Bon Appetit Desserts (175 page)

Fig and Walnut Truffles

Cognac gives a heady flavor to these easy-to-make truffles. When rolling the truffles in your hands to shape, be sure to work quickly so that the ganache doesn’t melt.
Makes 36

¾ cup heavy whipping cream

6 tablespoons (¾ stick) unsalted butter

3 tablespoons light corn syrup

12 ounces bittersweet or semisweet chocolate (do not exceed 61% cacao), chopped

1 tablespoon Cognac or other brandy

⅔ cup chopped dried Calimyrna figs

⅔ cup chopped toasted walnuts

Natural unsweetened cocoa powder

Line 8×8×2-inch metal baking pan with aluminum foil, leaving overhang. Heat cream, butter, and corn syrup in heavy medium saucepan over medium heat until just boiling, stirring occasionally. Remove saucepan from heat. Add chocolate and stir until chocolate melts and mixture is smooth. Mix in Cognac, then figs and walnuts. Pour into prepared pan; refrigerate just until firm enough to handle, about 1 hour.

Using foil as aid, lift chocolate block from pan; place on work surface. Flatten foil at edges.

Cut chocolate mixture into 36 squares. Roll each square by hand to form ball. Dust lightly with cocoa. Cover and chill until firm, at least 4 hours.

DO AHEAD
:
Can be made 4 days ahead. Refrigerate in airtight container. Bring to room temperature before serving.

Dark Chocolate Truffles with Honey and Lime

Lime flavors the bittersweet chocolate three ways: It’s infused into the cream that melts the chocolate, it’s stirred into the melted honey that sweetens the ganache, and it’s combined with the cocoa powder that coats the truffles. Make the cocoa-lime truffle coating a day ahead; it needs to dry overnight.
Makes about 55

1½ teaspoons finely grated lime peel, divided

⅔ cup sugar

1 cup natural unsweetened cocoa powder

15 ounces bittersweet or semisweet chocolate (do not exceed 61% cacao), finely chopped

1 cup heavy whipping cream

¼ cup fresh lime juice

¼ cup honey

6 tablespoons (¾ stick) unsalted butter, room temperature

Place 1 teaspoon lime peel on work surface. Chop very finely; transfer to medium bowl. Add sugar and rub together with fingertips until mixture is slightly moist. Mix in cocoa. Spread on rimmed baking sheet. Let dry uncovered at room temperature 1 day.

Place chocolate in medium bowl. Finely chop remaining ½ teaspoon lime peel; transfer to medium saucepan. Add cream to pan and bring just to boil over medium heat. Cover and set aside 10 minutes. Uncover cream mixture, return to boil, and pour over chocolate. Let stand 30 seconds. Stir until chocolate is smooth.

Meanwhile, combine lime juice and honey in small saucepan. Stir over low heat until honey melts and mixture is warm. Gradually stir warm honey mixture into chocolate mixture. Add butter 2 tablespoons at a time, stirring until ganache is smooth. Cover; chill until firm, at least 4 hours or overnight.

Line 2 rimmed baking sheets with aluminum foil. Drop cold ganache by heaping teaspoonfuls onto prepared sheets. Refrigerate 30 minutes. Working quickly, roll ganache between palms into balls and return to baking sheets, briefly freezing ganache on sheets if becoming too soft to shape. Chill truffles until firm, about 45 minutes.

Roll truffles in cocoa mixture to coat; shake off excess.

DO AHEAD
:
Can be made 2 weeks ahead. Refrigerate in airtight container.

Chocolate-Orange Truffles with Almonds

These truffles are flavored with Grand Marnier and covered in a crunchy almond coating—not the usual cocoa powder or melted chocolate. If you don’t have orange liqueur, try a berry variety like Chambord or crème de cassis.
Makes 25

¾ cup heavy whipping cream

12 ounces bittersweet or semisweet chocolate (do not exceed 61% cacao), finely chopped

2 tablespoons Grand Marnier or other orange liqueur

1½ teaspoons finely grated orange peel

1¼ cups almonds, toasted, finely chopped

Line 8×8×2-inch metal baking pan with aluminum foil, leaving overhang. Bring cream to boil in heavy medium saucepan. Remove from heat. Add chocolate and whisk until melted and smooth. Whisk in Grand Marnier and orange peel. Pour into prepared pan; freeze just until firm, about 30 minutes.

Using foil as aid, lift chocolate block from pan; place on work surface. Fold down foil sides. Cut chocolate mixture into 25 squares. Place nuts in small bowl. Press 1 chocolate square into nuts, coating completely. Roll truffle between palms into ball. Place on small baking sheet. Repeat with remaining chocolate and nuts. Cover; refrigerate until very firm, about 2 hours. Serve cold.

Chocolate Truffle Croquembouche

A traditional
croquembouche
(customarily served at French weddings) is a stunning tower of custard-filled cream puffs glued together with caramelized sugar. This twist on a classic
croquembouche
is made with chocolate truffles instead of cream puffs, and is decorated with candied violet petals and fresh flowers. You’ll find candied violet petals at some supermarkets, at cake decorating stores and specialty foods stores, and online at
cheftools.com
. Styrofoam cones are available at most floral and party supply stores.
Makes 76 truffles

1 cup plus 2 tablespoons heavy whipping cream

¾ cup (1½ sticks) unsalted butter, cut into 12 pieces

2¼ pounds bittersweet or semisweet chocolate (do not exceed 61% cacao), chopped

¾ cup sour cream

6 tablespoons Grand Marnier or other orange liqueur

1½ tablespoons finely grated orange peel

1½ cups powdered sugar

1½ cups natural unsweetened cocoa powder

1¾ pounds high-quality white chocolate (such as Lindt or Perugina), chopped

1½ pounds bittersweet or semisweet chocolate, chopped

38 candied violet petals (optional)

1 12-inch-tall Styrofoam cone

Rose leaves and miniature white roses or other small flowers

TRUFFLES
: Bring cream and butter to simmer in heavy large saucepan. Reduce heat to medium; stir until butter melts. Add chocolate; whisk until melted and smooth. Remove from heat. Whisk in sour cream, liqueur, and orange peel. Pour into 13×9×2-inch baking dish. Chill mixture until firm enough to hold shape, about 1 hour.