This little gem of a recipe came to me from a book that I've had sitting on my shelf for awhile now and don't use often enough. Maria Elia's The Modern Vegetarian is a fabulous book filled with so many fantastic recipes, inspiration, and beautiful photos. Sprinkled throughout the book are fun little mini-sections dedicated to specific ingredients such as peas, coffee, and even beets (although I'll admit I bypassed that one because beets are gross). Even on my most un-creative day, I can find inspiration in this book.
Below is my adaptation of her Chocolate Truffle recipe. In the book she offers a plethora of unique flavoring ideas for these truffles. I chose to try out the orange and basil combination. I was not disappointed.
Orange Basil Chocolate Truffles
Ingredients:
2/3 cup heavy cream
7 oz dark chocolate, broken into small pieces (the higher cocoa percentage the better)
1 1/2 Tablespoons unsalted butter, diced
1 cup unsweetened cocoa powder, for dusting
Zest of 1 orange
A few basil stems
1. Heat the cream in a saucepan over medium heat. Mix in orange zest and basil stems. Remove from heat and let cool for 30 minutes to infuse.
2. In a medium size bowl, place diced butter and broken chocolate pieces.
3. Reheat the cream to almost boiling. Strain into bowl over butter and chocolate. (I found a cheesecloth to be perfect for this) Stir until smooth.
4. Place chocolate mixture in plastic container and refrigerate until firm. At least 2 hours. Once firm, use a scoop or melon baller to form truffles (or you can be like me and freestyle it with a spoon and your hands)
5. Drop each ball into cocoa powder to coat. Refrigerate until ready to eat!
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