Chocolate Truffles
It's always a treat to be given a home-made food gift from a good cook. Trent Conry - chef of Ardeo - has three sumptuous chocolate recipes for food presents any time of year but especially the holiday season, that even a modest cook can tackle fearlessly.
White Chocolate Mint Truffles:
16 ounces heavy cream
1 bunch fresh mint
3 pounds white chocolate plus 6 ounces for coating
2 ounces butter plus 1/2 tablespoon for coating chocolate
Bring cream and mint to a boil, then strain through a fine sieve, pressing and then discarding the mint.
Stir in white chocolate and 2 ounces butter until incorporated. Scrape into a bowl and leave overnight in a cool place or refrigerator to set.
Roll or scoop into balls with a pointed metal spoon. Place some distance apart on a cake grid.
Put 6 ounces white chocolate in a heavy-bottomed pan over low heat with half a tablespoon of butter, stirring to incorporate until all is melted.
Pour white chocolate over balls to cover, and leave to cool and firm.
Dark Chocolate Rum Truffles:
3 pounds dark chocolate
1 pint heavy cream
1 ounce rum
1 ounce rum extract
Cocoa powder
Bring the heavy cream to a boil. Melt together cream and chocolate and stir till smooth. Stir in rum and extract.
Scrape into a bowl and let sit overnight in a cool place or refrigerator.
Roll or scoop into balls. Roll in cocoa powder to coat.
Ganache Cubes:
1 quart heavy cream
4 pounds dark chocolate
2 ounces anise extract (or other flavor)
Good cocoa powder
Bring the heavy cream to a boil. Melt together cream and chocolate and stir till smooth. Stir in anise extract.
Chill ganache in a sheet pan overnight.
Cut into cubes.
Roll in cocoa powder to coat.
These recipes first appeared in the NorthWest Current. Photo courtesy Trent Conry.