de Lys Chocolate Truffles
1/2 to 2 hours
about 3 dozen
14 oz's cream
4 Tbs honey
16 ozs bittersweet chocolate, cut into small bits (1/4 inch)
3.5 ozs unsalted butter, room temperature
2 Tbs rum
5 Tbs unsweetened cacao
1 tiny ice cream scoop or large melon baller(bowl of scoop about
1 inch diameter)
1 cookie sheet lined with parchment paper or aluminum foil
1 1 1/2-quart heavy bottomed saucepan
36 fluted paper candy cups (optional)
Put the cream and honey in a saucepan and bring to a boil. Remove
from heat and add the chopped chocolate. Cover up and let the mixture
stand for 5 minutes. Then add the butter and stir with a whisk until
smooth. Transfer the mixture in a small bowl and mix in the rum.
Allow to cool for 30 minutes, then refrigerate for 1 1/2 hours.
the ice cream scoop, scoop out 1 inch balls and display them on
the cookie sheet. Refrigerate them for 15 minutes.
the cacao in a a shallow dish. Roll the chocolate' s balls, one
by one, until completely covered with the cacao. Do not be concerned
if the chocolate truffles look slightly irregular, they will only
look more authentic. Arrange them in fluted paper candy cups.
Truffles may be refrigerated for 6 to 7 days before serving. Store
them in an airtight container. If the cacao around the truffles,
has been absorbed during the refrigeration, just roll them in more
cacao before serving. Always serve the truffles at room temperature
so they will melt in your mouth instantly. The texture is so smooth
and the fragrance of the chocolate, rum and honey is ever more intense.
are different options as coating to enrobe the truffles. Finely
chopped pistachios, hazelnuts, almonds, or macadamia nuts, shredded
coconut or in melted bittersweet chocolate.
flavors can be added, vanilla beans (split and boiled in the cream),
one or two cinnamon sticks to infuse the cream. Substitute the rum
with Grand Marnier, Cognac, or Eau de Vie.
by Hubert Keller, Fleur De Lys Restaurant