Bittersweet Chocolate Cassis Truffles Food

BITTERSWEET CHOCOLATE TRUFFLES

Steps:

• For truffle base:
• Bring cream to simmer in heavy small saucepan. Remove from heat; cool to lukewarm, 10 minutes.
• Meanwhile, stir 7 ounces chocolate in metal bowl over saucepan of simmering water until smooth. Remove from heat. Add 2 ounces chocolate; stir until smooth. Stir in cream. Chill truffle base until firm enough to roll, about 3 hours.
• Line rimmed baking sheet with waxed paper. Roll 2 teaspoons truffle base between fingertips into ball. Transfer to prepared sheet. Repeat with remaining truffle base. Chill until firm, about 1 hour.
• For chocolate coating:
• Line another rimmed baking sheet with waxed paper. Stir chocolate in metal bowl over saucepan of simmering water just until melted. Remove from heat. Cool slightly.
• Scoop some of warm (not hot) melted chocolate into palm of hand. Place 1 chilled truffle in hand and roll in palm to coat. Transfer to prepared sheet. Repeat with remaining melted chocolate and truffles, rewarming chocolate if necessary. Roll in cocoa powder if desired. For variations, see page 61 for instructions on rolling in toppings. Chill until firm, about 1 hour. Do ahead Can be made 1 week ahead. Store in airtight container and keep chilled. Let stand at room temperature 1 hour before serving.

BITTERSWEET CHOCOLATE CAKE

Steps:

• Preheat the oven to 350 degrees F. Butter and flour an 8-inch springform pan.
• Place a large heatproof bowl over a pot of simmering water, making sure the water doesn't touch the bowl. Put the butter and chocolate in the bowl, stirring occasionally, until the chocolate melts. Take the bowl off the heat and set aside.
• First, whisk the sugar into the chocolate mixture, then whisk in the eggs, coffee, and salt, whisking until the mixture is combined and smooth. Sprinkle on the flour and fold it in with a rubber spatula until it's incorporated.
• Pour the batter into the prepared pan and place it on a sheet pan. Bake for 30 to 40 minutes (see Cook's Note), until the top puffs up and cracks and the cake doesn't wobble when you jiggle the pan. (A toothpick will not come out clean.) Remove from the oven and cool completely on a baking rack. The cake will deflate as it cools. Run a small knife around the cake and remove the sides of the pan. Cut the cake in wedges and serve warm or at room temperature with sweetened whipped cream, vanilla ice cream, or crème fraîche.

BITTERSWEET CHOCOLATE TRUFFLES

Steps:

• Finely chop the chocolate block or use pistoles. The size of the chocolate pieces is key. Make sure the chocolate is in small pieces so that the heat from the boiled cream can melt all of the chocolate.
• Place chopped chocolate in a large non-reactive bowl. In a medium saucepan, bring cream, salt, and vanilla bean to a boil. Once mixture has boiled and foamed up, immediately remove the pan from the heat and pour it over the chocolate. Let chocolate and cream mixture sit for 3 minutes. With a wooden spoon, begin stirring small circles in the middle of the bowl. As the smooth mixture begins to form in the middle, slowly expand the size of the circle until the cream and chocolate is fully incorporated. Remove vanilla bean and stir in butter. Cover mixture and let sit until firm.
• Fill a piping bag or zip top freezer bag with the truffle mixture and pipe into 1 tablespoon size dollops. Allow dollops to set up until they are firm. Roll dollops into round truffles. Truffles can be coated in powdered sugar, cocoa powder, ground nuts, coconut, etc.
• Optional: Add 1-ounce distilled liquor or liqueurs (i.e. brandy, Kirsch, etc.) to butter for additional flavor variations. Distilled liquors or liqueurs add flavor without adding extra sweetness.

