RECIPE OF THE MONTH | October 2009
Chocolate Truffles
:: Recipe from Jason Pitschke | Executive Pastry Chef at Maison Boulud in Beijing, China ::
:: Ingredients :: 300 g cream 80 g inverted sugar or maple syrup or corn syrup 130 g unsalted butter 500 g the finest Michel Cluizel chocolate 80 mL Distillerie Du Perigord Armagnac or other liquor Michel Cluizel Cacao Powder (for rolling) :: Method :: Pour boiled cream and sugar over chocolate. Cool to room temp or 35-40 degrees and add butter and liquor. (If your mix splits whizz with hand blender.) Allow to solidify in the fridge overnight. Form truffles to desired size and roll in Michel Cluizel Cacao powder. :: Variation :: If you prefer a couverture enrobed truffle all you have to do is temper a batch of chocolate and dip away.