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 Holiday truffles for entertaining or gift
giving. Recipe submitted by Dana Hunter from Montclair.
Gayle's
Famous Truffles
- 1 1/2 cups crème
fraîche*
2 tablespoons finely ground espresso beans
12 ounces best-quality bittersweet chocolate, chopped
1 1/2 pounds semisweet chocolate, chopped
1 1/2 cups unsweetened Dutch-process cocoa powder
- Combine crème fraîche
and ground espresso in a small saucepan over medium heat. Bring
mixture to just below a boil, stirring frequently. Remove from
heat. Place chopped bittersweet chocolate in a medium bowl. Strain
hot crème fraîche mixture into bowl with chocolate.
Whisk until melted and smooth. Cool completely, then cover and
let rest in a cool place overnight.
- The next day, the mixture
should be firm yet still supple enough to pipe. Place in a pastry
bag fitted with a large, plain tip and pipe bite-size "kisses"
onto parchment-lined baking sheets. Refrigerate until just set,
about 30 minutes. Using your palm, gently press down the point
that sticks up on each truffle. Transfer to the freezer and freeze
until hard, at least 2 hours or overnight.
- Spread the cocoa powder
out on a shallow-sided sheet pan; set aside.
- In the top of a double
boiler set over barely simmering water, melt the semisweet chocolate
until liquid, but not so hot that you can't touch it. Wear disposable
gloves if it's still too hot for you. Dip frozen truffle centers
into melted chocolate, shaking off excess and set them in the
pan with cocoa powder. When all the truffle centers are dipped
and the chocolate has started to set, gently but thoroughly shake
the sheet pan to roll the truffles around in the cocoa until
coated. You may need to dip the truffles in 2 batches to avoid
overcrowding the pan.
- Carefully remove to another
sheet pan and refrigerate, uncovered, 30 minutes. Transfer to
an airtight container and keep chilled until almost ready to
serve. Bring to room temperature before serving.
Makes about 50 truffles.
*can substitute sour cream,
if not available.
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