BITTERSWEET CHOCOLATE-CASSIS TRUFFLES

Steps:

• Place the chocolate in a medium-size heatproof bowl.
• Bring the cream just to a boil in a small saucepan. As soon as it begins to boil, pour it through a FINE strainer and into the bowl with the chocolate.
• Whisk the cream and chocolate together until the chocolate is completely melted. Whisk in the Crème de Cassis.
• Cover and refrigerate until stiff and cold, at least 3 hours and up to 1 day.
• Scoop up some of the chilled chocolate mixture with a very small scoop, or a teaspoon and roll between your palms to make 3/4-inch balls (they don't have to be perfectly round). Work quickly so the chocolate doesn't melt in your hands. (I just used the small scoop and did not roll in my hands) Transfer the balls to a waxed paper-lined baking sheet, setting them 1/2-inch apart.
• Wipe your hands periodically with paper towels to remove any chocolate left behind from rolling.
• If the truffle mixture becomes too soft to roll, return it to the refrigerator briefly to firm up before continuing.
• Lightly cover the balls with plastic wrap and return to the refrigerator until cool and firm. Place the *cocoa powder in a pie plate or other flat-bottomed dish with sides, and roll the truffles in the cocoa powder a few at a time, until coated.
• Store the truffles in a waxed paper-lined tin in the refrigerator until ready to serve.
• *Another idea would be to roll the truffles in a finely powdered nut mixture.
• If you'd like to make your own Creme de Cassis, try Recipe #183432.

BITTERSWEET CHOCOLATE TRUFFLES ROLLED IN SPICES

Steps:

• Bring the cream and corn syrup to a boil in a medium saucepan. Put the bittersweet chocolate in a medium bowl and pour the hot cream over it. Let it stand for 2 to 3 minutes, and then whisk until smooth. Now whisk in the butter and refrigerate until it's firm, about 1 hour or more.
• Meanwhile,in a small dry skillet, toast the coconut over medium heat, stirring constantly, until just lightly browned, about 2 minutes. Move to a small bowl and let it cool. Stir in the cardamom, cloves, 2 tbls. of the sugar and 1/4 teaspoons of the cinnamon. In another small bowl, whisk 1/3 of the sugar with the remaining 1 tbls. of cinnamon, the allspice and the chipotle and ancho chile powders. In a third small bowl, whisk 1/4 cup of the cocoa powder with the five spice powder and the remaining 1/3 cup of sugar. Put the remaining 1/4 cup of cocoa in another bowl.
• Line a baking sheet with parchment or wax paper. Scoop up level tablespoons of the ganache and drop themonto the parchment. Place the baking sheet in the refrigerator for 10 minutes. Usiing your hands, roll each mound of ganache into a ball; you may have to cool your hands in cold water every so often while you work.
• Roll 1 truffle at a time into 1 of the coatings. Return the truffles to the baking sheet, cover loosely and refrigerate until chilled. Enjoy!

BITTERSWEET CHOCOLATE TRUFFLES

Steps:

• Heat milk, cream, butter, invert sugar and vanilla to a simmer.
• Pour over chocolate, stir to incorporate and let cool until mixture can be piped.
• Pipe with plain tip on to sheet pan covered with parchment.
• Cool.
• Roll/toss in cocoa powder.

BITTERSWEET CHOCOLATE TRUFFLES ROYALE

Steps:

• Chop 6 oz. of the chocolate; set aside. Bring cream to boil in medium saucepan on medium heat; remove from heat. Add chopped chocolate and butter; stir until chocolate is completely melted. Cover and freeze 1 to 2 hours or until firm enough to handle.
• Use teaspoon to scoop chocolate mixture into 24 balls, each about 1 inch in diameter; place on wax paper-covered baking sheet. Freeze 20 min.
• Chop remaining 6 oz. chocolate; place in microwaveable bowl. Microwave on HIGH 1-1/2 min. or until chocolate is partially melted; stir until chocolate is completely melted. Carefully dip each ball in chocolate, then return to baking sheet. Drizzle with any remaining chocolate. Refrigerate 30 min. or until firm.