Now for the
challenge round:
CHOCOLATE TRUFFLES
Truffles are usually found in
specialty candy stores. They are often round
and either covered with chocolate or unsweetened cocoa. The center is a very rich, to-die-for ganache
which may or may not be flavored. Even
though they look intimidating and may cost as much as $2.50/pc, truffles are
not difficult to make. Making ganache is
a very simple process, and if you choose to cover with cocoa powder instead of
dipping, you are home free. You can put
them in those fancy paper cups in a fancy box, tie it with a bow, and the world
will beat a path to your door. I like
the chocolate dipped version a little better, however, so here goes –
I have chosen
to use dark chocolate for a very important reason. I like it!
Now that that is out of the way, I will also tell you that my very
favorite flavor is a raspberry and balsamic vinegar combination. I don’t want to hear a single yuck until you
have tried it. I can promise you that it
does not even resemble salad dressing.
The marriage of opposites is ever so pleasing. If you don’t like it, I will give you back
double what you paid for the recipe.
INGREDIENTS
1 cup heavy
cream
2 Tablespoons
corn syrup
¼ Teaspoon sea
salt
16 oz good
quality dark chocolate (Guirardelli bar or chips will work well)
2 Teaspoons
raspberry extract
1 Tablespoon
balsamic glaze (I found this at Trader Joe’s.
Balsamic vinegar will do, but the glaze is thicker and less likely to
soften the candy too much)
If you are not
using the Guirardelli large chocolate chips, chop the bar into bits about the
size of dice. Stir together the cream,
syrup and salt and bring just to boiling over medium heat. Pour over chocolate in medium bowl and allow
to stand five minutes. Stir from the
center until the mixture comes together into a smooth glossy mixture. This will take 8-10 minutes. Add the flavorings. Refrigerate at least 2 hours, preferably
overnight.
When set,
scrape along top with a spoon and roll into 1 inch balls. Place on parchment lined cookie sheet and
return to refrigerator for 20 minutes.
At this point,
you may elect to roll your trophies in cocoa or jump into the deep water. Come back tomorrow for TEMPERING CHOCOLATE.
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