My dear, poor, non French people,
Let me tell you right now.
My name is Cécile, and I’m a chocolataholic.
Always was, always will.
It’s a family illness that was transmitted by my poor father, who is still to this day obsessed with chocolat (and drinking hot cocoa every morning).
When my brother and I were kids (and perfect!), he even had to hide his own tablettes de chocolats (chocolate bars) to make sure we would’nt eat them. (and when he moved out, 10 years later, he found some that he had totally forgotten about, too good a hide!).
This very glamorous picture gives you a good example of how I would spend my holidays afternoons after a big Xmas family lunch…
By eating even more chocolate… (extremely French and perfect outfit, non?)
We weren’t helped by the fact that there was a chocolate factory a few miles from the village (ah, le chocolat Poulain ! It was made in castle, in the middle of the city of Blois!), and that they sponsored every important event of our daily life : you would run a few miles in the mud and the cold, and win some chocolat Poulain, the best reward I can still think of !
So anyway, considering my illness, you will of course understand that my favorite occupation in the holidays was cooking chocolate trufffles…
Truffes au chocolat noir
1 cup liquid cream (I use Crema mexicana)
14 ounces dark chocolate
1 teaspoon Espelette Pepper or Cayenne Pepper
1,2 ounces butter
1/2 cup cocoa powder
Truffes have been on every French and perfect family Xmas table for more than a century.
I love the fact that they were actually invented through “Systeme D”, the very French way of thinking that you adapt with what you have… The D in sytème D stands for Débrouille, something like resourcefulness. And let’s say that Mister Louis Dufour, in Chambery, had a lot of it…
In 1895, this chocolatier was surprised to discover that he didn’t have enough cocoa to make all the chocolate sweets he was supposed to make and sell for the Holidays.
So he came up with the idea of adding them creme, and then roll them in cocoa powder.
I don’t know if Mister Dufour became rich thanks to this now world-known recipe, but chocolate truffles are still made on a large scale in the region of Chambéry, right in the middle of the Alpes.
Now the great thing with this recipe is also that it’s very easy to make, and a delight for kids !
I like to add Espelette pepper in the mix, for the truffes to have a little kick. You can also add a little bit of alcohol, but I think it hides the chocolate flavours too much.
- Set the cream to a boil.
- Stop the fire, and add the chocolate chips
- Add the Espelette Pepper for some spicy chocolate time !
- Add the butter
- When everything is smooth, put in the fridge for 90 minutes
- Then let the chocolate ganache adapt to room temperature for another hour
- Use a spoon to take some chocolate paste, and roll it
- You can use different sizes, but I recommend that you keep them tiny : it’s more raffiné!
- Roll them in cocoa powder
- Put in the fridge for three hours
- Try not to eat them all at once
Et voilà !
I love having one with my café in winter…
And I guess it’s a great dessert after tasting some real black truffles !
Joyeux Noël les amis!