Truffles… wait I need a moment here.
Mmmm… creamy, chocolately, decadent, sinful.. melt-in-my-mouth goodness… Ohhhhh.. what about those exotic sliced bits of heaven in dishes. Pure heaven!
Okay, I’m better! Yep you read it! Today is National Truffle Day! Whether you’re talking about those ridiculously expensive fungi that people would give up their 3rd child for or those incredible rich nuggets of chocolate bliss, the mention of the word ‘Truffle’ invokes thoughts of Fancy Schmancy!
According to legend, a man named Louis Dufour invented the chocolate truffle in Chambéry, France in 1895. Um.. thank you! 🙂 My hips and thighs hate you but the rest of me LOOOOOOOOOOOOVES you 🙂
Go on stare a minute longer at them. They sure are pretty, huh! Thing is, now-a-days it seems like everyone and their mother is making some adaption of these. I honestly think once the home cook realized that making ganache isn’t that hard at all, that making truffles wasn’t a big deal. It’s such a decadent, sinfully amazing hoity toity treat that we tend to only serve them at holidays or for some special occasion.
There really isn’t much to know about truffles – chocolate, cream, butter (optional) and assorted liquors/coatings
8 oz. Chocolate (chopped fine and set aside in a 1 quart bowl)
1/3 cup Whipping Cream
1 cup assorted coatings (Cocoa Powder, coconut, chopped chocolate, nuts, etc…)
- Bring cream just to a simmer (not boil) in a heavy saucepan. Remove from heat.
- Stir cream slowly into the chocolate by hand with spatula or spoon until all chocolate is melted. Beat by hand until smooth and emulsified.
- Chill in refrigerator until firm (approximately 1 – 3 hours).
- Scrape spoon or melon-ball cutter across surface of mixture; quickly press with fingertips into 1-inch (2.5 cm) balls. Roll immediately in cocoa powder or chopped chocolate.
- Store in refrigerator, well-wrapped in plastic bag, for one week, or freeze in plastic freezer bag for 1 – 2 months. Bring to room temperature in the bag to prevent condensation and serve.
Pretty simple, huh? Now.. if you wanted to make them even more decadent, add in a tsp or so of a liquor.
Now let’s dish fungi… There are plenty of species of truffles, but only a few are edible. White and black truffles are the favorites, with white being a little more dense and pungent. While they are difficult to cultivate, it is possible – and folks still use their specially trained truffle hogs, or even dogs, to help sniff them out among the acorns.
They sure are funky looking, right! I’m sure if we were walking in the woods and stumbled upon this would be like “What kind of animal made that???” Admit it, you thought the same thing. I’ve had truffles in a few dishes and it’s unlike anything I’ve ever tasted. It just add that certain je ne sais quoi to it.
Going to France one day and actually truffle hunting has been a dream of mine. Yes, me.. in the woods… getting dirty.. one with nature. I Know Right! Ah but the things we do for those prized ingredients… Someday *sigh*