Chocolate Penguin Truffles
They look so adorable and delicious. Also look like they would be fun to make.
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For the ganache:
12 ounces bittersweet chocolate
1 1/4 cups heavy cream
Break the chocolate into small pieces and process in a food processor until very fine. Heat the cream until just boiling and pour through the food processor feed tube in a steady stream, with the motor running. Process until smooth, just a few seconds. Transfer to a bowl to firm. This should take a few hours at room temperature. You may also put it in the refrigerator.
2 tablespoons powdered sugar (for rolling)
12 ounces good quality white chocolate* (for dipping)
12 ounces bittersweet chocolate* (for dipping)
*Use couverture chocolate or tempered chocolate.
For the flippers:
1/4 cup slivered almonds (or about 60 unbroken)
Using a 1 1/2 inch melon baller, scoop out balls of ganache and place on a parchment lined tray. Place in refrigerator to firm, about 30 minutes. Once firm, dust hands with powdered sugar and roll ball between your hands to smooth. Then continue rolling while pulling and shaping the top to resemble a small head with a drooped, thin pointy end (the beak).
In the meantime, melt the white chocolate by breaking it into a medium bowl placed over a pot of hot water. The bowl must not touch the water and the water must not simmer, but just remain hot. Stir until melted and then take off of heat and cool until it is about 84 degrees or dab a small amount on your upper lip. It should feel slightly cool. Resting a penguin on a forks tines and holding over bowl of melted white chocolate, spoon the chocolate over the penguin to coat. Let excess drip off. Place on parchment to cool and harden. Continue coating all penguins.