Rob and Amanda stopped by Ocean at the Cape Arundel Inn and Resort for a truffle-making lesson from chef Pierre Ginac. While they may have a tough time with it, truffles are actually simple to make.
Ingredients
- 6.5 oz semisweet chocolate
- 5 tbsp heavy cream
- .5 c unsalted butter
- .75 tsp spirit of your choice
- 2.25 cups of finely chopped nuts
Directions
Coarsely chop the chocolate and put in a small stainless steel mixing bowl with the butter and the cream.
Set the bowl over a pot filled about 1/3 of the way up with water, making sure the water doesn't touch the bowl.
Bring to a very low simmer and melt the mixture, stirring until it is smooth and glossy.
Remove from heat and stir in the flavoring alcohol if you choose to do so.
Pour into a container that will hold the mixture in a 1-inch-deep layer and chill thoroughly.
Use a melon baller that's been dipped in hot water to scoop the chocolate, then shape the truffles and roll them to form balls.
Chill if it softens too much.
Serve them as is or rolled in cacao, or finely chopped walnuts, hazelnuts, almonds, pistachios, toasted coconut or dipped in chocolate.
Enjoy after dinner with coffee or liqueurs.
If you want to try muscadine truffles, follow the steps above but use these ingredients instead:
- 7 ½ oz milk chocolate
- 3 oz heavy cream
- 1 Tbsp. corn syrup
- 1 tsp. Kirsh
- 1 tsp. Grand Marnier