Small Bites

Chocolate truffles have always been one of my favorite things to make. I adore their size and subtle sophistication, actually I love all things that are petite and sweet.  Creamy centers of soft chocolate ganache wrapped in dark chocolate that cracks at first bite and then melts slowly, it's satisfying and comforting and we should all eat more truffles more often.  

My favorite truffle, presently, is milk chocolate vanilla bean.  The ganache sets up soft and creamy, delicate and smooth with a quiet vanilla background that gives it an addicting quality. I find it a little strange actually that I love this ganache so much because in general I'm not a huge fan of milk chocolate.  I prefer very dark chocolate, and usually on its own.  However, once rolled and dipped in dark couverture and rolled in toasted coconut, sesame, cocoa or your favorite nuts, this sweet and silky ganache makes people like me love milk chocolate.

For those of you who already crave milk chocolate above all others, add this recipe to your repertoire for cake fillings and tarts and of course truffles.  The possibilities are endless as are the "dress" you chose for each truffle.  I love toasted coconut.  It's a bit typical, chocolate and coconut, but none the less delicious.  

milk chocolate vanilla ganache

1 pound milk chocolate

6 ounces heavy cream

1 ounce unsalted butter

1/4 vanilla bean

1 tsp vanilla extract

pinch of sea salt (or more to taste)

Chop chocolate and butter into small pieces and put them into a medium size bowl.  Bring cream, scraped vanilla bean and pod, extract and salt to slight boil.  Remove from heat and let steep for 15 minutes.  Strain.  Reheat cream, then pour over chocolate and butter.  Stir gently with a wooden spoon or spatula, but not a whisk.  

Once the chocolate is melted and you have a smooth ganache pour it into a shallow dish. Cover with plastic wrap.  Let the ganache come to room temperature then refrigerate overnight.  

The next day scoop the ganache with a small scoop, I use a 100 size scoop.  Cover and refrigerate until the ganache is firm.  Set aside small bowls or cake pans with your favorite "dress".  Toasted coconut, powdered sugar, cocoa powder, chopped nuts, toasted sesame etc. 

Melt, or temper, dark chocolate and set aside, being careful so as not to get the chocolate too hot.  Roll truffles to form small balls.  Dip each truffle in the melted chocolate and roll in chosen garnishes.  

Let the chocolate coat harden slightly then remove truffle and place gently in paper candy cups, in a bowl or on your favorite platter. Store any leftover truffles in the refrigerator or a very cool place. Enjoy.