DESSERT: Chocolate truffles
Bruno Biagianti; French Memories, Duxbury
“A truffle can be three or four things,” said pastry chef Bruno Biagianti in a thick French accent. “It’s cream — like heavy cream. It’s 51 percent chocolate, butter, and for the holiday, it can be zesty orange with Grand Marnier.” Biagianti advised keeping the recipe liquor-free if the treats are to be consumed by children, though with or without the adult twist, the dessert is delicious. A traditional French treat, truffles are suitable for any festive gathering, and in France are most typically consumed during the holidays. Truffles are made in parts, Biagianti said, and cooking times depend on cooling temperatures. Yet the dessert is an easy one to make with kids, and the ingredients are simple enough to find in any grocery store. “Pastries are easy. It’s common sense,” Biagianti joked. “If it was difficult, I wouldn’t have become a pastry chef.”
⅔ cup heavy cream
12 ounces semisweet chocolate,
chopped into tiny pieces
2 tablespoons softened butter
2 tablespoons liquor (Cognac,
Grand-Marnier, whiskey) or
1 teaspoon orange zest, finely
(optional) 6 ounces of coating
chocolate, melted to 85-90
⅔ cup premium unsweetened
1. In a small saucepan over medium heat, bring heavy cream just to a boil.
2. Remove from heat immediately. Add the chopped chocolate, soft butter, and flavor of your choice, and stir until the mixture — ganache — is completely smooth.
3. Cool, cover, and refrigerate until firm, at least 4 hours but preferably overnight.
4. Using a melon baller or a teaspoon, scoop and roll the mixture into 1-inch balls. You can also pipe the ganache on parchment paper, then roll in your hands.
5. Dip chocolate in coating chocolate (optional).
6. Roll each ball in the cocoa. Keep refrigerated. (You also can roll the truffles in such toppings as chopped nuts, shredded coconut, or powdered sugar.)