Signature Recipes

Chocolate recipe from three-time James Beard award winner Judith Choate from her
A Reader’s Cookbook available Red Rock Press. http://redrockpress.com/delicious.html#readersCookbook

Chocolate Truffles
Makes approximately 1½ pounds

Truffles are very rich candies that should be enjoyed with a cup of coffee. Espresso is a good match.

1 pound fine-quality bittersweet chocolate, cut into small bits
1 cup heavy cream
2 tablespoons light corn syrup
1½ teaspoons pure vanilla extract OR 1 tablespoon amaretto, brandy, Grand Marnier or other liqueur
1 cup sifted Dutch-processed cocoa powder

Place the chocolate in a heat-proof bowl. Set aside.

Combine the cream and corn syrup in a small heavy-bottom saucepan over low heat. Bring to just a bare simmer.

Immediately remove the cream mixture from the heat and pour it over the chocolate. Let rest for about 30 seconds.

Add the vanilla or other flavoring and, using a wooden spoon, slowly begin to beat the liquid into the melting chocolate. Continue beating until the mixture is completely smooth. Set aside to cool.
When cool, cover and refrigerate for about 2 hours or until firm.

Remove the truffle ganache from the refrigerator. Place the cocoa powder on a large shallow plate. Using a small melon-baller (or your hands), scoop up a bit of the ganache. Working quickly so as not to melt the chocolate, form the truffle into a small, even ball. Drop the ball into the cocoa and toss to lightly coat with powder.

When all of the truffles have been made, store in an airtight container, in layers separated by waxed paper, at room temperature.