D is for Dinner - Beer and Truffles
This week, D is for Dinner cracked open a bottle of Maple Stout homebrew and paired it with homemade truffles. J.P. Fournier runs a dinner club called Ottawa Beer TAP Society. He shared this sweet pairing with Alan.
J.P. Fournier's Dark Chocolate Truffles
Truffle Ingredients
- 8 oz semi-sweet or bittersweet chocolate, well chopped into small pieces (I use Baker's Premium 70% Cacao Dark Chocolate)
- ½ cup heavy whipping cream
- 1 teaspoon natural vanilla extract (or other extract flavouring)
- cocoa Powder (I use a mix of organic and red)
Method
1. In a small, heavy saucepan bring the cream to a simmer (takes a while, stir constantly and scrape down the sides every few minutes with a rubber spatula)
2. To make the ganache, place the chocolate in a stainless steel bowl. Pour the cream over the chocolate and add the vanilla. Allow to stand for a few minutes then stir until smooth.
3. Allow to cool then place in the fridge for 2 hours. Remove with a teaspoon or solid melon-baller and roll out balls of the ganache. Roll in your hands quickly (it will melt in your hands if this takes too long) and place on a baking sheet lined with parchment paper. Place in the fridge overnight.
4. Roll in cocoa powder and serve or place back in the fridge until needed.
Makes 30 - 40 truffles
J.P. Fournier's Dark Chocolate Truffles
Truffle Ingredients
- 8 oz semi-sweet or bittersweet chocolate, well chopped into small pieces (I use Baker's Premium 70% Cacao Dark Chocolate)
- ½ cup heavy whipping cream
- 1 teaspoon natural vanilla extract (or other extract flavouring)
- cocoa Powder (I use a mix of organic and red)
Method
1. In a small, heavy saucepan bring the cream to a simmer (takes a while, stir constantly and scrape down the sides every few minutes with a rubber spatula)
2. To make the ganache, place the chocolate in a stainless steel bowl. Pour the cream over the chocolate and add the vanilla. Allow to stand for a few minutes then stir until smooth.
3. Allow to cool then place in the fridge for 2 hours. Remove with a teaspoon or solid melon-baller and roll out balls of the ganache. Roll in your hands quickly (it will melt in your hands if this takes too long) and place on a baking sheet lined with parchment paper. Place in the fridge overnight.
4. Roll in cocoa powder and serve or place back in the fridge until needed.
Makes 30 - 40 truffles
Categories: D is for Dinner
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