Friday, March 2, 2007
Luscious Thai Truffles
ngredients: For the Spicy Semi-Solid Ganache: * 1 lb(16 oz) Semi sweet chocolate, chopped * 1 teaspoon “Thai Curry Paste for desserts” or to taste, recipe follows. * 1-1/2 cups heavy cream Preparation 1. Place chopped chocolate in food processor and pulse until pea size. Bring heavy cream to boiling point and mix in the curry paste for desserts. Stir to combine. Remove from heat, cover and infuse no more than 3 hours. Strain through a very fine sieve and re-heat to a boiling point. 2. Pour the chocolate mix into the tube of a running food processor. Process until mixture becomes smooth. Transfer into a clean bowl and let set overnight, covered, in the refrigerator. 3. Pipe onto a parchment lined cookie sheet and freeze overnight. 4. Pre-coat truffles with thin layer of tempered chocolate and dust with cocoa powder, OR toss in toasted coconut flakes. Important Note: chocolate is tempered when its temperature is between 84° and 88° F (29° and 31° C). One of the easiest ways to achieve this point is to place the chocolate in the microwave for 30 seconds at a time until the chocolate is melted, be specially careful not to over do it. You may see lumps, but they will be dissolved with the residual heat of the chocolate. To speed this process up, you can use an immersion blender or a whisk. When the chocolate begins to set, scrape the sides of the bowl and mix in. It is very important to have your food thermometer on hand to verify when the mixture reaches ideal temperature. |
