Wednesday, April 28, 2010

O is for Orbs of Chocolate!

i'm kinda cheating
i am so busy this week
making sweets for a charity event
as luck would have it
the menu includes
Orbs of Chocolate

every surface of my kitchen
is topped with trays
filled with deep dark
waiting for a home
in someone
French Chocolate
(printable recipe)
3/4 cup heavy cream
1 tsp pure vanilla extract
pinch kosher salt
9 oz bittersweet (60% minimum) chocolate chips
1 Tbs unsalted butter
1 generous Tbs cognac
To Coat:
4 oz bittersweet chocolate
1/2 cup unsweetened cocoa
On the stove top, over medium heat, bring the cream and salt to a simmer.  Turn off heat and dump in the 9 oz of chocolate, butter, vanilla and cognac.  Let sit for a minute or two, then stir to combine.  Place in a shallow pan or bowl, cover and place in the refrigerator to set.  When it is firm, using a melon scoop, small ice cream scoop, or spoon to form balls. Place in the refrigerator if they start to get too soft.  Meanwhile, melt 4 oz chocolate over a double boiler or in 30 second increments in the microwave. You do not want to overheat this...just get it melted.  Put the cocoa in a shallow bowl.  Dip each truffle into the melted chocolate, then roll in cocoa.  Place on a sheetpan to harden.  Keep in the refrigerator for up to 10 days.  You should allow to come to room temperature for eating.


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