Truffles

Truffles

Chocolate and the holidays go together well to say the least. Making truffles couldn’t be easier and they make a big impression on the people. No secret here: use the best quality ingredients you can find. No less than 61% cacao chocolate, organic heavy cream, good booze (for interesting flavor profiles),etc.

Easy rule of thumb for dark chocolate truffles….

8 oz bittersweet chocolate, chopped

1/2 cup heavy cream

1 T booze ( use common sense; Grand Marnier for orange, Drambuie for scotch, kahlua for coffee, etc)

1/4 t sea salt

Unsweetened cocoa powder for rolling

Place chocolate in a bowl. Bring cream and salt to a simmer in a small saucepan. Pour over chocolate and let stand for two minutes. Whisk until smooth.

Pour chocolate mixture into a parchment lined square dish (8 inch works) and refrigerate until chilled, about 30 minutes.

Remove chocolate block using parchment to lift up and out onto a cutting board. Cut block into small squares. Place squares into cocoa powder. Shake off excess. Ready to serve.

Remember: good chocolate, good cream and good booze.

Happy New Year from BLC

 

 

…with apologies to Martha Stewert.

 

 


Related Posts

Peaches & Cream

Peaches & Cream

Looking for a sexy late summer food pairing? Look no further… Whether it be freshly made chèvre from a local herd of Tomales Bay goats at White Whale Farm or thickened creme fraiche (we make ours using Sonoma & Marin county cream) turned into a […]

Wedding Album – A West County Garden in June

Wedding Album – A West County Garden in June

Here at BLC, we feel lucky to have the opportunity to cook for clients on their wedding day.  The enthusiasm & excitement of the wedding planning process is infectious & it inspires us to create menus that are as unique & multi-faceted as the couples […]