Monday, March 1, 2010

Chocolate Truffles

For Mardi Gras at NSA, and UI Graduate Colloquium, on Mardi Gras.

More or less, from Julia Child Mastering the Art of French Cooking, v. II

No pictures--I had to rush through the recipe.

2 shots Espresso
7 oz semisweet baking chocolate
1 oz unsweetened chocolate
5 oz chilled unsalted butter
1 tbsp Frangelico
2 oranges worth of orange zest
unsweetened cocoa powder

Put the coffee and the chocolate in a (large) glass bowl, and place the bowl over simmering water to melt the chocolate. When the chocolate has softened, beat with an electric mixer till perfectly smooth and creamy. Remove from the heat, and beat for a moment to cool. Cut chilled butter into 1/3 in slices and gradually beat into the chocolate with mixer, adding a new piece as soon as a previous one is almost absorbed. When smooth, beat in the Frangelico and orange zest. Chill for an hour or two till firm.

When the chocolate mixture has chilled and set, remove by teaspoon, roll into rough circular shapes, then roll in the cocoa.

Julia Child says the recipe makes about 18. I quadrupled it and got about 90. Also, it nearly ruined my teaspoon measure. If you make lots, make sure the teaspoon is sturdy.

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