Thursday, December 29, 2011

Liquid nitrogen truffles

Most of the techniques I come up with usually involves time and the lack there of. I needed to make 300 truffles for a party and did not have time to let the ganache set. I added liquid nitrogen to my base and got it to the point were I could shape it into balls

The balls are then dropped into a second bowl of nitrogen to get them really cold before they go into the tempered chocolate. This creates a super crispy chocolate layer before they are dipped in the crumbs. The violent temperature difference yields a crunchy creamy truffle

1 comment:

Rob Johnson said...

Looks delicious! What a great taste and mouthfeel this must have!