Bottega - Michael Chiarello [89]
MAKES 2 DOZEN 11/2-INCH TRUFFLES
1 cup heavy cream
6 ounces Parmesan rinds, plus 3/4 cup freshly grated Parmesan cheese
8 ounces bittersweet chocolate, coarsely chopped
6 tablespoons unsalted butter
Pinch of kosher salt
1/3 cup granulated sugar
1 teaspoon Frangelico liqueur
3 egg yolks
¾ cup unsweetened cocoa powder for coating
¼ cup sifted powdered sugar for coating
In a medium saucepan, combine the cream and Parmesan rinds. Simmer over medium-low heat for 5 to 7 minutes to reduce the cream while infusing it with Parmesan flavor. (The reduction should measure 5 to 6 ounces when it’s finished.) Remove from the heat, cover, and let stand for at least 1 hour. Strain the cream through a fine-mesh sieve and set aside. Discard the rinds.
In a double boiler over barely simmering water, melt the chocolate and butter. Immediately add the salt and granulated sugar. Whisk the reduced infused cream into the chocolate, then whisk in the Frangelico.
In a medium bowl, whisk the egg yolks until blended. Gradually whisk in just a few spoonfuls of the warm chocolate mixture. Gradually whisk in the remaining chocolate mixture until smooth. Stir in the grated Parmesan until blended. Cover and refrigerate for at least 3 hours or overnight.
Using a 3/4- to 1-ounce ice-cream scoop, a melon baller, or a teaspoon, scoop out the chocolate mixture and roll between your palms into balls about 1½ inches in diameter. Place on a rimmed baking sheet and refrigerate again for 1 to 2 hours, until set and no longer tacky. Combine the powdered sugar and cocoa in a small bowl and stir with a whisk to blend. Line a baking sheet with parchment paper. Roll each truffle in the powdered sugar mixture so it’s thoroughly coated and then set it on the prepared pan. Slide the pan into the fridge and chill for at least 1 hour. Remove from the refrigerator at least 30 minutes before serving.
Sage-Pancetta-Brandy Tartufi
MAKES 2 DOZEN 11/2-INCH TRUFFLES
1 cup heavy cream
½ cup loosely packed fresh sage leaves, chopped
2 ounces pancetta, finely chopped
8 ounces bittersweet chocolate, coarsely chopped
6 tablespoons unsalted butter
Pinch of kosher salt
1/3 cup granulated sugar
1 teaspoon brandy
3 egg yolks
¾ cup unsweetened cocoa powder for coating
¼ cup sifted powdered sugar for coating
In a medium saucepan, combine the cream and sage. Simmer over medium-low heat for 5 to 7 minutes to reduce the cream while infusing it with sage flavor. (The reduction should measure 5 to 6 ounces.) Remove from the heat, cover, and let stand for at least 1 hour. Strain the cream through a fine-mesh sieve and set aside. Discard the sage.
Heat a small sauté pan over medium heat and sauté the pancetta until it renders its fat. Set aside and let cool.
In a double boiler over barely simmering water, melt the chocolate and butter. Immediately add the salt and granulated sugar. Whisk the reduced infused cream into the chocolate, then whisk in the brandy.
In a medium bowl, whisk the egg yolks until blended. Gradually whisk in just a few spoonfuls of the warm chocolate mixture. Gradually whisk in the remaining chocolate mixture until smooth. Stir in the pancetta. Cover and refrigerate for at least 3 hours or overnight.
Using a 3/4- to 1-ounce ice-cream scoop, a melon baller, or a teaspoon, scoop out the chocolate mixture and roll between your palms into balls about 1½ inches in diameter. Place on a rimmed baking sheet and refrigerate again for 1 to 2 hours, until set and no longer tacky. Combine the powdered sugar and cocoa in a small bowl and stir with a whisk to blend. Line a baking sheet with parchment paper. Roll each truffle in the powdered sugar mixture so it’s thoroughly coated and then set it on the prepared pan. Slide the pan into the fridge and chill for at least 1 hour. Remove from the refrigerator at least 30 minutes before serving.
The ABC’s of Truffle Making
Making chocolate truffles is much easier than you’d expect. It’s all a matter of buying great chocolate and then infusing cream with the flavors you want. Here are some thoughts to