chocolate truffles

As if any further evidence was needed that we should not have scheduled a beach vacation in the middle of the holidays, here is yet another treat chocked full o’ sugar and doused in three different chocolates, concluding with us sitting on the beach wearing 2XL tee-shirts and sweatpants because the bikinis shorts wrap around skirts frankly don’t fit. Sure, we tried, we even foresaw a whole  two months in advance and tried to do something about it, but in vain were our efforts and now we are stuck here like beached whales on beach beds — really, you don’t need to feel sorry for us. We did this to ourselves.

You, on the other hand, should make these and not feel an ounce of guilt. They really are quite good — did I mention three different types of chocolate? Or the fudgy rum centers? Don’t let the fussy directions steer you away; I’ve tried to clean most of that up with more simple steps — but truffles are a bit messy and if you’re hesitant about getting your hands schmeared with chocolate (three different kinds!) then I would tell you to not be afraid. It’s worth it, like being a beached whale on a beach is worth it.

The Red Spoon has flown the coop and went to Hawaii and Australia! Responses will be slow, but new posts will appear, as I take you through some new recipes and some of my cooking backlog. In our absence, we leave you these:

Chocolate Truffles
Adapted from Alton Brown

Makes about 35 truffles

10 ounces bittersweet chocolate, chopped fine
3 tablespoons unsalted butter
1/2 cup heavy cream
1 tablespoon light corn syrup
1/4 cup rum
1/2 cup Dutch process cocoa powder, for coating truffles
8 ounces semisweet or bittersweet chocolate, chopped fine

Place the 10 ounces of chocolate and butter in a medium size glass mixing bowl. Microwave for 30 seconds. Remove and stir, and repeat this process 1 more time. Set aside.

Heat the heavy cream and corn syrup in a small saucepan over medium heat until simmering. Remove from the heat and pour the mixture over the melted chocolate mixture; let stand for 2 minutes. Using a rubber spatula, stir gently, starting in the middle of bowl and working in concentric circles until all chocolate is melted and mixture is smooth and creamy. Gently stir in the rum. Pour the mixture into an 8 by 8-inch glass baking dish and place in the refrigerator for 1 hour.

Using a melon baller, scoop chocolate onto a sheet pan lined with parchment paper and return to the refrigerator for 30 minutes.

Place the cocoa powder in a bowl and set aside.

In the meantime, melt the 8 ounces of chocolate in a medium heatproof mixing bowl which is set over a sauce pan of barely simmering water. Stirring the chocolate occasionally, test the temperature of the chocolate and continue heating until it reaches 90 to 92 degrees F; do not allow the chocolate to go above 94 degrees F. If you do, the coating will not have a nice snap to it when you bite into the chocolate. Once you have reached the optimal temperature, adjust the heat to maintain it.

Remove the truffles from the refrigerator and shape into balls by rolling between the palms of your hands. Use powder-free vinyl or latex gloves, if desired.

Dip an ice cream scoop into the chocolate and turn upside down to remove excess chocolate. Place truffles 1 at time into the scoop and roll around until coated. Then place the truffle into the dish with the cocoa powder. Move the truffle around to coat; leave truffle in the coating for 10 to 15 seconds before removing. After 10 to 15 seconds, remove the truffle to a parchment lined sheet pan. Repeat until all truffles are coated. Allow to set in a cool dry place for at least 1 hour; or store in an airtight container in the refrigerator. Truffles are best when served at room temperature.