Chocolate Truffles
Truffles are ganache — a basic mixture of chocolate, cream and butter.
Serve them as intended, in small spheres dusted with cocoa, or leave the
mixture melted for the best fondue or sauce ever.
12
ounces good-quality semisweet chocolate, chopped
3 4 cup heavy whipping cream (not whipped)
1 /4
cup (1/2 stick) sweet butter
Cocoa powder for dusting
Heat cream and butter in a medium saucepan over medium-high heat
until it just begins to boil. Remove from heat and stir in chocolate until
smooth (it will take a couple of minutes).
Let stand for about 1 hour to cool, then cover and chill for several
hours (or up to two weeks).
Form the truffles: Place about 1 1/2 cups of cocoa powder in a shallow
bowl. Spoon heaping teaspoonsful of the truffle mixture into your dry
hand. Working very quickly (these will melt in moments), roll the truffle
into a ball (it should not be perfect). Roll the ball in the cocoa powder
to coat evenly. Place the truffle on a plate or baking sheet and repeat
with remaining mixture. Chill until ready to serve. Makes 36 truffles.
Mexican -lot Chocolate
Because our version of this hot dessert drink is extra rich, serve it in
smaller teacup-sized portions rather than oversized mugs.
6 cups whole milk
2/3
cup sugar, or to taste
2
2
1 /8
4
1
cinnamon sticks
whole star anise
teaspoon hot chili powder
ounces unsweetened chocolate, chopped
teaspoon vanilla extract
Combine milk, sugar, cinnamon, anise and chili powder in a medium
saucepan over medium-high heat. Cook, stirring occasionally, until the
sugar dissolves. Add the chocolate and vanilla and stir until melted. Serve
hot. Makes 6-8 servings.
Chocolate Chocolate-Chip Meringues
(opposite page)
4
large egg whites
1 /4
teaspoon cream of tartar
11/2
cups granulated sugar
4 teaspoons cocoa powder
2
cups mini semisweet chocolate chips
Preheat oven to 275°F. Line two baking sheets with parchment. Set aside.
Place egg whites in a large bowl and beat with an electric mixer until foamy. Add
cream of tartar and whip until soft peaks form. Add sugar gradually, whipping until stiff
but not dry peaks form. Whip in the cocoa powder. Fold in chocolate chips. Drop by
heaping teaspoons onto the prepared baking sheets.
Bake until completely firm and dry, about 25 minutes. Allow to cool completely
before removing from pan. Makes 40 cookies.
Chocolate Creme Custards
(shown on page 84)
13/4
cups whole milk
2/3 cup heavy whipping cream
1 /2
cup sugar
1
teaspoon vanilla
6
ounces good-quality bittersweet (not semisweet) chocolate, chopped
6
large egg yolks
8
4 to 6-ounce ramekins
Preheat oven to 275T.
Combine milk, cream and sugar in a medium saucepan over medium-high heat and
bring just to a boil, stirring until sugar is dissolved. Add chocolate and cook over mod-
erately high heat, stirring gently with a whisk, until chocolate is melted and mixture
begins to boil. Remove from heat immediately.
To quickly cool the chocolate mixture (so the eggs won't curdle), set the pan in a
large bowl filled with ice and cold water and cool to room temperature, stirring occa-
sionally, for about 5 minutes. Whisk in vanilla and yolks.
Divide mixture among ramekins and place them in a baking pan. Add enough hot
water to reach halfway up the ramekins. Bake 60 minutes, until puddings are just set
around edges but centers still jiggle when the ramekins are slightly moved.
Remove from oven. Allow the custards to cool in the water bath. Cover and chill rame-
kins until ready to serve. Makes 8 servings.
IN platinum
• FEBRUARY 2008 •
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