Wednesday, December 14, 2005
Nooobody Knows the Truffles I've Seen....
deilciosity in photographed for your delectation and amusement
THE BASICS:
2 parts chocolate
1 part heavy fresh cream
UPDATE: This year I increased the cream, using 6 - 7 oz of cream to the 9.7 oz in a SB bar. MMMMmmmm creamier!
Grate chocolate.
Scald cream. Then add 1 1/2t real vanilla and 1/2 t real almond essence [makes the chocolate chocolatier]. Pour cream onto chocolate and stir gently with wire whisk until blended and shiny and pretty. Place clingy wrap directly on the top of the chocolate sealing out air.
Go away. Come back later.
Truffle mix will be firm. Use melon baller to make small, oddly shaped balls and drop into pie tin of cocoa. Roll ‘em around til covered. Place into little ruffled foil cups.
**This year’s variation: I found little foil squares to wrap the truffles in. More on this to come… *crosses fingers*
UPDATE: Foil squares are the bestest—keeps everything fresher even than just storing in a zippy bag or plastic burpee box.
After wrapping, I’ve stored them in large zippy bags until it’s time to box ‘em up on 12/23 or so.
Prepare to accept adulation of adoring fans.
PHOTO GALLERY
The only kind of chocolate worth eating
Chocolate Grating in action [makes the most unimaginably wonderful scent—like fine wine, only better]
Chocolate grated
It will turn all shiny and creamy when the cream is added and stirred with the whisk
If you want to have an orange flavor, add about a cup or so—to taste—of this
For a coffee/mocha flavor, scald the cream and throw in 3/4 Cup fresh roughly ground coffee beans and let steep for 20 minutes or so. Strain a couple of times. don’t worry about the tiniest bits. [and the resulting cream will be strong and, if you’re a coffee junkie, beyond delicious. *cough*SK*cough* And if you’re not a coffee lover, whyinhell wouldja be making this?!?]
This process took about 1/3 of the total amount of cream away so I added more and re-scalded it before adding to grated chocolate.
Once the truffle stuffle is solid [coupla-few hours - overnight] use a melon baller [or any spoon] to get little bite-sized bits up and roll ‘em around in your hands to make irregularly shaped balls. Plop ‘em in a dish with cocoa.
Like this
Here they are—all done and in their little cups. Note the two cups with the candied orange peels and candied ginger.
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