{"id":155,"date":"2010-10-29T20:38:52","date_gmt":"2010-10-29T15:38:52","guid":{"rendered":"http:\/\/www.chefmorgan.com\/?p=155"},"modified":"2013-03-07T13:08:19","modified_gmt":"2013-03-07T21:08:19","slug":"truffled-truffles-french-cooking-recipes-simple-pleasures","status":"publish","type":"post","link":"https:\/\/www.chefmorgan.com\/engine\/truffled-truffles-french-cooking-recipes-simple-pleasures","title":{"rendered":"truffled truffles"},"content":{"rendered":"

\"truffled
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Take advantage of the truffle season and satisfy your sweet tooth at the same time.  This recipe takes a few hours but that is only to let the chocolate interior set – <\/span>so do not let the \u201cfew hours\u201d scare you<\/span><\/em>.   In fact, because the truffles can be made ahead of time or spread out over a couple days (you can make the interior one day and temper the chocolate exterior the next day), they are a perfect dessert for a dinner party.<\/span><\/p>\n


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This recipe is designed to replicate the appearance and feel of an unearthed truffle<\/span>.  The interior is a soft ganache infused with truffle butter and fresh truffle pieces (fresh or canned if you have them).  The outer layer is tempered chocolate creating a firm exterior.   Because these are supposed to look like unearthed truffles, they should not be perfectly round, but irregular shapes (which makes this recipe very forgiving).  Lastly, to further add to their appearance as unearthed truffles, they are garnished with  cocoa powders of different shades.<\/span><\/p>\n

For presentation, serve the truffles on a platter or a tray lined with a softened piece of brown paper (a lunch bag is perfect).  You can also use a shallow basket instead of a tray.  To create a worn appearance, simply crumple the paper in your hands and rub it back and forth against itself.  You want the paper to be soft.  Toss a few pinches of cocoa powder on the paper and tap off the excess.<\/span><\/p>\n

When  your guests ask you where you found these amazing delicacies, you can tell them  that it was something you \u201cjust dug up\u201d in your own kitchen.<\/span><\/p>\n

Serve with a dessert wine or your favorite port in a simple, small glass.<\/span><\/p>\n

Je vous souhaite un bon app\u00e9tit<\/span> <\/span><\/em>!<\/span><\/em><\/p>\n

LM<\/span><\/p>\n

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\"truffled
\n<\/span><\/p>\n

truffled truffles<\/span><\/p>\n

 <\/p>\n

stats<\/span>:<\/span><\/p>\n

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Yield<\/span>:  approximately 4 dozen
\n<\/span>Serves<\/span>:  48  (1 truffle each)
\n<\/span>Calories per serving<\/span>: approximately  192<\/span><\/p>\n

 <\/p>\n

what you need<\/span><\/span>:<\/span><\/p>\n

truffle interior<\/span><\/span><\/p>\n

2 tablespoons (4 ounces) truffled butter*
\n<\/span>1\/2 cup shaved truffles<\/span>, small chop (fresh or preserved)*
\n<\/span>1 pound (16 ounces) bittersweet chocolate (68 %-72 % cocoa solids), chopped
\n<\/span>10 ounces heavy cream<\/span><\/p>\n

 <\/p>\n

truffle exterior<\/span><\/span><\/p>\n

8 ounces bittersweet chocolate (66 %-72% cocoa solids), melted
\n<\/span>Bittersweet chocolate (66 -72 % cocoa solids), room temperature (as needed)<\/span><\/p>\n

 <\/p>\n

garnish<\/span><\/span><\/p>\n

Light sweetened cocoa powder (as needed)
\n<\/span>Dark sweetened cocoa powder (as needed)
\n<\/span>Black Oynx cocoa powder<\/span>* (as needed)
\n<\/span>Silver dust (optional)*<\/span><\/p>\n

 <\/p>\n

how to:<\/span><\/span><\/p>\n

make truffle interior<\/span><\/span><\/p>\n