The recipe I'm presenting to you today is a new experiment inspired by The Cookie Bible, and its result has amazed everyone who has participated: baked chocolate truffles, tried for the very first time! I made chocolate truffles almost five years ago when the blog was just starting out. It was the holiday season, and I had just discovered the world of gastronomy, so the urge to give something made with my own hands was strong. Of course, back then, the list of people who received edible gifts was much shorter—my enthusiasm was great, but my experience was minimal, so I didn't know what would come out of it.
To my delight, I ended up with some fantastic chocolate truffles, and perhaps not coincidentally, this year I discovered a special recipe for baked chocolate truffles. The result? Perfectly textured chocolate cookies, with a slightly crispy exterior and a tender interior, that only get better with each passing day! The only advice I would add is that it would be wise to double or even triple the ingredient quantities: surely one tray of these baked chocolate truffles won't be enough!
INGREDIENTS FOR BAKED CHOCOLATE TRUFFLES:
50g flour
1 tablespoon cocoa powder
5g baking powder
150g powdered sugar
25g butter, cut into small cubes
1 egg
1 tablespoon alcohol, to taste (cognac, liqueur, whiskey—I used cognac)
Zest of one orange
Seeds from one vanilla pod
HOW TO MAKE BAKED CHOCOLATE TRUFFLES:
Start by mixing the flour, cocoa powder, baking powder, and 100g of the total powdered sugar in a bowl. Add the butter cubes to this mixture, rubbing them between your palms until the texture resembles breadcrumbs.
Make a well in the center of the mixture and add the beaten egg, cognac, orange zest, and the seeds from the vanilla pod. Using a silicone spatula, mix the ingredients until everything forms a paste. Cover the bowl with plastic wrap and refrigerate for at least half an hour. I left it in the fridge for over 45 minutes, which turned out to be just fine!
Once the chilling time is over, remove the bowl and preheat the oven to 200 degrees Celsius. Wet your hands and take a spoonful of the mixture from the bowl, forming chocolate balls that you roll in the remaining powdered sugar. Arrange them on a baking tray lined with parchment paper, making sure to leave enough space between them to prevent sticking during baking.
Bake in the oven for 10 minutes, then transfer them to a pastry rack to cool. Finally, package the festive baked chocolate truffles and gift them to your loved ones.
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