Bitter Chocolate Truffles

An elegant yet simple way to present a mignardise or accompany a light dessert is a dark, bitter chocolate truffle. We looked to one of our favorite cookbooks, The Cafe Cookbook by Ruth Rogers and Rose Gray, for a basic yet delicious accompaniment to serve with a tart, creamy, frozen lemon soufflé on New Year’s Eve. The cookbook is a go to in our house and one that we highlighted in the past. It is filled with sensational Italian recipes and many sumptuous desserts.

Truffles. The concept is simple. Combine cream, chocolate, and butter. Chill, shape and eat. It’s the easy.  If you have unusually hot hands like someone I know, this recipe is fabulous. Rather then molding the truffles with your hands you simply scoop them with a spoon or melon baller. While they will not be perfect spheres they will taste just as fabulous without any of the gooey mess!

Serve them along side a dessert or with a warm afternoon tea. If you have any left, and we doubt you will, they store well in the refrigerator (airtight container, please) or make a wonderful gift. Modify the recipe by using sweeter chocolate, almond flavor, orange flavor or any other slight alterations your taste buds might be craving.

Bitter Chocolate Truffles (makes three dozen)

2/3 cup heavy cream
14 ounces bittersweet chocolate, use the highest % cocoa you can find
4 tbsp unsalted butter, room temperature
unsweetened cocoa powder

In a large saucepan, bring the cream to a boil over medium heat. Stirring often, cook the cream until reduced to about 3 tbsps. Remove from the heat and add the chocolate and butter. Let stand for a few minutes, then stir until smooth. (If necessary, return to very low heat and stir constantly until melted.) Pout into a large, flat plate. Cover and refrigerate until just set, about 1 hour.

Using a melon baller or teaspoon, scrape across the chocolate so it curls into a tight ball, but do not press the chocolate into a solid sphere. If the chocolate is too warm or too cold, it will not curl. Roll the truffles in a cocoa powder. Refrigerate for at least 20 minutes before serving.