas? Check out these recipes: