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Post by Truffaut on Dec 5, 2007 10:37:50 GMT -5
Oh my! I finished making them last night and had the first one for breakfast this morning! WOW  It sounds like an odd combination, at first, but it's truly a revelation. The tartness of the lime against the rich chocolate ganache, the bitter cocoa coating and the faintly sweet honey is amazing. This will become a regular item chez Truffaut. |
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Post by sistereurope on Dec 5, 2007 10:42:40 GMT -5
T...how in the world do you make a truffle anyway?! Is there some kind of truffle mold?
(and do you deliver to Baltimore? ;D)
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Post by annettecinca on Dec 5, 2007 11:03:11 GMT -5
Okay T, where do we find the recipe?!
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Post by Becky (Berkeleytravelers) on Dec 5, 2007 11:05:13 GMT -5
Do you honestly mean you did not taste until this morning, or do you just mean that your prior tastings were not of fully formed "truffles" per se?? ;D I mean, really . . . how could anyone whip up that concoction and wait until the next day to give it a try!  |
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Post by geordy on Dec 5, 2007 11:23:18 GMT -5
My kind of breakfast..a little honey, citrus, chocolate for energy and endorphins.......
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Post by Anne on Dec 5, 2007 11:23:48 GMT -5
Yes, give us the receipe please  . Just to be sure : is what you call lime the small green exotic lemons ? And don't forget to specify which type of honey should be used ... Sister, Truffaut is obviously a more sophisticated cook than me, but I have always used the palms of my opened hands rubbing eachothers to roll truffles . |
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Post by Shoesy on Dec 5, 2007 11:34:51 GMT -5
Aha! So now when people call you "Truffy", they actually mean "truffle" and not "Truffaut". ;D
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Post by Truffaut on Dec 5, 2007 13:18:42 GMT -5
Very funny, Shoesy. An exaltation for your wit!
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Post by Truffaut on Dec 5, 2007 13:24:13 GMT -5
I'll post the full recipe tonight when I get home.
Sister, there's no mold you just chill the ganache overnight so it firms up some. Then scoop out generous teaspoonfuls onto a sheet and then chill them again. Then VERY quickly roll them into rough balls (rough, because they're actually supposed to appear a little knobby like a truffle found in the ground) using ONLY your fingertips. Anne, your palms have too much blood flow and are too warm. Try using just your fingers and you'll have better results. You can also soak your hands in a bowl of ice water to cool them down before rolling, but that's a little uncomfortable.
Anne, "lime" = "citron vert". It's always amused me that French describes a "lime" as being a "green lemon", when they are totally different things. It would be like calling cauliflower "white broccoli".
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Post by Laura NY (aoi33) on Dec 5, 2007 13:32:38 GMT -5
I await your recipe!
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Post by phread on Dec 5, 2007 13:38:17 GMT -5
Please share!!!!
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Post by GitteK on Dec 5, 2007 13:45:48 GMT -5
- and why should we settled for a shared recipe, huh ??  When he might as well send us small giftboxes with 10 pieces in each.  You know, "From your OurParis CEO with best wishes for the Season" ! |
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Post by sistereurope on Dec 5, 2007 13:55:42 GMT -5
Great idea Gitte! You know, if he brought them to me I would GLADLY mail some (whatever crumbs were left) out to any Our Paris member who wanted a taste...
Seriously...I am VERY curious about how such seemingly incongruent ingredients could possibly taste SO wonderful...Of course I DO take your word for it that they do!! It goes without saying that chocolate is one of the wonders of the world, but I also love limes...we had the most delightful limes in Mexico (hey, don't some of you CA/FL bums actually grow them?)
And I guess I've never seen a truffle recipe as I never knew that they were handmade...the things you learn here simply amaze...
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Post by willow on Dec 5, 2007 13:59:14 GMT -5
I second this idea!
They sound delightful and perfect for the holidays. And breakfast is never complete without chocolate in one form or another.
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Post by Becky (Berkeleytravelers) on Dec 5, 2007 16:07:06 GMT -5
Actually, this sounds a bit (but only a bit) like my favorite Godiva truffle (key lime). The Godiva version has a white lime flavored filling in a hard chocolate shell, however, so this one (a traditional truffle type) sounds much better to me!
