Desserts
116
Dark chocolate truffles
THE DAY BEFORE:
Melt the chocolate in a bain-marie* over a low heat.
Stir thoroughly with a wooden spoon to achieve a smooth consistency. Gradually
add the diced unsalted butter, continuing to stir.
Pour the chocolate into the bowl with the metal blade.
While the machine is running, add the cream, egg yolks and powdered sugar via
the feed tube.
Blend for 30 seconds.
Pour this preparation into a large bowl and chill for 24 hours.
THE NEXT DAY:
Pour the cocoa powder into a glass.
Take a teaspoon of the chocolate mixture and roll into a ball in the palm of your
hand. Drop into the glass of cocoa powder.
Turn gently to ensure that it is evenly coated in cocoa, then lift out and put in a
pan.
Repeat this procedure until all the mixture has been used up.
Put the pan in the fridge.
The truffles will keep for 3 or 4 days in the fridge.
Remove them 15-20 minutes before handing them round so that they are not
too hard.
1
1
/
2
hrs
Food processor 3200
3200
4200
5200
Serves 2 4 6 8
7 oz
1
/
2
lb
3
/
4
lb 1 lb
3 tbsp 4 tbsp 6 tbsp 8 tbsp
2 2 3 4
4 tbsp 5 tbsp
8 tbsp
3
/
4
cup
4 tbsp 6 tbsp 9 tbsp
3
/
4
cup
Dark chocolate
Unsweetened cocoa powder
Egg yolks
Thick crème fraîche
Unsalted butter
3 tbsp 4 tbsp
1
/
2
cup
1
/
2
cup
Powdered sugar
1 hr40 min.
40 min.Preparation
24 hrs24 hrs24 hrs
24 hrsResting
483624
18Number truffles
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