By Michael Paul ‘I can’t see the point in making filled chocolates. It’s a painstaking, big-girl’s- blouse of a business, and they will never be as perfect as those made by a skilled Parisian chocolatier.
Chocolate truffles are more my style. They are fun to make and not too difficult. They make an ideal gift as well as a delectable after-dinner indulgence. You can also add rum, ginger or any number of flavours, but personally I like them unencumbered by booze’ Do read our review of Michael Paul cookbook Sweet Paris.
Parisian Chocolate Truffles
- 250 gms (9 oz) bittersweet dark chocolate
- 125 ml (4½ fl oz/½ cup) double (heavy) cream
- 1 vanilla pod
For the coating
- 200 gms (7 oz) milk chocolate
- 2 tbsp good-quality cocoa powder
- Finely chop the chocolate with a knife and place in a heatproof mixing bowl.
- Pour the cream into a medium saucepan. Use a small knife to split the vanilla pod lengthways and scrape out the seeds, then add them to the cream along with the pod and bring to the boil.
- When boiling, remove immediately from the heat and take out the vanilla pod.
- Pour through a strainer into the chopped chocolate. Whisk to combine the chocolate and cream in a circular movement until the mixture is smooth.
- Leave to cool but don’t refrigerate. When the ganache mixture is firm, warm through over a saucepan of simmering water, then whisk the mixture until creamy.
- Cover a large baking tray with parchment paper. Scoop out dollops of ganache and roll into walnut-sized balls. Place on the tray and refrigerate until hard.
- In the meantime, prepare the coating. Place the chocolate in a heatproof bowl and place on top of a saucepan filled with about 5 cm (2 inches) water, making sure that the bottom of the bowl is not touching the water. Allow the chocolate to melt slowly.
- As soon as it has melted, turn off the heat, remove the bowl from the pan and wrap a clean tea towel round the base to keep it warm. Stir until it cools to 30–31°C. Use a chocolate thermometer to check and once it reaches this temperature, it’s ready to use.
- Place the cocoa powder in a shallow bowl. Remove the truffles from the refrigerator and, using chopsticks or a fork, dip them into the melted milk chocolate and then roll them immediately in cocoa powder. Set aside until completely hard.
[Sweet Paris is published by Hardiegrant Publishing and is available in leading bookstores. Hardiegrant Publishing have shared this recipe and image with FoodeMag dxb website and e-magazine. We may have altered it to match the format in which our recipes appear in this website]