Who needs a reason to make truffles? Not I. Especially when I have just stumbled upon the truffle recipe from Robert Linxe, the famed Parisian chocolatier who founded La Maison du Chocolat. And apparently this recipe is everywhere – I was completely unaware.
These chocolates replicate the most simple (and desirable) of his famed truffles. They are rich, dark and delicious and are clearly designed to fulfill any chocolate cravings you might harbor.
When I was alot younger (my early teenage years) I was obsessed with chocolate making. I welcomed Easter months in advance, not for the thought of receiving but because I had a reason to create. I blew eggs, filled them with chocolate and painted them bright colours, I would make eggs out of marbled milk and white chocolate and chocolates filled with a sickenly sweet caramel type of filling that conveniently came in a toothpaste type tube. And I loved giving them as gifts. Most of them were probably never eaten, good chocolate was not available to me and they looked pretty average but it was the thought that counted. If I had known back then that the best (and by far the easiest and prettiest) type of chocolates to conquer were truffles, by now I’d be an expert.
My truffle making experience did not go as smoothly as I had hoped, in fact chocolate chaos ruled supreme. Halfway through the dusting of the truffles, with my latex gloves completely covered in melted chocolate (I myself was covered in flecks and smears – as were my daughters), I started to feel a little rattled. ‘Keep calm and carry on’ must have been muttered under my breath many times before I eventually finished. And the finished products themselves were very easy on the eye. Not perfectly round (far from it) but just gorgeous and very much like their namesake, truffles – that have been dug fresh from the earth.
11 ounces Valrhona chocolate (56% cocoa)
2/3 cup heavy cream
Valrhona cocoa powder for dusting
Finely chop 8 ounces of the chocolate and put in a bowl.
Bring heavy cream to a boil in a small heavy saucepan. Make sure your pan is small, so you’ll lose the least amount of cream to evaporation, and heavy, which will keep the cream from scorching. Linxe boils his cream three times—he believes that makes the ganache last longer. If you do this, compensate for the extra evaporation by starting with a little more cream.
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.
Let stand at room temperature until thick enough to hold a shape, about 1 hour, then, using a pastry bag with a 3/8-inch opening or tip, pipe into mounds (about 3/4 inch high and 1 inch wide) on parchment-lined baking sheets. When piping, finish off each mound with a flick of the wrist to soften and angle the point tip. Freeze until firm, about 15 minutes.
Meanwhile, melt 3 more ounces of the same Valrhona and smear some on a gloved hand. Gently rub each chilled truffle to coat lightly with chocolate. The secret to a delicate coating of chocolate is to roll each truffle in a smear of melted chocolate in your hand. Linxe always uses gloves.
Toss the truffles in unsweetened Valrhona cocoa powder so they look like their namesakes, freshly dug from the earth. A fork is the best tool for tossing truffles in cocoa. Shake truffles in a sieve to eliminate excess cocoa. Store truffles in the fridge.
Note: You may not be able to get your hand on Valhrona – it is sold on Amazon but for whatever reason you cannot, then of course any chocolate will suffice. Buy the best you can and ensure the cocoa percentage is similar.
I intend to develop my truffle reportoire with nuts and of course some decent flavouring – like a good cognac. I will keep you posted.
Source: Gourmet 2001
This is not related to truffles in any way but look at the poster that I found on the street today – someone has lost their unicorn…
© 2010, Michelle. All rights reserved.
Oooh, you’re such an inspiration. I love this blog!