Chocolate truffles
Chocolate is such a personal thing. I almost feel the same with chocolate as I do with perfume. I would hesitate to offer someone chocolate (as perfume) unless I knew exactly what they liked.
By the way, have you heard of Le Whif? The idea here is to sniff chocolate scent, getting a high from it minus the calories.
In any case, this is made with Callebaud, which is my favorite maker with a touch of lime zest.
INGREDIENTS: For 8 truffles (can double or triple the recipe)
- 2 ounces of whipping cream
- 100 g. or 3.4 ounces of Callebaud dark semi-sweet
- 1 Tablespoon of unsalted butter
- Zest of half a lime
- 1/4 cup of unsweetened cocoa powder
- Grate the chocolate into slivers with a knife. Set aside.
- Heat the cream to the boiling point; remove from the heat, add the chocolate and stir till the chocolate melts completely. Add the butter and stir to melt. Add the grated lime zest and stir to combine.
- Pour into a greased small cube-shaped container. Cover with wrap and store in the fridge for at least 2 hours; remove from the fridge and unmold with a knife; cut into small squares, sprinkle with cocoa powder on all sides and serve.
This post is part of a truffle mania challenge in which some chocolate loving foodies are bringing their own personal touch to truffles on May 30, 2011.
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