Truffles are good any time of year, but are especially prevalent during the Holiday and Valentine’s Day seasons. Their rich deep chocolate flavor melt on the tongue while releasing sweet, bitter, and sour tastes to the palate. Sour cream isn’t commonly used in truffles, but it keeps down the calorie count and gives the chocolate balls their smooth finish. Roll the truffles in additional coco powder for a rustic look and a more distinct bitterness.
- 150 grams sour cream (creme fraiche if available to you)
- 25 grams liquid honey
- 170 grams dark chocolate (Valrhona Guanaja, 70% cocoa, chopped)
- 30 grams butter (softened)
- unsweetened cocoa
- Boil the cream and honey in a medium-sized saucepan.
- Pour 1/3 of the cream/honey on the chopped chocolate. Stir vigorously and then add the 2nd third. Stir, then add the remaining cream. You must obtain a smooth, shiny ganache.
- Add the softened butter and mix until completely absorbed.
- Pour into a flexible square mold 20X20 cm. Let cool for at least 2 hours in the refrigerator.
- Crush the Gavottes cookies in your fingers to turn them into small crumbs and set aside in a shallow dish.
- Pour the cocoa powder in a second shallow dish.
- Unmold the the truffle dough by flipping it onto a parchment paper.
- Cut into cubes with a large knife. This will allow you to make balls of equal size and to be faster.
- Roll the truffles between your palms and then coat them in cocoa or in Gavottes cookies.
- Let them cool in the refrigerator for a minimum of 2 hours.
- Take them out of the refrigerator 10 minutes before serving.
PER SERVING *
|Calories60Calories from Fat35|
|% DAILY VALUE*|
|Calories from Fat35|
|% DAILY VALUE*|
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.