ScarlettChocolate Truffles (Truffes au Chocolat)
January 28th 2007 12:09
Chocolate Truffles (Truffes au Chocolat)
About Chocolate Truffles and Mushroom Truffles
Truffles are a rare and delicate type of edible mushroom that grow mainly in France, Italy, Croatia and Slovenia; truffles are also collected in the United States in Oregon and Washington.
The taste of a truffle is often compared to garlic blended with an earthiness or pungent mushroomy flavor. They are most often served uncooked, shaved into foods like pasta, salad or omelets. They are also served in light sauces, on fondue or even on pizza.
Truffles should not be confused with chocolate covered truffles, which are a confectionary that have no relation to mushroom truffles.
These truffles, like the prized fungi they resemble, are a Christmas speciality in France. They can be rolled in cocoa powder or nuts, or dipped in chocolate – use plain, milk or even white chocolate.
INGREDIENTS
Makes 20-30
175 ml / ¾ cup double cream
275 gm plain chocolate, chopped
30-45 ml / 2-3 tablespoons brandy (optional)
For the coating
cocoa powder
pistachio nuts or hazelnuts, finely chopped
400 gm plain, milk or white chocolate or a mixture
1. In a saucepan over a medium heat, bring the cream to the boil. Remove from the heat and add the chocolate, then stir until melted and smooth. Stir in butter and the brandy, if using, then strain into a bowl and leave to cool. Cover and chill for 6-8 hours or overnight.
2. Line a large baking sheet with greaseproof paper. Using a small ice cream scoop or two teaspoons, form the chocolate mixture into 20-30 balls and place on the paper. Chill if the mixture becomes soft.
3. To coat the truffles with cocoa, sift the cocoa into a small bowl, drop in the truffles, one at a time, and roll to coat well, keeping the round shape. To coat with nuts, roll truffles in finely chopped nuts. Chill well wrapped, for up to 10 days.
4. To coat with chocolate, freeze the truffles for at least 1 hour. In a small bowl, melt the dark, milk or white chocolate over a pan of barely simmering water, stirring until melted and smooth, then allow to cool slightly.
5. Using a fork, dip the frozen truffles into the cooled chocolate, one at a time, tapping the fork on the edge of the bowl to shake off the excess. Place on a baking sheet lined with non-stick baking paper and chill at once. If the melted chocolate thickens, reheat until smooth. Wrap and store as for nut-coated truffles.
**From “Classic French Recipe for Special Occasions” and “wiseGEEK”**
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