Chocolate Truffles

How much can one comment on the rain? I'm jumping ship and diving into chocolate. Wild Mushroom Ragout (with chocolate) forthcoming ... but for now, here is Alice Medrich's perfect and simple truffle recipe. (They'll pair well with the strawberries you're buying at the market.) Always use fine ingredients. If you can find Valhrona (Whole Foods), use it. Scharffen Berger is another fine choice.

Truffles au Cocolat

From bittersweet by Alice Medrich

(This book was awarded IACP book of the year award and offers both sweet

and savories!)

1 lb. bittersweet chocolate, coarsely chopped

10 T butter, in small pieces

2 large egg yolks, at room temperature

½ c. boiling water or freshly brewed espresso

½ c. cocoa powder

1. Line an 8”x8” baking pan with parchment.
2. Melt butter and chocolate together in a double boiler, set aside.
3. Heat egg yolks and boiling water in double boiler, bringing to 160°.
4. Scrape yolk mixture over melted chocolate and stir gently to incorporate.
5. Pour mixture through sieve into prepared pan and spread evenly.
6. Cover and chill until firm, at least 2 hours.

7. Remove truffles with lining to cutting board and allow to soften for 20-30 minutes.
8. Cut truffles into 1” or smaller cubes, or roll into spheres.
9. Toss shaped truffles into cocoa powder.