Name: チョコレートトリュフの作り方｜Hilah Cooking (How to Make Chocolate Truffles | Hilah Cooking)
Uploaded: 2021-01-14T10:05:22.000Z
Duration: 7 min 23 s
Description: VoiceTubeの動画で発音を聞きながら英語表現を覚えよう！学べる英語：

I am Hilah, and today on Hilah cooking, I’ve got a special Valentine’s Day surprise for

Just kidding, it’s chocolate truffles, but it actually is poisonous for dogs, so don’t

give these to your dogs, even if your dog is your Valentine.

>> Hilah: So chocolate truffles are pretty much like one of the most easiest little candies

All we are gonna need is some heavy cream which I’ve got here.

We’re gonna to put it in our little saucepan and just bring it up to almost a simmer, so

keep an eye on it, it’ll take a few minutes, kind of over a medium heat.

You don’t want to scorch it, and just watch it.

Once it starts to steam, we’ll take a look, and if you see little tiny bubble, like right

around the edges, just barely, barely, barely bubbles, turn the heat off, so we’ll just

All right, so we’re gonna pour our hot cream over our chocolate, and I’m using a combination

of some dark chocolate and some semi-sweet chocolate.

If you want to use all semi-sweet or milk chocolate or whatever, it makes no difference

to me, and we’re just gonna stir this around until the chocolate is melted and it’s a

Basically what we’re making here is a ganache which is French for chocolate cream I think.

I don’t know what it actually means, but you can use it to ice cakes and stuff too.

With this ratio of cream to chocolate it’s gonna make a nice, hard truffle center, delicious,

creamy truffle, and it’s gonna look like this.

It’s gonna look like it’s never gonna come together, but it will.

Just keep stirring it, and I do prefer to use a glass bowl for this because I think

it helps retain the heat a little bit better than like a metal one would, but maybe that’s

just something I made up in my head, I don't know.

See what it’s doing there, and if you wanted to add some flavoring to this you could do

I would recommend using like an oil-based flavor like a peppermint oil or something

like that, cinnamon oil that you can get rather than an extract, but we’re just going to

do plain and simple because I like to keep things not very complicated so that my tiny

So, once you’ve got a smooth, chocolate mixture, now I like to transfer it into a

metal bowl because I think the metal disperses the heat quicker, just give it a stir every

I promise you if it was a big deal, there’s no way in hell I’d be doing it.

Once it gets to room temperature we’re going to stick it in the fridge for about three

hours until it’s nice and solidified, so keep stirring!

You don’t actually have to stir it constantly.

Once your chocolate is hard and cold, we’re gonna wash our hands, remove your valuable

family jewels, and then just use a spoon, or I am using this little scooper thingy,

whatever to like kind of get little balls.

You want them like, a little, like maybe an inch or a little bit bigger or a little bit

The idea is the reason that they’re called truffles is because they resemble the fungus,

You can make that one truffle that sold for like a million dollars and it weighed like

That’d be a cool Valentine’s present right?

Okay, so it’s messy, you know, sometimes it gets kind of messy up here, but we get

So once you’ve got your tray filled up with balls.

We’re going to put the balls back in the fridge for another hour just to get them nice

and firm again, firm balls is what we’re going for.

Balls are nice and firm, and I’ve got here in just some cocoa powder that I sifted to

get any lumps out, and now you can add flavoring to your cocoa powder, or you can have cinnamon.

You’ve got to put a little cinnamon in there.

Maybe I’ll put a little cayenne pepper in there, spice it up a little.

You know, a little bit of saltiness on the outside there, and sometimes you’ll see

truffles that are dipped in a chocolate coating, but traditionally they are just rolled in

cocoa and the cocoa resembles the soil that is found on the outside of the natural fungus

So, whatever, you could call it lazy or you could call it fancy and French, take your

I just want to coat them in this cocoa, and then you can give it another, if you want

them a little bit rounder once it’s sort of covered in the cocoa, cup your hands.

Cup your hands gently around the ball and caress it to get it more spherical if you

like, but I don't know, I like the rustic look.

Y’all probably know that about me by now.

I like lumberjacks and lumpy looking candies, so I just do like that, and if you wanted

to use like shredded coconut instead of cocoa or really finely chopped nuts, you could do

If you wanted to put little centers in these, you could put like a toasted almond inside

I think they look just cute as a button, and so you could make these, you know, this weekend

or whatever, but they’ll stay in the fridge for like three or four weeks with not problems,

so there, you can make them ahead of time that’s awesome, and they do need to be kept

refrigerated, but they are best eaten if you like take them out of the fridge maybe 30

minutes before you’re going to eat them until they get a little bit warmed up, and

get that, get the chocolate flavor will really brighten up on your tongue.