……And the food of mournful, moping, moms.
There were gifts to be bought, appointments made, cakes to be baked, clothes dry cleaned.
And chocolate truffles.
The Dee, wanted to take a gift for each of her mentors, to say “Thank you” and show how much she appreciated their taking the time to show her the ropes, in her first internship. And chocolate truffles fit the bill perfectly!
Chocolate truffles have a very short list of ingredients- a minimum of two and a maximum of 3-4 ingredients. They are not finicky or moody like macarons. You don’t need precision scales, or expensive tools to make them.
As recipes go, it is one of the simplest….boil cream, mix into chocolate, chill, roll into balls, and Ta-dah! You have truffles.
But the variable is the heat and humidity of Singapore. Chocolate-normally quiescent and well behaved- throws tantrums with a mind of its own, in hot weather. So prepare to be patient, much like a parent!
Intensely Orange Truffles
400g dark chocolate couverture
200 ml fresh whipping cream
Zest of 1 orange
Juice of 1 orange, reduced
* Prepare a square dish, with two rectangles of parchment. Lay them such that you have a overhang on all four sides and its easy to pick the whole thing out.
* Weigh the chocolate and put it into a large glass, microwave-safe bowl. I use Callebaut 73% dark.
* Pour the cream into a small saucepan.
* With a fine grater, zest the orange and add it to the cream.
* In another small pan, juice the orange and boil the juice with a spoonful of sugar, until it reduces to a tablespoon or so. This step is optional. You can add 10-12 drops of orange oil if that’s simpler.
* Heat the cream with the zest, until it simmers. Strain it through a sieve onto the chocolate.
* Whisk the mixture, adding the reduced orange juice or the orange oil, until the chocolate is smooth and glossy. If there are one or two lumps, warm gently in the microwave for 10-15 seconds at a time, until you have a smooth chocolate ganache.
* Pour the ganache into your prepared dish and refrigerate for 3-4 hours until set.
* Lift the set ganache, out of the square dish (the parchment rectangles make the job easy) and lay onto a large cutting board.
* Ideally work with the Air conditioning on. Leave for a few minutes, until the ganache is ready to be handled. Use a large knife to score lines in the ganache.
* Starting from one end, cut into the scored line. If the chocolate breaks, it is too cold. In that case leave it for a few minutes longer. Once it’s ready, work quickly, as it changes from ready to mush within minutes.
* Cut tiny squares or rectangles, and transfer into the teensiest paper cups.
* If squares are not your thing, you can roll the truffles into balls, rolling them into cocoa powder.