When I decided to make my first truffles I had no dilemma about where to look for the recipe. Who else to look up but Alice Medrich, the lady who started her career making and selling truffles! The rest is really a history. I am sure that there is not a person or maybe I should be more specific, a person involved with food (even just as a gourmand), who hasn’t heard of this lady. Her recipes are unique in delicacy, balance of ingredients and beauty. I have loved everything I’ve baked from her recipe collection and these truffles are just another winner.
Truffles are a simple but rather rich dessert. They can be nicely accompanied by a glass of wine or nice sip of liqueur. I’ve made many different ones but these are my latest favourite. The texture is just divinely smooth.
I am in the middle of reading Alice Medrich’s Flavour flavours book and I am sure there will be many more recipes I will want to share with you here. In the mean time, enjoy these.
2 large egg yolks, at room temperature
455 gr bittersweet chocolate, coarsely chopped
140 gr unsalted butter, cut into small pieces
1/8 teaspoon salt, preferably fine sea salt
30 gr unsweetened cocoa powder, preferably natural, or as needed
115 ml water
Separate the eggs and put the egg yolks into a heatproof bowl and place it into a bigger bowl already filled with warm water (to warm up the egg yolks).
In a different heatproof bowl. add the butter, the chocolate and the salt and melt it over simmering water until it reaches at least 50C (can be done without thermometer).
Heat up the water, take the egg yolks from the larger bowl and pour the water over them. Mix with whisker until well combined (again temperature should be at least 70C), then pour the mixture trough the strainer into the butter/chocolate mixture, not forcing any eggs to go through the strainer. I used a whisker to combine all ingredients, the original recipe suggested using a food processor to process the mixture until you get a nice and smooth mixture. At this point the texture is so nice and smooth, then you can tell what wonderful truffles you will end up with.
Pour the mixture into a lined dish (I used rectangular shape 10×30 cm) and leave in the fridge for at least two ours to cool. Take the dish out of the fridge, invert the truffle onto a working bench and cut into a 2×2 cm squares. Roll or rather dust (since I kept them into a square shape) with cocoa.
A simply wonderful treat!