The plan for 2011 -- growth! Personal growth. Professional growth (wherever Tapenades may take me). Whatever your plan is for the new year, I hope it's bright and full of great experiences.
Here's to a bright future!
Chocolate Truffles with Fleur de Sel
adapted from Epicurious
12 ounces bittersweet or semisweet chocolate chips, finely chopped, divided
1/3 cup sugar
2 tablespoons water
2/3 cup whipping cream
1/4 teaspoon fleur de sel
2 tablespoons cocoa powder
Place 8 ounces chocolate in metal bowl over saucepan of barely simmering water (do not allow bottom of bowl to touch water); stir until chocolate is smooth. Remove chocolate from over water.
Combine sugar and 2 tablespoons water in small saucepan. Stir over medium heat until sugar dissolves, occasionally brushing sides of pan with wet pastry brush. Increase heat; boil until syrup is deep amber color, brushing down sides and swirling pan occasionally, about 4 minutes. Add cream (mixture will bubble). Stir over very low heat until caramel is smooth. Mix caramel and 1/4 teaspoon fleur de sel into melted chocolate. Chill until truffle filling is firm, at least 3 hours.
Coarsely grind the remaining 4 ounces in a food processor. Combine ground chocolate with cocoa powder. Using 1 tablespoon truffle filling for each truffle*, roll into balls, then roll in cocoa/chocolate chips. Arrange on baking sheet. Chill.
* Notes: If you are finding it difficult to make a ball, dip your tablespoon into a cup of water before you make each ball.
Happy New Year!
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