COOKING FRENCH IN FLORENCE
FULL RECIPES FROM EPISODE #1 - How to Make Debussy’s Favorite Treats & Musical Selections
Les Truffes au Chocolat
Is there anything better than a perfect bite of chocolate and cream? Maybe chocolate, cream, and pistachio! Get your most decadent ingredients out and start rolling up the goodness! Thought to have been created by accident when a well know French Chef accidentally poured hot cream into a bowl of chocolate chunks instead of the intended bowl of sugared eggs, a miracle was born!
Yield: About 12 truffles
INGREDIENTS
Chocolate Ganache:
5 ounces excellent bittersweet chocolate (Valrhona, Callebaut, Lindt, Scharffen Berger, etc.)
½ cup heavy cream
about ½ cup cocoa powder, powdered sugar or chopped nuts
DIRECTIONS
Finely chop the chocolate. In a small saucepan, scald the cream. Remove from heat and immediately add the chocolate. Let stand for 1 minute. Stir with a whisk until smooth, then cover and refrigerate until firm. Can be kept in the fridge for a couple of days.
Place the sifted cocoa powder, sifted powdered sugar or chopped nuts in the bottom of a pie plate. Form the firm chocolate mixture into tablespoon-sized mounds, dropping them into the pie plate. Roll into balls between palms and then roll again in the pie plate to coat the entire surface. Remove truffles to serving plate or place in fluted paper cups for petits fours.
Keep the truffles covered and refrigerated until serving time. They will keep for up to 5 days.