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Silky ganache rolled into poppable bites bathed in a bowl of cocoa powder. We have James Beard Award-winning cookbook author Patricia Wells to thank for bringing this recipe into our worlds. And I can guarantee you this is one when just a taste just isn’t enough.
I had the pleasure of attending Patricia’s cooking program in Paris last week, and the five days of wining and dining fruited many an I’ll-keep-this-forever recipes. But the chocolate truffles proved to be a standout. So when I shared a photo of the truffles on Facebook and Instagram, I wasn’t all too surprised the posts were met with a chorus of comments. “Recipe?” “Recipe please!” “Can you share the recipe?”
Ask and ye shall receive. I owe huge thanks to Patricia for hosting such a spectacular weeklong program in her Paris kitchen, complete with walking tours of the city’s best markets and a meal-of-a-lifetime at Guy Savoy. (Two words: Artichoke soup.)
Whether you’re in need of a hostess gift, a holiday gift, or simply want to give yourself a gift, one thing is certain: Patricia’s chocolate truffles recipe has you covered.
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- YIELD: About 30 truffles
- 7 ounces chocolate (66 to 72%), finely chopped
- 2/3 cup heavy cream
- 1 Tablespoon honey
- 2 Tablespoons salted butter, at room temperature
- 2 1/2 Tablespoons unsweetened cocoa powder
Line a 9-inch square baking pan with parchment paper, leaving a generous overhang on two sides.
Finely chop the chocolate and place it in a metal bowl.
In a medium saucepan, bring the cream and honey just to a boil over moderate heat. Watch carefully so the cream does not boil over. Pour 1/3 of the mixture over the chocolate in the bowl. Working rapidly with a whisk, mix to obtain a smooth and glossy texture. Gradually add the remaining cream, whisking to maintain a smooth and glossy emulsion. Whisk in the butter. Transfer the ganache to the parchment paper-lined pan, spreading it into an even layer. Fold the parchment paper over the ganache and cover it securely with plastic wrap. Set the pan aside at room temperature until set, about 3 hours.
Line a storage container with a cover with parchment paper.
Place a miniature fine-mesh sieve in a small bowl. Add the cocoa powder to the bowl.
To shape the truffles, use a small ice cream scoop or melon baller to form 1-inch balls of ganache. Smooth the surface with your thumb, or the heel of your hand, before releasing the ganache from the scoop. Roll the truffle quickly in your hands to form a smooth ball.
Drop the truffle into the cocoa, rolling it around, and then shake off any excess powder. Transfer the truffle to the storage container. Repeat for the remaining truffles. Store in the covered container at a cool room temperature for up to 2 days or refrigerate for up to 1 week. Bring to room temperature before serving.
Recipe printed with permission from Patricia Wells. Please do not copy or reprint this recipe without written permission.
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