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.’ Do read our review of Michael Paul’s 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 and Michael Paul have shared this recipe and image with FoodeMag website. We may have altered it to match the format in which our recipes appear in this website]