Substitute for egg yolk in chocolate truffles?

Substitute for egg yolk in chocolate truffles? - Free stock photo of abstract, blur, bright

I have a recipe for chocolate truffles (basically butter and chocolate) that also includes an egg yolk; presumably to help smooth it and increase the richness.

I know that the recipe would probably work just omitting it, but,

Is there a non-perishable, and preferably vegetable based, substitution that could be used?



Best Answer

Classic French truffles often add an egg yolk for enrichment. You could use a pasteurized egg product if you'd like, or depending on the recipe you could leave it out all together or replace it with cream since you're using a butter ganache. Alternatively, you can stream in 1/4 cup of boiling water/cream per egg yolk very gently and while whisking to bring the yolks up to 160 degrees. This must be done slowly to prevent the eggs from scrambling.




Pictures about "Substitute for egg yolk in chocolate truffles?"

Substitute for egg yolk in chocolate truffles? - Person Holding White Heart Shaped Ornament
Substitute for egg yolk in chocolate truffles? - Brown and White Food on Black Table
Substitute for egg yolk in chocolate truffles? - Brown Cookies on Black Table



Do chocolate truffles contain egg?

There are lots of chocolate truffles recipes out there and they often call for the same ingredients: Chocolate and cream. This recipe is a little different. Instead of heavy cream, we mix egg yolks and butter into melted bittersweet chocolate.

What is the difference between chocolate ganache and truffle?

Ganache is a creamy chocolate mixture used especially as a filling or frosting. Truffle is a confection made of chocolate, butter, sugar, and sometimes liqueur and shaped into balls and often coated with cocoa. The center of truffles is usually made of ganache. This is the key difference between ganache and truffle.



Truffle Chocolate Melt in Your Mouth - トリュフチョコレート 作り方




More answers regarding substitute for egg yolk in chocolate truffles?

Answer 2

They just use it for the lecithine. You can buy straight lecithine (they normally sell soy-based lecithine, but maybe you should check with the producer to make sure it is vegetarian) and dissolve some in the cream. Don't bother replacing the fat, truffels have enough from other sources.

Answer 3

Many recipes for chocolate truffles use heavy cream and no egg yolk. Here is one example:

http://www.simplyrecipes.com/recipes/chocolate_truffles/

Sources: Stack Exchange - This article follows the attribution requirements of Stack Exchange and is licensed under CC BY-SA 3.0.

Images: Ron Lach, Ron Lach, Nataliya Vaitkevich, Nataliya Vaitkevich