Tartuffi: truffles of the chocolate kind
If there are real truffles around, you can count on me. I can’t sniff them out underground like a dog, and I don’t have any favorite patches where they can be found every year, but I am never at a loss as to what to do with them once they get past that stage and into someone’s pocket.
This is another kind of truffle and one which I rely on when there must be a sweet and I’ve no time or oven space to make one. The chocolate truffle can be made anytime and kept sealed in the refrigerator or the freezer until you need it. No one has ever felt neglected by being given a chocolate truffle.
They are not difficult to make, but you do need patience and a bit of spare time. I wouldn’t start them after dinner on a week night, but might shape them then, after having made up the chocolate earlier. I also recommend thin surgical gloves for shaping. Most say to use a bain marie, or double boiler, for melting the paste. I use a super heavy copper pot, moving it onto and off the heat as needed. I suppose that works best if you’ve done this enough to know when the heat is needed. Use a double boiler!
These are all the same inside, but the beige ones have been rolled in hazelnut meal and the white ones in dried coconut. They need to be rolled in something so they won’t formlessly fall into a big chocolate puddle as they were before you shaped them. I made them from a 75% bittersweet chocolate by Perugina because it was on sale. My usual 65% Valrhona is better, but I am almost out of it.
Ingredients:
Equal weights of heavy cream or panna da cucina and bittersweet chocolate
butter
liqueur (I used coffee liqueur this time, but will try raspberry grappa the next time.)
something to roll the truffles in, which can be finely chopped nuts, superfine ground espresso, cocoa or anything fine, dry and edible.
This batch was about 4 ounces each of the chocolate and cream. I used 2 ounces of sweet butter for that amount, and 2 tablespoons of liqueur.
Chop the chocolate up so that it will melt more readily. A big knife will do this just fine. Put the cream into the warmed double boiler and heat it, then add the chocolate, stirring it while it melts. Just as the last small bits of chocolate are melting away, add the butter and stir in off the heat entirely.
Add the liqueur, stirring it in. Allow the mixture to cool to room temperature, stirring once in a while, then refrigerate it. Remember to stir it occasionally while it is chilling. Eventually, it will become a firm, shiny paste and it is ready to shape.
For each thing you want to roll the truffles in, get a soup plate and fill it partway. You will not want to touch things once you begin rolling truffles, so be prepared. Prepare a plate or a platter on which to put the finished truffles after rolling them. Get a teaspoon, the kind you set the table with. Put on your latex surgical gloves. You don’t have to wear them, but it will save you half an hour of cleanup time if you do.
Using the teaspoon, scoop out a small amount of the truffle paste and put it into your palm. Make it about 3/4″ in diameter. Using both hands, roll the paste between your palms, then drop the ball into the soup plate, rolling it around to get it covered, then lift the truffle away and onto a plate. Just keep doing that until you run out of material. Then strip off the gloves and toss them away. Put the pot into the sink with the teaspoon and soap and hot water. Put the plate of truffles into the fridge for a few minutes to firm up well.
When the truffles are thoroughly chilled, put them into a sealable container and keep them either in the refrigerator for up to several weeks, or in the freezer where they will keep almost forever. Take them out and bring them to room temperature to serve them. A small glass of grappa or brandy followed by a cup of espresso, and no guest will ever think you took it easy on dessert.
Buon appetito!
8 comments January 30th, 2008
