Chocolate Truffles
Simple Recipes Valentine's Day French Desserts
Smooth chocolate truffles. The most sensual chocolate truffles I've ever tried. They really melt in the mouth! The recipe belongs to Alice Medrich, who "imported" it from France and made it public. The only difference is that I used more water (100ml instead of 60ml), to be able to serve them straight from the fridge. If you want them firmer or if you want to shape them into balls, you can use the amount of water in the original recipe. You can also infuse the water with various flavors (lavender, Earl Grey tea, lemon verbena, mint, orange zest, coffee, etc).
Ingredients
225g dark chocolate (50% cocoa)
70g butter
1 pinch salt (fleur de sel)
1 egg yolk
100ml boiling water
2-3 tablespoons cocoa powder
How to prepare chocolate truffles
- Melt the chocolate and cubed butter over steam. Add the salt and stir briefly, just until combined. Pour this mixture into a food processor.
- Whisk the egg yolk. Add the hot water in a thin stream while continuously whisking. Pour this mixture over the chocolate in the food processor and mix on medium speed for 1 minute to aerate the chocolate well. When you stop the processor you will see small air bubbles throughout the chocolate.
- Pour the mixture into a tray lined with plastic wrap (I used a loaf pan). Level the surface. Refrigerate for several hours until firm.
- Remove the chocolate from the tray using the plastic wrap. Cut into squares, rectangles or hearts (whatever shapes you want). Keep running your knife or cutter through hot water, it will cut more easily.
- Roll the pieces through cocoa powder.
Melted chocolate and butter
Egg yolk with boiling water
Mixture in the tray
Run the truffles through cocoa
