Sweets Week Part I: Bittersweet Chocolate Truffles

I’m tempted to just let the pictures speak for themselves, but like Joe Biden, I have a verbosity reputation to maintain.

I also have a sweet tooth reputation to maintain, which is why I finally summoned the courage to whip up a batch of these decadent desserts. Between the truffles, the lemon squares I made last week and the apple pastries that are waiting in the wings (thanks to some overzealous apple picking), sugar is my new best friend.

These truffles – made from yet another Bon Appetit recipe – are simple but extremely rich. In retrospect, I probably shouldn’t have made them nearly as big as I did (half the size of a golf ball), and probably should have brought them to work instead of eating them all myself. Don’t worry, they lasted at least a week… I think.

Another warning: make sure the chocolate you use is room temperature. I used some Ghirardelli chocolate chunks right out of the freezer and had a hell of a time trying to get the chocolate melted and combined with the cream. In fact, the first time I tried, I was left with a chunky mess because some of the chocolate pieces didn’t in fact melt.

Here’s what it looked like after I re-melted that mess in the microwave, and then re-chilled it:

As you can see from the crater, the truffle base (simple chocolate ganache) is nice and smooth. But if I had to do it all over again, I might have used this guy’s melting process.

For the next step, it would be beneficial to have a melon scooper. I, of course, didn’t, so I went with the sloppy alternative of forming the little chocolate balls by hand. This process yielded some slightly amorphous truffles:

After chilling for an hour, the truffles were ready for their coating. This could be as easy as rolling them in cocoa powder or as sloppy and difficult as rolling them in melted chocolate in the palm of your hands. Guess which one I chose?

After suppressing the impulse to coat whatever I could get my hands on (including myself) in melted chocolate, I covered the truffles but still had some chocolate left over. Being the consummate artist, I decided to use the melted leftovers as an homage to Jackson Pollack, dripping and splattering the chocolate on and around the finished truffles.

Question: Is there anything chocolate can’t do?


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