SAVOR THE SMALL LUXURY OF CHOCOLATE TRUFFLES
Slightly uneven little spheres dusted in cocoa to simulate the soil on a freshly dug fungus — the black Tuber melanosporum — defines a chocolate truff le at its most basic. Inside is a firm yet velvety center, a confection called ganache. Truff les are never cheap, but before you take out the credit card, consider the homemade variety; they could not be easier to produce and do not require special equipment. With supervision, an 8year-old can shape and dip truff les for a nice afternoon activity.
In addition to the classic cocoa-coated version, chocolate truff les are often encased in a chocolate shell, sometimes embellished with nuts, icing and even gold leaf. Their f lavor can also be varied according to whether you opt for dark, milk or white chocolate, or add ingredients like raspberry purée, nuts and coffee, or spirits like port, brandy and even Champagne. Size matters, too. Chocolate truff les should be one-bite affairs, no more than 1 inch in diameter — 3⁄4- inch is ideal.
Fabricant is a food critic and wine writer for The New York Times, and the author of 12 cookbooks.
Makes about 40
6 ounces high-quality semisweet or bittersweet chocolate, 70 percent cacao
1⁄ 2
cup heavy cream 3 tablespoons ruby port or grape juice
1⁄ cup unsweetened
2
Dutch-process cocoa
Break chocolate into small pieces, place in a small, heavy saucepan and add cream. Place over low heat, stirring occasionally, until chocolate has melted. Remove from heat, stir in the port or juice; transfer to a bowl. Cover and refrigerate until mixture is firm, about 2 hours.
Spread a sheet of waxed or parchment paper on a baking sheet. Have a bowl of ice water handy. Use a spoon or spoons, or melon-baller, to scoop mounds of the mixture about 3⁄4- inch in diameter. Roll lightly between your palms to make nice spheres and place them on the paper. Occasionally moisten the spoon and your hands with ice water to keep the chocolate from sticking. Chill until firm, about 2 hours or overnight.
Spread cocoa on a chilled plate. Remove truff les from the refrigerator, roll each in cocoa and return them to the baking sheet. Refrigerate until firm. Truff les can be frozen for up to one week.
White Chocolate Prosecco Truffles
Makes about 40
6 ounces high-quality semisweet or bittersweet chocolate, 70 percent cacao
1⁄ 2
cup heavy cream
3 tablespoons prosecco
1⁄ pound high-quality white chocolate
2 for coating
Break dark chocolate into small pieces, place in a small, heavy saucepan and add cream. Place over low heat, stirring occasionally, until chocolate has melted. Remove from heat, stir in the prosecco and transfer to a bowl. Cover and refrigerate until mixture is firm, about 2 hours.
Spread a sheet of waxed or parchment paper on a baking sheet. Have a bowl of ice water handy. Use a spoon or spoons, or melon-baller, to scoop mounds about 3⁄4- inch in diameter. Roll lightly between your palms to make nice spheres and place them on paper. Occasionally moisten the spoon and your hands with ice water to keep the chocolate from sticking. Chill until firm, about 2 hours or overnight.
Break white chocolate in pieces and melt in the top of a double-boiler or place in a microwave-safe bowl and microwave for 1 minute at 50 percent power, stirring every 15 seconds. Allow chocolate to cool at room temperature to around 90 degrees, stirring from time to time. Drop chilled truff les one at a time into melted chocolate, quickly lifting them out with a small fork or a professional wire dipping loop, allowing excess to drip off. Arrange on baking sheet and refrigerate for about 2 hours.