This blog has been gathering dust lately. It’s been so long since I did a post on food. I have been unable to use this space as frequently as I would have liked to for various reasons… work, the holidays, friends visiting, complete loss of interest for a bit and lack of motivation and just LIFE in general…
The New Year is a time for new beginnings and on that note, I bring to you my first post of 2008 - Chocolate Balsamic Truffles.
I tried my hand at making truffles yesterday. I was inspired by Giada’s recipe that I saw on Everyday Italian. The process is a little time-consuming, not to mention messy, and I quickly realized that they weren't as easy to make as they had seemed when I had first watched the segment on her show. I was however, pleased with the way they turned out and the end result was definitely well worth the effort. The truffles tasted absolutely heavenly and simply melt in your mouth.
I’ve tweaked the original recipe a bit and this is how I did it.
10 oz dark chocolate
½ cup heavy cream
3 tsp balsamic vinegar
For coating the truffles:
Chopped and toasted walnuts
Cut the chocolate blocks into small, even pieces (this helps melting it uniformly easier) and place in a microwave- safe bowl.
Heat the heavy cream in a pan till small bubbles begin to form along the edges and it almost starts to boil.
Combine the cream and chocolate to form a ganache that is smooth and without lumps. (If the chocolate doesn’t melt completely, just pop the bowl in the microwave for 10-15 seconds)
Add the balsamic vinegar and mix well.
Cool the ganache completely, cover and let it sit in the refrigerator for an hour or two till it is firm and has set.
Using a spoon, scoop up the ganache and place on a cookie sheet lined with parchment paper (I managed to get 20 medium sized balls.)
With extremely clean hands, roll and shape the ganache into small balls. (I had some trouble here as the chocolate started to melt and my hands began to get sticky. I just popped it in the freezer for 5 minutes before continuing to round out the balls.)
Roll each truffle around in your chosen topping. I made three kinds -some with a dusting of cocoa, some with a coating of coarsely ground and toasted walnuts and some others covered with lightly toasted coconut flakes.
I don’t think that these can be stored for a very long time, but I have read in a couple of places that they will keep well for at least 2-3 weeks if refrigerated and stored in an airtight container. Let the truffles return to room temperature before serving.
I don’t expect my truffles to last long enough for their shelf life to be a concern!
This is going to Deepz at Letz Cook for JFI - Chocolate and to Bindiya who blogs at In Love with Food, for her chocolate fest.
Before I forget, I would like to thank Jaden and Hari Nayak for my personally signed copy of the cookbook “Modern Indian Cooking”. It is a beautiful book with stunning pictures and some great recipes by Hari Nayak and Vikas Khanna. I am looking forward to trying out a couple of recipes from here in the coming months. Thanks once again!
Here's wishing all my blog buddies a very happy and prosperous 2008!