Truffle au Chocolat are a quintessential
French indulgence during the festive
season, embodying elegance and
tradition. Originally created in 1895, these
rich, velvety chocolate confections were
inspired by the earthy truffle and
symbolize luxury and warmth. They are
now a celebrated French Christmas
tradition and often given as gifts.
Makes 24 truffles
Truffles
454 g Valrhona or Scharffen Berger semisweet
or dark chocolate
1 cup heavy cream
½ tsp black currant extract
Garnish
½ cup Valrhona or Scharffen Berger
unsweetened cocoa powder
Truffle au Chocolat
1. Line a baking sheet with waxed paper;
set aside.
2. In a food processor, pulse chocolate into
small pieces.
3. Heat cream in a small heavy saucepan over
medium low heat until bubbles begin to
appear around pan edges and cream begins
to steam. Pour cream over chocolate in food
processor. Let stand 10 minutes, then blend
until smooth. Add extract; pulsing to blend.
Pour into a shallow bowl, cover and
refrigerate until firm, about 3 hours.
4. Using a spoon, scoop out mixture and
quickly roll into rough balls. Place on baking
sheet; if very soft, refrigerate for another
30 minutes.
5. Place cocoa powder in a shallow bowl; roll
balls in cocoa to coat. Refrigerate in an
airtight container up to 2 weeks. Serve at
room temperature.
Enjoy these delicious European
CHRISTMAS RECIPES
Make Austria's classic Sachertorte
16 | Viking Explorer Society News
