Sugar High Friday #25 TRUFFLES

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The first Sugar High Friday event I participated in was just over a year ago, the theme was dark chocolate and guess what I made? Truffles of course, Rosemary Truffles, because to me a truffle is one of the best way to enjoy dark chocolate so when I saw that Johanna of thepassionecook announced that this month’s SHF theme was truffles I felt happy. And I knew I would find the time to participate, not that it is particularly time consuming to make truffles, quite the opposite, but I had to plan everything so that I could post this today because today it’s Sugar High Friday!
I have spent some time thinking about what flavours I would like to make, I had a lot of ideas that I will save for another time but two of them seemed to be good enough to try out for this event. I think by now you know that I like to try out combinations that I have never tried before. This doesn’t mean that they have never ever been tried before , one of the few citations in Latin that I remember from school is
Nihil nove sub sole, i.e. Nothing is new under the sun and how true it is but I have to continue to live in my ilviocentric world because how else can we survive in this life if we doesn’t somehow put ourselves in the middle as a reference point of some sort.

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So I thought about the non meme about my spice rack that I did not too long ago and one of the comments to that, it was Pille of nami-nami who told me that nutmeg is an indispensable spice to her as an answer to my statement that I never find any use for it. I decided to make a truffle especially for Pille, a nutmeg truffle. The thing is that I actually like the smell of nutmeg but I just can’t find any place for it in my cooking so I thought that maybe I would like it in a sweet context and yes I do. I really like this truffle, the fact that it has to rest over the nigh gave the nutmeg flavour time to mature and it combines very well with the chocolate. That is if you like nutmeg of course.

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My second truffle is made with balsamic vinegar and is a much kinder type of truffle, the balsamic vinegar smoothes out the slight bitterness of the dark chocolate and makes it sweeter without being cloying. I just had 3 teaspoons of balsamic vinegar left when I made them, it seems to be the right amount but next time I will try with some more just to be sure. I rolled these in very finely chopped pistachio nuts but that’s just one way of doing it, I actually think that truffles are the best when they are simply rolled in good cocoa powder.

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PILLE TRUFFLES or NUTMEG TRUFFLES

150 g / 5.3 oz dark quality chocolate
150 ml / o.6 cup fresh cream
2-3 tsp ground nutmeg
Cocoa powder

- Bring the cream to the boil together with the nutmeg, begin with a smaller amount and increase until you think it strong enough.
- Pour the cream over the chocolate that you previously have broken into small pieces and put in a bowl.
- Stir until the chocolate has melted and it has become a smooth cream.
- Leave it to rest in room temperature over the night.
- The day after you roll small balls and cover them with cocoa powder.

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BALSAMIC VINEGAR TRUFFLES

150 g / 5.3 oz dark quality chocolate
150 ml / o.6 cup fresh cream
3 tsp (possibly more) very good balsamic vinegar
finely chopped pistachio nuts

- Bring the cream to the boil together with the balsamic vinegar, add more if you like.
- Pour the cream over the chocolate that you previously have broken into small pieces and put in a bowl.
- Stir until the chocolate has melted and it has become a smooth cream.
- Leave it to rest in room temperature over the night.
- The day after you roll small balls and then you roll them in the chopped pistachio nuts.

I would like to thank Johanna for hosting this months SHF and don’t forget to check out her roundup!

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L

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