The Chocolate Truffle: A French invention.
Need I say more?
According to legend, the chocolate truffle was accidentally created in the kitchen of French culinary giant Auguste Escoffier during the 1920's where his apprentice poured the hot cream into a bowl of chocolate chunks instead of the sugared eggs. The resulting bumpy, lopsided ball resembled, to Auguste's mind, the luxurious truffles from the French Perigord region.
I wonder if the poor apprentice lost his job or was promoted?
Just four simple ingredients. That's all that stands between you and these gorgeous little treats that are the perfect gift for friends and family. But be warned....they're rich!
½ cup pouring cream | 90g unsalted butter | 300g dark chocolate, finely chopped | cocoa powder |
Makes approximately 25
- Over a low heat, bring cream and butter to a simmer (just before boiling point), than take off the heat.
- Add the finely chopped chocolate and stir with a whisk until completely smooth.
- Place in a clean bowl and refrigerate until firm (approx 1 hour).
- Toss teaspoons full of the truffle mixture into cocoa powder to cover, then roll into a ball shape.
- Keep refrigerated until needed.