Looking For An Excuse To Have A Chocolate Truffle? It’s National Truffle Day On May 2!
May 2 is National Truffle Day and we’re more than happy to celebrate by indulging in a truffle or two (or more). And we don’t mean those expensive fungi that you shave over pasta or risotto. We’re talking about those chocolate ganache-filled confections shaped into balls, enrobed in chocolate, and sometimes coated with chopped nuts, desiccated coconut, or cocoa powder.
How were they invented? One origin story according to The Oxford Companion to Sugar and Sweets, posits that a French confectioner, N. Petruccelli, invented the first truffle in 1895. He supposedly didn’t have enough chocolate for the holiday season. So instead, he mixed cream, sugar, and powdered chocolate, shaped them into balls, and dipped them in chocolate. These days, you’ll find that chocolate truffles can be as varied as ever, with different fillings, flavors, and coatings. And while you can always buy top quality truffles from chocolate shops in town, they’re actually easy enough to make at home.
Here’s a recipe you can try created by baker Cynthia Patos of Cynfully Sweets. She advises to use good quality chocolate. To make sure it doesn’t melt, work in a cool room, preferably air-conditioned, especially if the weather is warm. If your truffles remain soft, you can place them truffles in the freezer to harden faster. And don’t worry if you have a hard time forming them into perfect balls. Once you coat them, they’ll be easier to manage.
Makes 24 truffles
- 1 1/2 cups semi-sweet chocolate, finely chopped
- 1/2 cup all-purpose cream
- 1/2 teaspoon vanilla extract
- 1 1/2 tablespoons dry orange liqueur?
- 1 tablespoon unsalted butter, cut into small pieces
- crushed toasted cashews, desiccated coconut, tablea cacao, for coating
1. Place chocolate in a heatproof bowl.?
2. Stir cream, vanilla, and liqueur in a saucepan over medium heat. Stir until just below simmering. Pour mixture over chocolate and mix until smooth and chocolate is melted.?
3. Add butter one piece at a time until completely dissolved.?
4. Chill the mixture in the refrigerator until hardened.
5. To form the truffles, roll about a tablespoon of the chilled chocolate mixture into a ball. Then roll ono a flat surface with your chosen coating of crushed cashews, coconut, or tablea cacao. For added decadence, add chopped cashew nuts, dried pineapple bits, or chopped roasted hazelnuts to the coating.
A longer version of this article appeared in FOOD Magazine, Issue 2, 2015
Recipe by Cynthia Patos
Photography by Justin de Jesus
Styling by Katherine Jao