Chocolate Truffles

One of my New Year resolutions was to be more regular on the blog. Clearly, that resolution is exactly that. I haven't attempted it. Which is why, in an attempt to stick to my resolution, or at least try to, I give you chocolate truffles.

If you have ever seen or bought truffles (the sweet variety, not the natural fungus variety, OK?), you will know what an indulgence they are. For the number of ingredients that go into the making of a truffle, I always wonder why they cost so much. It may be for there perfect square shapes, which how much ever I try, I never get. But that means then the name wouldn't make sense, would it? Chocolate Truffles are named after the natural 'Truffles' are the 'fruiting bodies' of a type of fungus, and an extremely expensive and gourmet food ingredient. They are found underground and need to be sniffed out by special sniffer dogs.

The chocolate truffle, is naturally of French origin. There seem to be two different stories of their origins, but they were developed somewhere in the early 20th century. Chocolate truffles are essentially cream and chocolate, melted together, cooled and shaped gently by hand. Then they are dipped into melted chocolate and dusted with cocoa powder, which then  resemble freshly dug natural truffles - hence the name.

I may now have to replace my work chair with an exercise cycle. But, oh these truffles. They are worth it, even if you have to replace your work chair with a cycle.

Chocolate Truffles
Inspired by David Lebovitz and Robert Linxe's Chocolate Truffles

You need:

250 gms good Quality Dark bittersweet chocolate (Use 45% if you don't like your chocolate too bitter, 70% if you are a chocolate geek)
50 gms dark chocolate, for coating
200 ml Single Cream
1/2 tsp Vanilla Extract
Flavourings as you want - Favourite liquors, shredded coconut, etc.
Cocoa Powder for dusting

To make the Truffles:

1. Chop the chocolate and set aside. Bring the cream to a boil in a small heavy saucepan. Make sure your pan is heavy bottomed, which will keep the cream from burning.



Valhorna - THE chocolate to use.

2. Pour the cream over the chocolate, mashing any big pieces with a wooden spoon. Then stir with a whisk in concentric circles (don't beat or you'll incorporate air), starting in the center and working your way to the edge, until the ganache is smooth.



Mix the chocolate with the cream - it then looks like it's all gone wrong, and curdled.
Keep mixing and you get the smooth mixture.

3. Let stand at room temperature until thick enough to hold a shape, But if you are not satisfied, chill in the refrigerator for 30 minutes. Keep an eye on the mix, it can set too hard before you can even shape it.



The bowl on top is the Valhorna and the bowl below is the local 45% dark chocolate.
 See the difference in colour and texture?

4. Once the ganache is firm, using a teaspoon or a melon baller, scoop out the ganache into your hand and shape the truffle into 2 inch diameter rounds. Set them on a tray and freeze until firm, about 15 minutes.

5. Melt the additional 50 gms chocolate and smear some one hand (feel free to use gloves. Robert Linxe does!). Gently rub each chilled truffle to coat lightly with chocolate. Roll each truffle in the smear of melted chocolate in your hand.


It gets MESSY.

6. Toss the truffles in unsweetened (Valrhona/any other good quality) cocoa powder. A fork is the best tool for tossing truffles in cacao. Shake truffles in a sieve to eliminate excess cacao. Store truffles in the refrigerator for up to 10 days, but I bet you will find excuses to come to the fridge, and then oh, just have another bite, and soon they'll be all gone.