Chocolate Truffles for Your Sweetie - FF*

Valentine's Day is just 12 days from now. Since you'll want to find Damiana to make these things and that'll take some effort, I'm giving you enough time to get your act together. And remember to get flowers and a card, too, eh? Richard Jehn

Chocolate Truffles for Carolyn (14 February 2003)

Carolyn is a “choco-holic” and I sleep walk to find chocolate in the middle of the night. Therefore, it is appropriate that I find a wonderful way to make this dessert for Carolyn (and me). It turns out to be so much better than I expected that I am happy to include it for you. Use orange liqueur or extract to make these dipped truffles, but there is really no substitute for the astonishing flavour of Damiana (it is available on the Internet). This is a very easy recipe, requiring no candy thermometer and no sensitive tempering of the chocolate.

6 tablespoons unsalted butter
1/4 cup heavy whipping cream
5 (1 ounce) squares semisweet chocolate, chopped
2 to 3 tablespoons Damiana (or orange liqueur - inferior)
1/3 teaspoon each lime, lemon, and orange zest
2 (1 ounce) squares semisweet chocolate, chopped
2 teaspoons grapeseed (or canola / vegetable) oil

In a medium saucepan, bring butter and cream to a boil over medium high heat. Remove from heat. Add the 5 ounces of chocolate, Damiana, and zests; then stir until melted and smooth (well, it will be “textured-smooth,” but be certain the zests are finely minced - atomized might be a better word). Pour truffle mixture into a shallow bowl. Chill until firm, about 2 hours.

Line a large baking sheet with waxed paper. Shape chilled truffle mixture by rounded teaspoons into small balls. Place on baking sheets covered with wax (best) or parchment paper. Chill until firm, about 30 minutes.

You can try to use your hands, but the chocolate will melt rapidly. I would have used a small (3/4-inch diameter) melon ball maker, but didn’t have one the right size.

In the top of a double boiler set over simmering (not boiling) water, heat the 2-ounces of chocolate and oil, stirring until melted and smooth. Transfer chocolate mixture to a bowl. Cool.

Gently drop truffles into melted chocolate mixture. Using 2 forks, lift out truffles tapping gently on side of bowl to allow excess coating to drip back in bowl. Return truffles to baking sheets lined with waxed paper, and chill until set.

Delicious and fairly easy.

* Note: FF = Foodie Friday