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Post by Truffaut on Dec 5, 2007 18:03:40 GMT -5
- 1-1/2 tsp finely grated lime peel
- 2/3 cup sugar
- 1 c unsweetened cocoa powder
- 15 oz bittersweet chocolate, chopped
- 1 c heavy whipping cream
- 1/4 c lime juice
- 1/4 c honey
- 6 Tbs butter, cut into 1 Tbs pieces and softened
Very finely chop 1 teaspoon of the lime peel and combine with the sugar. Use your fingers to rub the peel into the sugar until slightly moist. Stir in the cocoa powder and spread the mixture on a baking sheet and dry, uncovered, overnight. Finely chop the remaining peel and add to cream. Bring the cream just to a boil. Cover, remove from heat, and let the steep 10 mins. Return the cream to a boil, then pour over the chopped chocolate, stirring until smooth and melted. Stir the honey and lime juice over low heat until melted and warm. Gradually stir the juice mixture into the chocolate mixture. Stir in the butter a piece at a time, until smooth. Cover and chill until firm, at least 4 hours. Drop heaping teaspoons of chilled ganache onto baking sheets lined with parchment or silicone. Roll each portion into a rough ball. The appearance should be a little "knobby" to resemble truffles that are dug from the ground. If the ganache is too soft, you can freeze the portions for a few minutes before rolling. After rolling the balls, chill until firm, about 45 mins. Quickly roll the chilled truffles in the cocoa mixture, shaking off excess. Truffles will keep, chilled and tightly covered, about 2 weeks. Serve chilled or at room temperature. TIP: Use good quality, but mild, honey. I happened to have some orange flower honey, and the orange flavor mixed with the lime is very nice. I've also some lemon flower honey, but I haven't tried that. You wouldn't want to use a strong flavored honey, though. TIP: Melt the chocolate in a large, shallow bowl. It will chill faster and you'll get to eat the truffles that much faster. TIP: Use just your fingers to shape the truffles, not your palms, which are too warm. If your hands tend to be warm, soak them briefly in a bowl of ice water to lower the temperature (and then sneak up behind somebody and put your hands down their shirt). TIP: The cocoa mixture makes enough coating to easily double the ganache recipe. Because of all the chilling, re-chilling, etc., I find it's easier to make just one batch of ganache at a time. TIP: After a day or two in the refrigerator, the cocoa coating can sometimes begin to darken and soak into the ganache. If you're serving the truffles to guests, it might be nice to give them a little extra roll in some cocoa before serving. |
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Post by annettecinca on Dec 5, 2007 20:07:42 GMT -5
Sounds heavenly! I sometimes make a honey lime salad dressing, so I can totally appreciate how great these flavors are together (and of course, anything covered in chocolate!) Can't wait to try this one. Thanks!
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Post by Truffaut on Dec 5, 2007 21:15:50 GMT -5
By the way, the "TIPS" are my own observations, so they can't be attributed to the master!
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Post by Anne on Dec 6, 2007 7:59:23 GMT -5
Thank you so much for the receipe . Just another question (I am a bit fastidious when doing a receipe for the first time) : what is "heavy wipping cream" ? I would have translated "heavy" by crème épaisse, but then "whipping cream" is crème liquide ... And I love to think of you as "our CEO Truffy"  ;D |
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Post by Truffaut on Dec 6, 2007 9:03:18 GMT -5
Anne,
I believe "crème épaisse" is what you want. It's the one that has the highest fat content. In the U.S., we have "heavy cream", "whipping cream", and "half and half". Honestly, you can probably use either one. The one with more fat will be silkier.
The only time I worry much about "heavy cream" and "whipping cream" is if I'm going to beat it. Beaten "heavy cream" can be too much like butter.
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It sounds like an odd combination, at first, but it's truly a revelation. The tartness of the lime against the rich chocolate ganache, the bitter cocoa coating and the faintly sweet honey is amazing. This will become a regular item chez Truffaut. 
. 
When he might as well send us small giftboxes with 10 pieces in each. 
;D
hahahha