The wonderful guilty-pleasure confection known as chocolate can be used in every aspect of cooking. Even savory dishes can utilize the depth of flavor chocolate imparts. Out of the many chocolate creations in the world today, one delightfully rich and mysterious treat is the truffle. Simple round balls of chocolate that melt in your mouth (and hands), and can be infused with so many flavor combinations. If you’ve never tried your hand at making them before, this is definitely the time to start!
Ingredients:
- 1/2 cup plus 1 Tbsp. crème fraîche
- 1 tablespoon plus 1 tsp. unsalted butter
- 1/2 ounce black currant tea (approximately 2 Tbsp. loose tea or tea leaves from 6 tea bags)
- 10 ounces semisweet chocolate, finely chopped
- Unsweetened cocoa
Directions:
- In a small saucepan, combine crème fraîche, butter, and 2 tablespoons water. Bring to a boil. Remove from heat and add tea. Cover and let steep 5 minutes. Strain mixture through a fine sieve into a clean saucepan.
- Put chocolate into a medium-size bowl. Bring crème fraîche mixture to a boil again and pour over chocolate. Stir gently until all chocolate is melted (do not whisk). Pour into a 9-inch baking pan and spread evenly. Chill until firm.
- Line a cookie sheet with waxed paper. Using a melon baller, scoop chocolate to form balls about 3/4 inch in diameter, then roll gently into balls using palms. When rolling truffles, you can wear vinyl or latex gloves, or use your bare hands, if you dust your palms with cocoa powder. Without gloves the rolling will be easier, but not less messy. Place truffles on lined cookie sheet; cover and chill just to set, about 1 hour.
- To serve, place cocoa in a pie pan. Add several truffles one at a time to cocoa and swirl pan to coat. Transfer to serving plate or place truffles in mini muffin cups (available at grocery stores).
