Resolution. Chocolate.
Jun. 11th, 2006 04:14 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
madbakerTruffles au Cocolat
1 lb bittersweet chocolate, coarsely chopped (I used 72% Scharffen Berger)
12 Tbsp butter, chopped
2 lg egg yolks, at room temperature
1/2 cup boiling water
1/4 cup sugar
1/2 cup unsweetened cocoa powder
Line the bottom and sides of an 8" baking pan with parchment and set aside. Place the chocolate and butter in a double boiler over simmering water, on low heat. Stir frequently until the chocolate and butter are almost completely melted and smooth. Remove the boiler and stir with a rubber spatula to complete the melting. Set aside, leaving the heat on.
Place the egg yolks in a small metal bowl. Dissolve the sugar in the boiling water, then stir into the yolks. Place the bowl over the simmering water and stir constantly with a heatproof rubber spatula, sweeping the bottom of the bowl to prevent the eggs from scrambling, until it reaches 160 degrees. Remove and scrape immediately over the melted chocolate. Stir gently without whisking until blended and smooth. Pour into the lined pan and spread evenly. Cover and chill until firm, at least 2 hours.
Place the cocoa in a medium bowl. Remove the truffle pan from the fridge and use the liner to transfer the chocolate to a cutting board. Allow it to soften for about 30 minutes, until it can be cut without cracking. Invert and peel off the liner. Cut the truffles into 1" squares (leave them square, or dust your hands with cocoa and roll into balls). Refrigerate, then remove from fridge for 20 minutes before serving. They will keep in the fridge for up to 2 weeks, but I don't see how they would last that long.
What worked: Tasty. Elegant. Simple. Chocolate. The cocoa powder added enough bite to keep these from being too sweet.
What didn't: I made a half batch, but used a full-sized baking pan; the truffles were flat rectangles rather than cubes. Also, it took waaaay longer than it should have for the egg mixture to reach 160. It did. Eventually.
Will I make it again? The wife would probably divorce me if I didn't.
1 lb bittersweet chocolate, coarsely chopped (I used 72% Scharffen Berger)
12 Tbsp butter, chopped
2 lg egg yolks, at room temperature
1/2 cup boiling water
1/4 cup sugar
1/2 cup unsweetened cocoa powder
Line the bottom and sides of an 8" baking pan with parchment and set aside. Place the chocolate and butter in a double boiler over simmering water, on low heat. Stir frequently until the chocolate and butter are almost completely melted and smooth. Remove the boiler and stir with a rubber spatula to complete the melting. Set aside, leaving the heat on.
Place the egg yolks in a small metal bowl. Dissolve the sugar in the boiling water, then stir into the yolks. Place the bowl over the simmering water and stir constantly with a heatproof rubber spatula, sweeping the bottom of the bowl to prevent the eggs from scrambling, until it reaches 160 degrees. Remove and scrape immediately over the melted chocolate. Stir gently without whisking until blended and smooth. Pour into the lined pan and spread evenly. Cover and chill until firm, at least 2 hours.
Place the cocoa in a medium bowl. Remove the truffle pan from the fridge and use the liner to transfer the chocolate to a cutting board. Allow it to soften for about 30 minutes, until it can be cut without cracking. Invert and peel off the liner. Cut the truffles into 1" squares (leave them square, or dust your hands with cocoa and roll into balls). Refrigerate, then remove from fridge for 20 minutes before serving. They will keep in the fridge for up to 2 weeks, but I don't see how they would last that long.
What worked: Tasty. Elegant. Simple. Chocolate. The cocoa powder added enough bite to keep these from being too sweet.
What didn't: I made a half batch, but used a full-sized baking pan; the truffles were flat rectangles rather than cubes. Also, it took waaaay longer than it should have for the egg mixture to reach 160. It did. Eventually.
Will I make it again? The wife would probably divorce me if I didn't.
