My Love of Truffles!

CHOCOLATE is the language of LOVE! 

Here's a brief history on the Chocolate Truffle and my adaptaion..... in a "D"Licously Creamy Recipe for these homemade goodies.  What's not to love?

These Homemade Truffles are melt in your mouth Awesomeness!

As the story goes........THE CHOCOLATE TRUFFLE, a French invention, the original chocolate truffle was a ball of ganache, chocolate and cream, often flavored and rolled in cocoa as shown in the photo at the left. It was named after the precious black truffle fungus because of its physical resemblance. According to legend, the chocolate truffle was created in the kitchen of French culinary giant Auguste Escoffier during the 1920s. One day, as his stagiaire (apprentice) attempted to make pastry cream, he accidentally poured hot cream into a bowl of chocolate chunks rather than the bowl of sugared egg he should have aimed for. As the chocolate and cream mixture hardened, he found he could work the chocolate paste with his hands to form a bumpy, lopsided ball. After rolling the new creation in cocoa powder he was struck by their resemblance to the luxurious truffles from the French Périgord region and the Piedmont area of Italy.

As the concept developed, different truffle textures were created by rolling the center ganache in white confectioners sugar or finely chopped nuts, and the ganache was flavored with Champagne and liqueurs.

Here's my recipe.  Have FUN, prepare to get messy in chocolate, spread a dollop on your nose and take a few pics!  Once you make truffles.....You have arrived! LOL



Ingredients

• 1/2 pound good dark or bittersweet chocolate such as Lindt
• 1/2 pound good semisweet chocolate, such as Ghiradelli
• 1 cup heavy cream
• 1 tablespoon espresso coffee
• 1/2 teaspoon pure vanilla extract
• Confectioners' sugar
• Cocoa powder

Directions

Chop the chocolates with a sharp knife, until fine. Place them in a glass, heat proof mixing bowl.




Heat the cream in a small saucepan until it just boils. Turn off the heat and allow the cream to sit for 20 seconds. Pour the cream through a fine-meshed sieve into the bowl with chocolate. With a wire whisk, slowly stir the cream and chocolates together until the chocolate is completely melted. Whisk in the coffee and vanilla. Set aside at room temperature for 1 hour.




With 2 teaspoons, spoon round balls of the chocolate mixture onto a baking sheet lined with parchment paper. Refrigerate for 30 minutes, until firm. Roll each spoonful of chocolate in your hands to roughly make a round ball. Roll in confectioners' sugar, cocoa powder or both. These will keep refrigerated for weeks, but serve at room temperature.

I'd love to see your pics!!