the impending holiday season I thought I would share a rather strange but
wonderful recipe with all of you. I first learned of this from Chef Michel
Richard years ago and I have fiddled with it since. The recipe is for deep
fried chocolate truffles. They are breaded in Panko bread crumbs and sugar,
frozen and then deep fried to order. The final result is a crisp golden
exterior, a layer of melted truffle mixture and a cool center, which provides
several textures and tastes in one bite.
When I work with chocolate I like to
blend as many as five different kinds from bittersweet to unsweetened, including
various combination of cocoa fat in each, the result is a chocolate ganache
that hits the palate on all levels of perception. For the recipe I kept it
simple but you can do your own experimenting. It takes awhile to master, but
once you have the technique down you will wow your customers or guests with
something they may have not experienced before.
including both a recipe for the truffle batter itself, as well as the deep
fried version. Enjoy!
I have several recipes for truffles that I use for special occasions; I
like this classically simple one because it serves to highlight good chocolate
without the fuss. Also it is a good base to use for my deep fried truffles.
Semisweet Chocolate 12 ounces, finely
Heavy Cream 1 cup
Unsalted Butter 3 tablespoons,
at room temp
Sea salt small
Put chocolate in
mixing bowl and set aside.
Bring cream to boil
and then pour it over the chocolate.
Wait about one
minute, and then slowly begin to carefully mix chocolate with rubber spatula.
When it is done the mixture should be very smooth and emulsified.
Using and ice bath
cool chocolate down until it begins to just set and then fold in warm butter
until fully incorporated
Allow to set
overnight in refrigerator.
Deep Fried Chocolate Truffles
You can’t find a recipe much more decadent than this. It’s the kind of
recipe that could turn the tides of love in your favor for sure.
Chocolate Truffles 25 each,
Unseasoned or Panko
Bread Crumbs 1 cup
All Purpose Flour 1 cup
Whole Eggs 2
Peanut Oil 3
The day before
serving, bread the truffles by first dipping them in flour, the egg and then
the mixture of bread crumbs, sugar and cinnamon.
Repeat this process
once again until they are double coated and then place in the freezer until
ready to use.
The day of pre-heat
fryer to 375 degrees
Fry each truffle for
approximately 30 seconds or until golden brown