REPOSTED FROM ZABAR'S NY
We’re so thrilled to bring you this excellent recipe from C-Cap graduate, Mehdi Chellaoui. Mehdi shares his wonderfully seductive Chocolate Passion Fruit Truffle Recipe just in time for Valentine’s Day.
We hope you enjoy preparing this at home and please join us
in our store for a seminar and demonstration by Mehdi on Saturday, February 14th when he will be preparing these Truffles!
CHOCOLATE PASSION
FRUIT TRUFFLES
Recipe Courtesy Mehdi Chellaoui
INGREDIENTS
12 ounces bittersweet chocolate, chopped fine
½ cup heavy cream
¼ cup passion fruit puree
3 Tbs unsalted butter
½ cup Dutch process cocoa powder for coating truffles
½ cup Dutch process cocoa powder for coating truffles
CREATE THE TRUFFLES:
1. Heat the heavy cream and corn syrup in a small saucepan over medium heat until simmering.
2. Remove from the heat and pour in the chocolate. Let stand for 2 minutes. Use a rubber spatula, stir gently until all mixture is smooth.
3. Gently stir in the butter, and then passion fruit.
4. Pour the mixture into an 8 by 8-inch glass baking dish and place in the refrigerator for 1 hour.
5. Using a melon baller, scoop chocolate onto a shallow pan and return to the refrigerator for 30 minutes.
COAT THE TRUFFLES
6. Remove the truffles from the refrigerator and shape into balls by rolling between the palms of your hands.
7. Using the tempered chocolate, roll each truffle in a small amount of cocoa powder to completely coat it. Allow to cool and firm, then repeat.
8. After the second chocolate coating, immediately place the truffle into a dish with cocoa powder. Move the truffle around to coat; leave truffle in the coating for a few seconds before removing.
9. Repeat until all truffles are coated. Allow to set in a cool dry place for at least 1 hour; or store in an airtight container in the refrigerator.
http://www.typepad.com/services/trackback/6a00d8357f7ead69e201053713d28a970b
