Gourmet Cream Truffles
1/3 cup heavy cream
1 vanilla beans
1 egg yolk
1 tablespoon sugar
1 teaspoon sugar
2 tablespoons unsalted butter
2 teaspoons creme de cacao*
COATING:
1 tablespoon unsweetened cocoa powder
1 teaspoon unsweetened cocoa powder
2 tablespoons powdered sugar
*Can replace with same amount liquid: strong coffee, rum,
kirschwasser, raspberry fromage frais,etc.,grenadine--all depending
on the flavor you want.
Line a jelly-roll pan with parchment paper or waxed paper. In a
medium sized saucepan (heavy base) bring whipping cream and vanilla
almost to a boil. remove from heat, cover and set aside 30 minutes.
Remove vanilla bean. In a small bowl, whisk sugar and egg yolk until
pale and thick, whisk into whipping cream in pan. Return pan to heat
and gently heat without boiling. add chocolate and butter, stirring
until mixture is smooth. Stir in liquid. Pour into prepared pan and
chill 1 hour or until firm.
To Prepare Coating: Sift cocoa and confectioner's sugar onto a
plate. Pull off small pieces of chilled truffle mixture and roll
into balls. Roll each ball in sifted cocoa mixture and place in
paper cups, if desired. Refrigerate and eat within 2-3 days. Makes
20 pieces.
Variations: Truffles may be coated in melted white or dark
chocolate, or rolled in crushed pralines or nuts, as an alternative
to cocoa and confectioner's sugar. Drizzled contrasting chocolate
makes an attractive finish for chocolate coated truffles. if dipping
in chocolate, you should put truffle mixture balls in the freezer
for five minutes before coating to form a crust--the coating will be
easier for you. Also make sure the coating is not too hot--90�F. |