VOLUME 1 - Kilimanjaro Foods

1 Servings
1 c heavy cream
10 oz bittersweet chocolate
-chopped
3 T sweet butter
1 lb (to 1 1/2 pounds)
-bittersweet choco
6 oz almonds (optional)-blanched
-by boil
cooled and the skins slipped
- off
In a heavy pan, bring the cream to a simmer (a microwave and a glass
bowl is just as good for this). Remove from the heat and whisk in the
chocolate and butter. (The smaller they are cut up, the easier this will
be.) Refrigerate until firmly set, stirring now and then. In the
refrigerator compartment this will take about 4 hours. Use the freezer
and you can cut that down to under an hour, but with much more
frequent stirring.
Using a melon baller or spoon, scoop out a tablespoon or so of
chocolate and use your hands to form balls about 3/4" to 1" in
diameter. Spread them on a cookie sheet and freeze for an hour.
While the balls are freezing, chop and carefully heat, in a double
boiler or heavy pot, the remaining chocolate. Stir until melted. Allow
to slowly cool until it feels just warm to your skin. The object is to
have it just above the melting point so that when the frozen chocolate
balls are dipped in it, they gather and congeal a thickish coating
around them.
When the centers are frozen and the chocolate is ready, take each one
and drop it into the coating, roll it quickly about, then remove it with
the tines of two forks and drop it onto a sheet of wax paper. If the
coating thickens too much, reheat it a little, perhaps using a
microwave.
When all the truffles are dipped, you can serve them right away. If they
will be stored or transported, refrigerate them awhile longer first.
Veal Chops In Cream (Côte De Veau Flambées À La Crème)