Buffalo Rising Online

May 6th 2007, 5:19am By Christa Glennie Seychew

Last week I had a lot of heavy cream left over from my pavlova adventure. Heavy cream is a tad on the expensive side, so I wanted to use it up. The best way that I know to use up heavy cream is to make one of the most beautiful things on earth. The truffle.

The French, in honor of the much-loved savory fungi that hogs root from the earth, developed the glorious chocolate truffle. Initially, they were oddly shaped and powdered with cocoa to look like dirt. But today the truffle is now a perfect little sphere of joy.

Who doesn’t love a truffle? I can’t imagine.

Chocolate truffles are easy to make, require few ingredients, and will impress even the most finicky eater. Additionally, I think it is virtually impossible to screw them up.

The other great thing about truffles is how simple it is to alter their flavor profile. The addition of peppermint, sea salt, nuts, lavender-really anything you can think of-can transform them from good chocolates to “fine chocolates”.

Below are two recipes. The first is for the basic chocolate truffle. You can substitute bittersweet, dark or milk chocolate for the semisweet, and you really don’t need to use chips-that’s just the most accessible option. The second recipe is for my favorite truffle, which offers a nice, subtle heat with the additions of cinnamon and cayenne pepper.

Also, please keep in mind that truffles melt easily and shouldn’t sit out for long.

Chocolate Truffles

2/3 cup whipping cream • 12 oz chocolate chips • 2 tbsp unsalted butter • 3 tbsp cocoa powder

In a saucepan, bring cream to a gentle boil. As soon as you see the first signs of boiling, remove from heat. Add the chocolate and butter and whisk until melted.

Pour the ganache into a mixing bowl, cover with plastic wrap and chill for at least 3 hours.

Use waxed or parchment paper to line a cookie sheet. Using a small scoop or rounded spoon, drop mixture onto the prepared sheet. Place in freezer for one hour.

When the truffles are firm, roll them in the cocoa powder.

Spicy Truffles

2/3 cup whipping cream • 12 oz chocolate chips • 2 tbsp unsalted butter • 2 tsp chile powder • 2 tbsp cocoa powder • 1 tbsp cinnamon

In a saucepan, bring cream to a gentle boil. As soon as you see the first signs of boiling, remove from heat. Add the chocolate, 1 tsp of the chile powder and butter. Whisk until melted.

Pour the ganache into a mixing bowl, cover with plastic wrap and chill for at least 3 hours.

Use waxed or parchment paper to line a cookie sheet. Using a small scoop or rounded spoon, drop mixture onto the prepared sheet. Place in freezer for one hour.

Combine cinnamon, coca powder and 1 tsp chile powder. When thoroughly chilled, roll truffles in mixture.

If you'd like to procure some really high quality chocolate for your truffles, the Co-op, Premier and Guercio's all offer a good selection.