Friday, February 26, 2016

Neuhaus Copy Cat Chocolate

One good thing (or bad, depending on on how much self control you have) about having a husband that travels is the assortment of chocolates he would bring home from around the world.  My favorite was Neuhaus from Belgium. favorite piece was a whipped truffle in a foil cone called the Cornet Dore.  BEST CHOCOLATE EVER!  Light and fluffy with a lovely crust of sugar.....yummmmm
My husband has since retired and that means no more Neuhaus.......but I have started making my own truffles and other goodies as my skill level improves.  Today I decided to try and duplicate the Cornet Dore, at least in texture and taste, by making a whipped truffle.  
Start by melting 8 ounces of milk chocolate in ,gasp, the it gently so as not to burn the chocolate.  Now scald 1/2 cup of heavy cream.  Bring the temperature down to about 160 and mix into the chocolate, stirring until fully incorporated.  Now set the bowl of chocolate at room temperature for about 3 hours.  Using an electric mixer, beat the chocolate until light and fluffy AND until the mixture can hold it shape.  Spoon chocolate into a pastry tube with a large star tip and pipe stars onto wax paper.  Decorate with sugar crystals and let set until solid.  That's all there is to it!
The chocolate could be piped into foil cups or cones if desired.
These taste wonderful!  Just like my beloved Neuhaus!

1 comment:

  1. These look wonderful and so much like chocolates I've had in Europe. Amazing job! Featuring you when my party opens up tonight!