Continuing the theme on chocolate desserts from Francois Payard, I also made the delicious truffles you see here from one of his recipes. It was a bit of a pain in the neck but the results were well worth the effort. It appears pricey but it goes a long way, in my case, the recipe made so many truffles they easily served four different dinners of 8 guests each and had several truffles to spare as well. To make, finely chop Â½ kilo or 500 grams of good bittersweet chocolate and add 50 grams or about 2.5 tablespoons of light corn syrup such as Karo brand. Bring 2 cups of heavy cream to a boil and pour the hot cream over the chocolate and whisk until melted and smooth. Whisk in 3 tablespoons of cognac or armagnac and let cool to room temperature with an occasional stir.
Place the chocolate mixture in the refrigerator stirring occasionally until the consistency of pudding, roughly 30 minutes or more in our tropical heat. I actually turned on the airconditioner in the kitchen when I made this to help the chocolate get cooler quicker. Next line baking sheets with parchment paper and take the cooled chocolate and pipe them in a pastry bag into small bite-sized mounds. Chill the pans of chocolate mounds for 20 minutes until firm. Finally, you need to coat the truffles by melting Â¼ kilo of bittersweet chocolate in a double boiler. Place 2 cups of good unsweetened or dutch process cocoa powder in a small bowl. Then take the chocolate mounds out of the fridge, quickly dip in the warm chocolate and roll in the cocoa. Store the truffles in the fridge for up to 2 weeks. These donâ€™t look as professional as store bought truffles but they were absolutely delicious. I used nearly a kilo of top-quality Valrhona to make my truffles and it really showed in the final product.