|Photo: California Walnuts|
And, personally I can never have too many truffle recipes. This recipe was created by Emily Luchetti, pastry chef at two of my favorite restaurants in San Francisco -- Farallon and Waterbar. She also has six excellent cookbooks. This is an easy recipe that I know you'll enjoy. If you're a purist, you can always have some Rocky Road Ice Cream to celebrate!
Rocky Road Ice Cream, by the way, was 'invented' in Oakland, CA, which makes it pretty special to me, since I live in the Oakland/Berkeley area. One story goes that the Rocky Road ice cream flavor was created in March 1929 by William Dreyer in Oakland, CA. He cut up walnuts and marshmallows with his wife's sewing scissors and added them to his chocolate ice cream that reflected his partner Joseph Edy's chocolate candy that used walnuts and marshmallow pieces. Later the walnuts were replaced by toasted almonds. Fenton's Creamery in Oakland claims that William Dreyer based his recipe on a Rocky-Road style ice cream flavor invented by his friend, Fentons' George Farren, who blended his own Rocky Road-style candy bar into ice cream. So however it came into existence, be sure and have a scoop of Rocky Road Ice Cream... or make some Rocky Road Truffles.
ROCKY ROAD TRUFFLES
6 Tbsp heavy cream
5 ounces bittersweet chocolate, finely chopped
2/3 cup mini marshmallows cut in half (use scissors it’s much easier)
1/2 cup walnuts cut into 1/4 inch pieces
1/2 cup milk chocolate chip or 1/4 inch pieces
1/3 cup cocoa powder
Warm cream in small saucepan over medium-high heat, stirring frequently, until hot and bubbling around edges, about 3 minutes. Remove pan from heat and add chocolate. Swirl pan lightly so chocolate is covered by cream. Cover and let sit 5 minutes. Whisk until smooth. Whisk occasionally until room temperature. Stir in marshmallows, walnuts and milk chocolate chips.
Spread chocolate cream in 9-inch pan or pie plate. Refrigerate until hard, at least 1 hour.
Form chocolate into balls using heaping teaspoon for each, placing them in single layer on pan.
Refrigerate until hard.
Place cocoa powder on plate or in small bowl. Line baking sheet with parchment paper.
One at time, place chocolate balls in cocoa powder. Dust palms with cocoa powder and lightly roll the truffles between your palms until round. (The cocoa powder keeps them from sticking to your hands.) Roll in cocoa powder.
(If at any point the chocolate gets too warm and the truffles become difficult to roll, refrigerate the chocolate for 30 minutes until it firms up.)
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