Culinary Truffles

Happy Wednesday!

I want to share a little something with you from a couple of months ago. Katie gave me a “chocolate” present for Christmas, which included a book about chocolate and two tickets to a chocolate making class! The classes were held at Le Cordon Bleu Culinary Institute of Chicago. We learned how to make flourless chocolate cake, Devil’s food cupcakes, ganache, truffles, and chocolate decor! After the class Katie and I came to the conclusion that making the truffles was by far our favorite part. I hate to say that the class was just okay, but Katie and I had a lot of fun doing it together and being our own chefs along the way. I am so thankful to Katie for such a thoughtful gift, love you girl!

Here is the Truffle recipe, courtesy of Le Cordon Bleu, and some pictures for fun!

Truffles:
1 cup heavy cream
1 tbs. light corn syrup (ew?)
1 cup quality semi sweet chocolate, chopped fine
4 tbs. real vanilla extract
1 cup semi sweet chocolate, chopped
1/2 cup Dutch process cocoa powder mixed with,
1 tsp. cinnamon
1/2 cup very finely chopped pistachios
1/2 cup toasted coconut, chopped
or
1/2 cup walnuts, chopped
In heavy bottomed sauce pan bring cream and syrup to boil. Simmer 10 minutes, remove from heat.
Whisk in chocolate until incorporated. Whisk in butter and vanilla.
Pour mixture into an 8×8 glass or stainless steel baking dish. Refrigerate for 1 hour.
Using a melon baller, or small cookie scoop, scoop chocolate onto sheet pan lined with parchment paper.  Refrigerate for another 30 minutes.
Heat the second batch of measured chocolate slowly in a double boiler (water simmering under a heat proof bowl).
Heat until it reaches 90 degrees, or until just melted and tasted (be careful it can burn easily).
Remove truffles chilling in the refrigerator, and use palm of your hands to round out (perfect) the scooped balls. 
Place truffles into bowl of melted chocolate 1 at a time, until well covered. Move the truffle to one of the dishes of either cocoa powder, pistachios, coconut or walnut. Roll the truffle around to coat. Let sit for a couple of seconds, and remove. 
Place finished truffle onto parchment lined baking sheet. Continue with the remaining truffles. 
Allow to set and cool for about an hour in the refrigerator.
Serve at room temperature.
Enjoy!
Truffles pre-coated

Pistachio and Walnut

Here’s where the muscle power comes in.
Look at that lil Chef 
Our station: two friends we made, the chef in training, and us!

The day was a lot of fun and I would recommend cooking classes to anyone as a great activity to enjoy with good company. The classes don’t have to be fancy or expensive, it’s the time with friends and memories made that really matter!

Before you go,

This part was completely unrelated to the Truffles, I just liked the picture! Sorry!

Isn’t that kind of trippy? Enjoy hump-day everyone! The Easter weekend is in sight!

Culinary Truffles

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