Truffles are a wonderful way to get a soft creamy chocolate without having to get out the marble and temper. Four ingredients and you are off to the races.
I chose port for the fall tea because I have always considered it more of a cooler season item. Port is a fortified wine which means it packs a little more punch than say a summer white wine spritzer. You can substitute a different option if you prefer.
You will need:
a mounded cup good quality dark chocolate, chopped (about 200 gr)
2 Tbsp. whipping cream
3 Tbsp. Port (Thank you Juanita, for sharing your stash)
cocoa for coating
Begin as always by finding your intention. In my case, I was just starting on the menu for the fall tea. I wanted my gift to bring together friends and offer companionship, support and fun as grief was also a part of this event. As I washed my hands and put on my apron, I was asking for creative inspiration and that the healing energies of all the different ingredients I was planning on including be used for their highest good. Taking several deep breaths in and letting go of all the outside nigglies, it was time to start…
Chop the dark chocolate into pieces. Dark chocolate, as it has no milk content will require a little more umph to get a knife through it. Try toggling back and forth as you push down. Don’t stick the point in and push. No, I will not tell you how I know that is not a good idea.
I use Callebeaut in my chocolate classes as it is easy to find in the bulk section of many grocers where I live and therefore easier to find for class members.
Once the chocolate is chopped, place it over simmering water or into a microwave to melt.
This is 30 seconds in the microwave. You can see on the spatula that even though it doesn’t look like much has happened, when stirred it is beginning to melt. Stir and put into the microwave for another 30 seconds.
I am showing the melting via a microwave as many rooms that I teach in do not have kitchens and the only way to melt the chocolate is with a microwave.
It is however fully possible to melt over water. Make sure the bowl is not touching the water and that the water is not at a roaring boil.
It is absolutely possible to over cook chocolate while melting it by allowing too much heat.
The picture to the left is the dark chocolate after another 30 seconds in the microwave. Stir and return to the microwave for a final 30 seconds. There may be pieces of chocolate not yet melted. Stir for a few moments and allow the heat to melt any remaining lumps. If the chocolate is not fully smooth return for an additional 15 seconds and stir again.
Once fully melted you are ready to add the remaining ingredients.
Heat the cream until steaming but not boiling and mix into the chocolate along with the port wine.
Stir well. The chocolate will seize up. Just continue stirring and the contents will come together into a thicker consistency than the plain melted chocolate.
Transfer the truffle mixture into a container and place in the fridge until firm, several hours.
Once this mixture is cold, roll spoonfuls in the palm of your hand into evenly sized balls and drop into the cocoa powder which has been put on a plate. How warm your hands are will determine how quickly the truffle mixture will melt. The cocoa butter in the mixture will leave your hands moisturized so getting “dirty” is a good thing.
Using a clean finger roll the truffle around and then transfer to a paper cup. As the chocolate mixture is not tempered it will begin to melt as you roll. This is a good thing. It is great for softening your skin but also the softer outside part of the truffle ball will act as glue for picking up the powdered cocoa. If you roll all the balls and then try to dip them in cocoa, the mixture will have cooled and solidified thereby no picking up as much cocoa powder. This balancing act might require washing hands a few time in the process.
This truffle recipe will keep, stored in a cool place for up to three weeks. Hopefully they will be gone well before then.
Port Truffles from My Kitchen Wand.
