Truffe Au Chocolat – Chocolate Truffles
The inspiration to many of our culinary musings, his mother has given us countless recipes from her own archives. En français, of course. I hope one day I won’t mistakenly put ground beef in a mousse au chocolat recipe… “Oh! It said œuf (egg)? Not bœuf (beef)?!”
It’s always an adventure to translate the recipes from french to english. We frequently have extended discussions about it, mainly because I insist on challenging his expert knowledge of his native language. Sometimes we resort to making random long distance phone calls to his mother to settle our dispute.
For instance, sucre en poudre is granulated sugar. But my initial interpretation would assume that it would be powdered sugar since poudre actually means powder. And sucre glace is powdered sugar although glace means ice, which would lead me to believe that sucre glace is sugar crystals – granulated sugar. Je ne sais plus!
Alas, truffe au chocolat has been translated successfully, sans bœuf.
|125||grams Lindt 85% Dark Chocolate, broken in tiny pieces|
|5||Tbsp butter, softened at room temperature|
|1||Tbsp crème fraîche|
|2||Tbsp powdered sugar|
|2||Tbsp unsweetened cocoa powder|
|1/4||cup finely chopped hazelnuts|
|2||tsp Myers Dark Rum or Cointreau|
- Using the bain marie method, melt the chocolate (do not stir!) in a bowl. Once the chocolate is melted, remove from heat and immediately stir in the egg yolk. Quickly add butter and stir until mixture is smooth and creamy. Next, add crème fraîche, powdered sugar and finally the alcohol. Mix thoroughly and refrigerate for one hour.
- Once your chocolate mixture is hard enough to mold, remove from refrigerator. Put cocoa powder and chopped hazelnuts in two separate bowls. Using two soup spoons, begin shaping your truffles into small spheres. After you’ve shaped your truffles, coat each one in either cocoa powder or the chopped hazelnuts. Return truffles to the refrigerator and keep chilled until ready to enjoy. Makes 10-12.