Ed’s Easy Chocolate Champagne Truffles
The chocolate truffle was originally created in the kitchens of the famous French culinary giant Auguste Escoffier during the 1920s. As the story goes, one day, as his apprentice attempted to make pastry cream, he accidentally poured hot cream into a bowl of chocolate chunks rather than the bowl of sugared egg he should have aimed for. As the chocolate and cream mixture hardened, he found he could work the chocolate paste with his hands to form a bumpy, lopsided ball. After rolling the new creation in cocoa powder, he was struck by their resemblance to the luxurious truffles from the French Périgord region and the Piedmont area of Italy.
Author of Ed Engoron’s Choclatique, Running Press, 2011
Makes 24 truffles
Prep Time: 15 minutes
Cooling Time: 2 hours
16 ounces Choclatique Private Reserve Dark Chocolate (64%), finely chopped
3/4 cup heavy cream
6 tablespoons unsalted butter, softened
1/2 cup Champagne or sparkling white wine or liqueur of your choice
1/2 cup cocoa powder, confectioner’s sugar or finely chopped nuts
1. Bring cream to a boil and slowly whisk into the chocolate.
2. Whisk in warm Champagne or other liqueur.
3. Whisk in softened butter.
4. Pour into a 9 x 9-inch glass pan.
5. Refrigerate until set about 2 hours.
6. Using a melon baller or teaspoon scoop and portion out 24 truffles.
7. Using “cold hands” round out the truffles and dredge in cocoa powder, confectioner’s sugar or finely chopped nuts.
8. Store in an air tight container in a cool place.
ChefSecret: Some people naturally have “hot hands.” That makes it difficult to properly roll truffles without having them stick to your hands. Rinse your hands with cold water and immerse them in a bowl of ice and water before rolling. I usually use disposable latex or white cotton gloves.
Note: Fresh cream truffles only keep for a week, not that any one will let them stay around that long.