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Rec: Bittersweet Chocolate Truffles

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Joined: Dec 9, 2005

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Posted to Thread #12755 at 10:23 pm on Nov 25, 2008

Bittersweet Chocolate Truffles

8 oz. bittersweet or semisweet chocolate, chopped fine
6 tbsp (3/4 stick) unsalted butter, cut into small pieces
1 egg yolk, at room temperature
1/4 cup boiling water
1/3 cup unsweetened Dutch process cocoa powder

To make the truffles, place the chocolate and butter in a 4- to 6-cup heatproof bowl set in a wide skillet of barely simmering water over low heat. Stir frequently until the chocolate and butter are completely melted and smooth. Remove the bowl and set aside. Leave the skillet on low.

Place the egg yolk in a small bowl. Gradually whisk in the boiling water. Place the bowl in the skillet and stir constantly until the yolk mixture thickens slightly to the consistency of light cream and registers between 160º and 165º on an instant-read thermometer. Remove from the skillet and scrape the yolk mixture immediately over the melted chocolate.

Stir gently, without whisking or beating, just until the egg is completely incorporated and the mixture is smooth. Pour through a fine strainer into a clean bowl. Cover and chill until firm, 2 hours or more. (Pat’s note: I did a quicker chill setting the bowl in a larger bowl of ice water...worked well, took about 20 minutes.)

To form the truffles, remove the truffle mixture from the refrigerator and allow it to soften about 30 minutes if the mixture is very hard. Pour cocoa into a pie plate. Dip a melon baller or small spoon into a glass of hot water, wipe off the excess water, and scrape across the surface of the chilled truffle mixture to form a rough 1-inch ball. Pinch the truffle into shape with your fingers if necessary; it should not be perfectly round. Deposit the truffle into the cocoa. Repeat with the remaining truffle mixture. Gently shake the pie plate to coat truffles with cocoa. Store truffles, tightly covered and refrigerated, up to 2 weeks or freeze up to 3 months.

Variation: Bittersweet Mint Truffles. Add 1 tsp peppermint extract to the melted chocolate with the egg mixture.

Source: A Year in Chocolate, Four Seasons of Unforgettable Desserts, Alice Medrich Notes from the cookbook: “These are still my favorite chocolate truffles, but the original recipe, from Cocolat, included raw egg. Here the egg is adequately heated to prevent salmonella. The truffles are as good as ever. A dozen or so nestled into a gold foil bag tied with a pretty ribbon is a popular teacher gift at Christmas. My daughter gets excellent grades.”

Pat’s notes: When I first made this recipe I didn’t have time to wait 2 hours for the truffle mixture to chill so I set the bowl into a larger bowl of ice water and kinda spread the mixture up the sides so it would cool quicker. It worked great.


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