Saturday, November 14, 2015

Parisian Chocolate Truffles

America is my country and Paris is my hometown. -Gertrude Stein
A walk about Paris will provide lessons in history, beauty, and in the point of Life. -Thomas Jefferson

I am so saddened by the horrific destruction of human life last night in Paris. What a blow to humanity. So senseless. Paris, the City of Light, represents art, culture, beauty and so much more. My thoughts and prayers are with the people of Paris ... and the people of this world.


10 1/2 ounces superior-quality semisweet chocolate, finely chopped
3 1/2 ounces unsweetened cocoa powder
2 ounces bittersweet chocolate, finely chopped
6 3/4 ounces crème fraîche (or whipping cream if you don't have crème fraîche)
1 3/4 ounces soft sweet butter

Put finely chopped semisweet chocolate in heatproof bowl. Bring cream to full boil.
Remove from heat and pour over chocolate pieces. Let sit for 30 seconds, then add butter and stir until you have smooth mixture. Cover and refrigerate overnight.
When set, using teaspoon to form small balls. Then roll by hand. Balls can be lumpy. Real French truffles are shaped irregularly like the famous mushrooms they’re named after.
Put shaped truffles in refrigerator for 5 to 10 minutes.
Melt bittersweet chocolate by placing in small bowl over a pan of water over low heat.
Using fork, dip truffles one by one in melted chocolate and immediately roll in cocoa powder.
Store in cool place. Do not refrigerate.

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