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claremanson — Simple Chocolate Truffle Tutorial
Published: 2012-09-14 12:58:56 +0000 UTC; Views: 11031; Favourites: 437; Downloads: 81
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These truffles are lots of fun to make and to eat! Enjoy!Some countries it would seem do not have double cream (called heavy cream in the USA) i am unfamiliar with what alternatives there maybe to your country in particular, this Wiki article on cream might be of some use to you in working out what your closest alternative maybe en.wikipedia.org/wiki/Cream
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Comments: 74
looks fun to make! i hope to try it out soon :9
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I use the same recipe for basic truffles, but without butter. And I take the normal cream (the one you can whip to make whipped cream). Maybe its just the same as heavy cream..
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here double cream is the cream used to make whipped cream, so confusing having different names and alternatives in different countries sometimes! i am only just getting used to the whole jam, jelly, jell-o thing
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it seams very good and very easy to make! ( I always thought the opposite)
It could be great to try those, but I'm french and I'm not very sure what you call heavy cream... Is it crème fraîche? Here, in Quebec, I found crème fraîche in those fridges with coffee cream and whiped cream, I don't know if it's right?
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I found an explanaiton for heavy cream on wiki.. bascially it's whipped cream (sweet cream) with 36% fat or more.
I believe the french wiki have a french explanation as well only they but double creme on 45% fat instead.
[link]
Basically you just have to keep in mind that it should have a faily high degree of fat and be sweet.^^
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Idk about heavy cream but I know Whipped cream becomes butter if you whip it so long. So I'd say that is it.
Creme Fraiche is what you use in normal food.. it's not it!
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Yeah! It's not crème fraîche at all 
Thanks everyone!
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Hehe yeah we have creme fraiche here in Sweden as well.. I can't say I like it very much. XD
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Hey! You know what? I did an other research about truffles with big known cooks here and they use 35% cream, like you said
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Heavy cream is the one used to make homemade butter, if that helps... When in doubt, ask your grocer
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i tried to look it up but didn't find anything helpful. Crème fraîche looks to be soured cream, which double cream isn't, it's basically a very thick cream because it has a high fat content but i guess with all the chocolate you wouldn't be able to tell plus it might be the only closest alternative you can get.
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Good I'll check thanks girls! ^^
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If doing an optional add in (such as extract), how much would you say to add? I'd love to try this recipe as a key lime pie truffle.
Great tutorial and recipe! This will definitely help me when making truffles. The first time I tried making them on my own they kept melting while I was coating them. XD
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it depends how strong you like i would add a teaspoon at a time, give the mixture a taste then add more if necessary
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Thank you very much for this tutorial c:
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