Serious Eats: Recipes
After my single-origin dark chocolate tasting last week, I was inspired to make truffles. They are one of my favorite candies because of their versatility.
The chocolate truffle, composed of a center of ganache and a hard chocolate shell, can be flavored with just about anything. When making truffles, you can steep the cream in the filling with herbs, spices, citrus—or you can add liqueurs, nut pastes, even fruit purees to your base.
Or you can take a plain chocolate-filled truffle and flavor it from the outside by rolling it in toasted nuts, cocoa nibs, or even bacon bits (!). Some of my favorite combinations are Earl Grey tea and dark chocolate, or Szechuan peppercorn and milk chocolate.
This week I decided to make a rosemary and orange-infused ganache using 66% chocolate, which falls somewhere between semi-sweet and bittersweet chocolate. The result was great! The chocolates had a nice earthy flavor from the herb, a bright citrus finish, and a rich chocolate to support the combination.
About the author: Jenny McCoy is the pastry chef at A Voce in New York City. When she's not covered in flour or frying bomboloni, you can find her strolling the streets of Fort Greene, Brooklyn, with her little dog Olive.