heart shaped cookies or cupcakes or chocolate molton lava cake. Because let's face it, food is love. I know it's wrong and I should see a shrink, but it's true. At least for those of us who have big passion for food (I can't really relate to people who don't, although I envy them when my pants don't fit).
CARAMEL-CHOCOLATE TRUFFLES WITH FLEUR DE SEL
Makes about 32
20 oz. bittersweet or semisweet chocolate, finely chopped (divided)
1/3 cup sugar
2 tablespoons water
2/3 cup whipping cream
1/4 teaspoon fleur de sel, plus more for sprinkling
1/2 cup unsweetened cocoa powder
1. Place 8 oz. of the chocolate in metal bowl over saucepan of barely simmering water (do not allow bottom of bowl to touch water); stir until chocolate is smooth. Remove chocolate from over water.
2. Combine sugar and 2 tablespoons water in small saucepan. Stir over medium heat until sugar dissolves, occasionally brushing sides of pan with wet pastry brush. Increase heat; boil until syrup is deep amber color, brushing down sides and swirling pan occasionally, about 4 minutes. Add cream (mixture will bubble). Stir over very low heat until caramel is smooth. Mix caramel and 1/4 teaspoon fleur de sel into melted chocolate. Chill until truffle filling is firm, at least 3 hours.
3. Place cocoa in bowl. Using 1 tablespoon truffle filling for each truffle, roll into balls, then roll in cocoa. Arrange on baking sheet. Cover; chill overnight.
4. Line a baking sheet with foil or parchment. Place remaining 12 oz. chocolate in medium metal bowl over saucepan of barely simmering water (do not allow bottom of bowl to touch water); stir until chocolate is melted and smooth and thermometer inserted into chocolate registers 115° F. Remove bowl from over water. Working quickly, submerge 1 truffle in melted chocolate. Using fork, lift out truffle and tap fork against side of bowl to allow excess coating to drip off. Transfer truffle to prepared sheet. Repeat with remaining truffles. Sprinkle truffles lightly with additional fleur de sel. Let stand until coating sets, at least 1 hour. (Can be made 1 week ahead. Cover and chill. Bring to room temperature before serving.)
from Bon Appétit, January 2004
|melting the chocolate (I used Callebaut)|
Do I need to say use good chocolate? Because obviously,
the better the chocolate, the better your truffles will be.
|sugar and water|
|brushing the side of the pan|
|adding the cream|
|The caramelized sugar will most likely seize up on you |
and be lumpy. Just keep stirring and it will melt into
the cream and become smooth.
|adding fleur de sel to the melted chococlate|
|mixing in the caramel mixture|
|I let mine chill overnight and it was rock solid, so I took it |
out of the fridge for a while before I started rolling my truffles.
That was the first one. By the time I was finished, both
my hands were completely covered in chocolate (along
with the table, phone, camera and most of the kitchen).
|rolling in cocoa|
|covered in cocoa|
|And if you just don't have it in you to melt |
more chocolate and dip, you can stop right here.
|But I melted...|
|It was worth it.|