As promised, here is the chocolate truffle recipe, courtesy of Nancy Matthews of
Chocolat de Nannette, guest chef Wednesday with Doni Greenberg at the Cascade Theatre for third of four in the theatre’s film/food features, Babette’s Feast.
French-Style Dark Chocolate Truffles
8 oz. Dark semisweet chocolate
1 cup heavy cream (room temperature)To make the ganache:
Chop chocolate into small pieces. Put it in the top half of a double boiler or medium heat, making sure the water does not touch the top pan.
When all the chocolate is melted, remove the top of the double boiler and scrape chocolate into a bowl ( being careful not to drip any water into the chocolate while transferring into bowl). Let cool for 5 to 10 minutes. Then whisk in the room temperature cream until chocolate and cream are all blended, about 30 seconds or so.
Spread the ganache with a rubber spatula onto a cookie sheet lined with parchment paper. Chill the mixture for 2 to 4 hours, or until you think you can touch and roll the truffles without the ganache melting.
Take a little ganache at a time and form a 1/2-inch truffle ( with as little contact as possible so chocolate doesn’t melt).
Now roll into grated chocolate, nuts, cocoa, toasted coconut, espresso, peppermint and crushed toffee. Use your imagination!!
Place the truffles onto another parchment-lined cookie sheet, or put directly on the dish you will be presenting to your guest. (This process needs to be fairly quick.)
Return the truffles to the refrigerator for at least 10 minuets before serving, or prepare far in advance and serve when ready for dessert.
Truffles are great with coffee and fantastic with a nice smooth red wine!
This recipe will make approximately 48 truffles.
Warning: These truffle are very rich, very addicting and they will get very soft if left out for a long time!
