Chef Alexi's Easy Peasy Chocolate Truffles
I'm so happy to be back with you all! And please be patient while I disappear again for a week or so. All my shenanigans will end once the kids go back to school but until then it's come and go time for me.
It's been an absolute roller coaster ride this summer and I have been trying to tackle new projects like this one - travels and teaching teens culinary camps as I do each year. It's a wonderful experience but one that leaves me a little exhausted after 2 weeks of non-stop teaching. Having said that, I wouldn't give it up for anything in the world!
On one of our culinary travels, we had a lovely class learning to make chocolate truffles with Chef Alexi and they were so easy to make with such great texture that I decided to teach the recipe to my teens. And they did a great job and even served them up for out last day of camp summer party to their parents. So fun!
In short, if my teens can make them, so can you! Being a chocolate lover is mandatory though....
Chocolate truffles ( for 4 persons)
10 oz. qty (1 bag) 60% dark chocolate chips
½ stick (4oz. butter)
2 egg yolks
6 tbs. confectioner’s sugar
2 tbs regular white sugar
4-6 tbs cacao powder for dusting
zest of 1 orange
1-1/2 tbs Grand Marnier orange liqueur
Bain Marie: To make a home-made Bain-marie, bring sauce pan of water to a boil. Place a Pyrex bowl atop the sauce pan making sure the water level does NOT touch the bottom of the bowl.
Butter: Cut into cubes.
Melt chocolate in bain-marie. Remove the chocolate mixture from the bain-marie. Sieve the sugars in it & combine well with a rubber spatula.
Add the egg yolks, zest of 1 orange & 1-1/2 tbs Grand Marnier orange liqueur. Stir to combine thoroughly.
Place in the refrigerator for approx. 1 hour to firm up but should still be pliable with a spoon.
Scoop out the chocolate, and form loosely round shapes approx. 1” in diameter. Roll in cacao powder so it resembles truffles from the ground.
To Store: Cover and refrigerate when not eating immediately.