Howdy folks how is it going welcome to my virgin kitchen it is Barry here with Boston
say hello!
Today I am making some jagermeister chocolate truffles obviously I need to wash my hands
first but check them out, they are looking absolutely gorgeous they are super easy to
make, I was sent this recipe and you can tweak it do not have to use jagermeister or you
can keep it non alcoholic.
You are going to love this, hit pause on the video now right all of these ingredients down,
yeah baby!
My random shoutout for this video goes to Paul @pmduk69 I just tweeted out that I was
making these jagermeister truffles and he has replied just remember to not drink the
ingredients before the cooking, so some of you will know I have done quite a bit with
jagermeister and we do get on quite well some quite funny videos you may have missed.
Anyhow ingredients we have here, knob of butter, mixture of dark and milk chocolate, some whipping
cream aka double cream and of course the jagermeister so lets get going.
Now the first step is to pour the cream into the bowl that I am bringing up to a slow simmer
now you do not have to do it like this you can pour the cream straight into the pan but
I am going to find it easier when we add the chocolate in later.
If there is any cream leftover you can do this.
May make sure all the cream is in there, a spatula is also very important in this recipe
and I will come to that in just a bit.
So we want to get out cream warm, not piping hot but just so we can put our finger in it
for a couple of seconds, and then we will add our chocolate and butter into this party.
Keep your eye on it, keep your eye actually on it um no!
Our cream is hot so I will grab the chocolate which I transferred to a bowl for convenience
and just add it in there let the residual heat in there melt it through keep it moving
around and melt the chocolate.
I love this texture and do you know what I was saying earlier about the spatula I love
how you can just swipe and take stuff away from the bowl so it is now time to add our
knob of butter, say that quite English right!?
And of course our jagermeister so around about 2 shots of jagermeister in there, yep that
is jagermeister in that goes so this gives it a nice little spank, you can definitely
taste it but feel free to ramp it up if you need to.
So I am just going to stir this through get it all nice and incorporated, oh my goodness!
It is looking good the jagermeister and butter has fully combined in there so I am taking
it off of the heat away from that water so I will let that cool down for 5 minutes, then
I have some good news and also some bad news.
So here is the bad news, basically you have to leave it for quite a while now.
And you need to get some cling film.
Basically line your bowl with the cling film pushing it down onto the mixture and then
you have to put it into the fridge for 5 hours at a minimum.
But I recommend putting it in overnight.
Alright so that is going in the fridge overnight, but luckily for you guys guess what I did
last night!?
I already made some, so this is some refrigerated truffle mixture after about 5 hours it is
quite soft and tacky but overnight it goes really nice and hard which will make it a
lot easier to handle baby.
So the final stretch, peeling off the film from our truffles it is very important to
keep the hands cold during this step, what you are also going to need is some cocoa powder
to roll it in and a board to place them on.
So all I am going to do is grab a teaspoon and scoop some of that mixture out see that?
I just want to eat that right now.
But instead with cold hands I am going to take that ball and roll it up, as we roll
it up we need to keep our hands cold as the heat will make them melt.
With the ball all done roll in the cocoa powder push it around with a spoon if you want get
it all nice and coated, yeah baby.
Then just sit it on your board.
Repeat that steps lots of times and that is it.
After a good old shift rolling those up I have done at least twenty here, I still have
a good amount of the mixture left just for me on my own that is quite enough.
So it is only fair that it is time to taste them, they have held their shape and that
cocoa powder finishes it off nicely making it look quite sophisticated even though it
is loaded with jagermeister, here we go.
Oh my gosh I am in jagermeister heaven I do not recommend that you wash it down with some
jagermeister there is just enough in there but if you want it stronger feel free to ramp
it up.
Let me know how you get on!
I hope you give this recipe a go, if you do send me a picture @myvirginkitchen and if
there is anything you want to see me make next time let me know down below!
Check out the last videos if you have not already, enjoy these truffles � bye!