Friday, May 13, 2011


Copyright 2011 LtDan'sKitchen Blogs
I have no memory of when I first tasted Truffles. It is most likely from a random purchase at the World Market, a favorite store of mine that sells everything from furniture to wines to kitchen gadgets and even art pieces. It is one place where I can buy crafts from back home so I love this store for that alone (second reason are TimTams). It reminds me somehow of something familiar and a favorite of both me and my Mom, the Negros Showroom.

I also frequent this Chocolatair at Ventura, California whenever I have the chance to attend the GRC conference. They sell wonderful truffles although the proprietor was none too friendly. It was always a tough choice going back to a place that sells something you love but with a bad attitude that puts you off as a customer. More often than not however, the craving overrides principles so despite any personal issues, I go and enjoy their truffles. Where is my pride you might ask, "Who cares, I'm not missing out on my truffles"!

There are different variations of truffles but I think the basic and most simple kind is the best one. No fuss and no gimmicks, just pure chewy chocolate with a hint of liqueur finished with a dusting of cocoa powder. Just dare take one bite and you'll be hooked. I have worked with several recipes of truffles but I think the easiest one that always delivers is Ina Garten's version. I've made some minor revisions but overall, it is so easy to make you'll wonder why you've never tried it before. Here then is the Barefoot Contessa's recipe of truffles.

*Chocolate Truffles - Adapted

Copyright 2011 LtDan'sKitchen blogs
1/2 lb bittersweet   chocolate
1/2 lb good semisweet   chocolate
1 cup heavy cream
3 tbsp Kahlua
2 tsp instant coffee
1/2 tsp good vanilla   extract
Cocoa powder

1.Chop the chocolates
   finely with a sharp
   knife. Place them in a heat-proof mixing bowl.

2.Heat the cream in a small saucepan until it just boils. Turn off the
   heat and allow the cream to sit for 20 seconds. Add the instant coffee.
   Pour the cream through a fine-meshed sieve over the chocolate. With
   a wire whisk, slowly stir the cream and chocolates together until the
   chocolate is completely melted.

3.Whisk in the Kahlua and vanilla. Set aside at room temperature for 1
   hour or if you are in a hurry, cool in the fridge but do not freeze.

4.With 2 teaspoons, spoon round balls of the chocolate mixture onto a
   baking sheet lined with parchment paper. Refrigerate for 30 minutes,
   until firm.

5.Roll each dollop of chocolate in your hands to roughly make a round  
   ball. Roll in cocoa powder. These will keep refrigerated for weeks.

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