What could possibly be wrong with a sumptuous mouthful of cream, chocolate and butter? If your genetic profile is anything like mine, there’s a lot wrong with these delicious truffles. As a matter of fact, I might as well bypass my digestive system completely and stick these directly onto my hips and thighs, since I’m incapable of eating just one. Who can, really?
Belgium’s love affair with chocolate ‘pralines’ & truffles traditionally unfolds at various quaint country tables, adorned with one’s best china and grandma’s hand-embroidered floral table cloth. Neighbors and friends eagerly gather around to catch up on the latest small town gossip, and to reconcile important town data such as who is getting married to whom and what was it that Marie overheard whilst standing in line at the butcher’s? To facilitate these impromptu social gatherings, a pot of freshly brewed coffee is there to loosen the tongues and the sugary sweetness of truffles is presented to melt away the bitter shock of hearing that the elderly pastor now has a pretty new housekeeper… and why is she so young? Not proper, I say.
Coffee is consumed by the liter in rural Flanders & beyond. You can’t ring someone’s doorbell without being beckoned to sit down at the kitchen table and have an unsolicited cup of joe appear under your nose within the first 5 minutes of entering, usually followed by an invitation to grab something from a box of sweets that permanently lives in the middle of the table. To my mom’s generation, a knock on the door holds the promise of an exciting bit of town gossip and one must be prepared for this kind of opportunity 24/7. No Belgian household is without coffee or chocolate. It’s just not proper.
When I first moved to the USA, glitzy Los Angeles of all, I remember that random people I had never seen before would wave at me enthusiastically on the street or greet me with a smile during my visits back to small town Belgium. It later dawned on me that my move to ‘Aahhhh-merica’ must have been the topic of conversation during many such coffee-orgies, undoubtedly piquing the interest of people who did not know Cecilia’s brave and/or adventurous daughter yet. I’m sure the news of ‘Helga-sightings’ spread fast within the community, like I was some sort of rare caribou one had to look out for. My mother’s main agenda for my visit back home was to cram in as many coffee gatherings as a week would allow. The upside of this was homemade cookies & Leonidas truffles at each one…
The truffle recipe below is an old-fashioned, artisan recipe I found online years ago. I tweaked it for flavor & richness of texture, but it’s fairly authentic and you can proudly serve these in a bowl… on your granny’s hand-crocheted doily. For good measure.
For the ganache:
– 8 oz of dark chocolate
– 4 oz of heavy whipping cream
– 2 oz of good quality unsalted butter
For the coating:
– 4 oz of dark chocolate, melted
– ½ cup of semi-sweet cocoa powder
In a bowl, break chocolate into bite-size pieces and set aside. In a small sauce pan, heat heavy whipping cream over a medium heat until very hot. Add butter and stir until butter is melted. Then pour hot cream mixture over chocolate pieces and stir until all chocolate is melted and you achieve a smooth mass. Place a piece of plastic wrap directly onto the surface of the chocolate mass, and refrigerate for a few hours until ganache is set.
When cold and stiff, take ganache out of the refrigerator. Using a double-boiler method, melt remaining chocolate for coating in a small saucepan. When melted and cool enough to handle, scoop small balls out of the ganache and gently coat them with the melted chocolate. Needless to say, coating the truffles is by far the messiest part of this recipe, but there’s no avoiding it so you might as well enjoy the mess. The best way to coat the truffles, is by gently rolling them around in the melted chocolate, using a chopstick or toothpick.
When coated, immediately take them out of the melted chocolate with a toothpick and roll them in a coating of your choice. Traditionally, semi-sweet cocoa powder is used, but you can also use chopped nuts, chocolate sprinkles, chocolate shavings, coconut flakes.. whatever you fancy, really.
Place the coated truffles on a parchment lined plate, and let harden in the fridge a little before serving.
ORANGE GRAND MARNIER TRUFFLES
Use basic truffle recipe above, and add the following in the ganache:
– 1-2 Tbsp of Grand Marnier or Cointreau liquor
– 2 Tbsp of freshly grated orange zest
Coat truffles with semi-sweet cocoa powder.
Use basic truffle recipe above, and add the following to the ganache
– 1-2 Tbsp of good quality Whiskey
– 2 Tbsp of very strong coffee
Roll truffles in white chocolate shavings.
WHITE CHOCOLATE TRUFFLES WITH HONEY & SAFFRON
Use basic truffle recipe above, but replace dark chocolate with white chocolate. Add the following to the ganache:
– a pinch of saffron
– 1 Tbsp of honey
– a splash of white rum
For the coating, use melted white chocolate and roll truffles in powdered sugar, unsweetened coconut flakes or very finely chopped almonds