Sunday, March 2, 2008

Truffles Au Cocolat

Beautifully rich and austere, these truffles turned out lovely. I didn't quite know what to expect actually. Having made dozens of batches of truffles with cream, I found myself drawn to Alice's recipe (she has gotten the recipe from her landlady years back in 1973) in this book, which uses egg yolks and boiling water to emulsify with butter and chocolate. An "authentic and virually obsolete" recipe, I knew it was THE recipe to try (was my birthday actually, so I just had to try something different).

Pleasant pleasant surprise! The ganache turned out smooth and rich, definitely less creamy (but still as creamy? arrgghhh, I don't know how to describe that melting-on-the-tongue intense feeling). The best part was, the recipe didn't ask for a coating of tempered of chocolate! Woohoooo! Just the run-and-go kind of recipe I needed for that rushed afternoon in the kitchen. I came back 5 hours later to roll them out, half of them plain, and the other half with some Les Perles Croquantes (Valrhona chocolate pearls). I love some texture in the truffles but I find most nuts overpowering. These crunchies are a wonderful complement to the plain truffles. Not my first time making crunchy truffles actually!

As with all other batches, this is yet again too much for myself and S. to finish. I usually like to consume the truffles within 2 weeks, or it'll end up untouched beyond 14 days. I can't tell you how much chocolates ended up in the bin previously, and I feel horrible horrible throwing them away. (terribly wasteful, which eventually made me stop baking/chocolate making for a while). But now that I vowed to finish or give away everything I make or bake while they are still fresh before I start on another baking/chocolate projects, I have been conscientiously meeting up with friends and eating. Maybe I should vow to exercise too? (hahaa.... better not commit to something I have never really started doing...)

I made S. bring a whole tray full of truffles to his colleagues, I hope they enjoyed it! If not I'll be known as Miss Truffle-Shuffler-Into-Your-Face.

Some pictures from the process:


Chelsea said...

after seeing you reference to that book so many times, i finally ordered it and can't wait for it to get here.

now if I could just bring myself to pay that much for chocolate!....any hints for a good (i.e. less than retail) source?

Karen said...

Hi Chelsea! Thanks for popping back. I hope you enjoy the book when it arrives. I'm sure you will! :)

Yes, chocolate making is quite an expensive affair, but you'll be surprised how long a 3-kg (sometimes even 5-kg) bag would last a home-baker! If you ever come to Singapore, I can refer you to the major distributors I go to. Other than that, I don't have any online resources because I don't use them at this moment!

Hope you have better luck looking for them!

xoxo, Karen