Robert Linxe's Chocolate Truffles

Name: Robert Linxe's Chocolate Truffles
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 60
Cuisine: Global
Ingredients: 312 grams Valrhona chocolate (56% cacao); 158 milliliters heavy cream

Robert Linxe's Chocolate Truffles might be just the hor d'oeuvre you are searching for. This recipe makes 60 servings with 35 calories, 0g of protein, and 3g of fat each. This recipe covers 0% of your daily requirements of vitamins and minerals. It is a good option if you're following a gluten free diet. From preparation to the plate, this recipe takes around 45 minutes. Lee Bundt.

Instructions

Finely chop 8 ounces of the chocolate and put in a bowl.

Ingredients you will need

Chocolate

Equipment you will use

Bowl

Bring heavy cream to a boil in a small heavy saucepan. Make sure your pan is small, so you'll lose the least amount of cream to evaporation, and heavy, which will keep the cream from scorching. Linxe boils his cream three times — he believes that makes the ganache last longer. If you do this, compensate for the extra evaporation by starting with a little more cream.

Ingredients you will need

Cream

Equipment you will use

Sauce Pan

Frying Pan

Pour the cream over the chocolate, mashing any big pieces with a wooden spoon.

Ingredients you will need

Chocolate

Cream

Equipment you will use

Wooden Spoon

Then stir with a whisk in concentric circles (don't beat or you'll incorporate air), starting in the center and working your way to the edge, until the ganache is smooth.

Equipment you will use

Whisk

Let stand at room temperature until thick enough to hold a shape, about 1 hour, then, using a pastry bag with a 3/8-inch opening or tip, pipe into mounds (about 3/4 inch high and 1 inch wide) on parchment-lined baking sheets. When piping, finish off each mound with a flick of the wrist to soften and angle the point tip. Freeze until firm, about 15 minutes.

Ingredients you will need

Mounds Bar

Equipment you will use

Baking Sheet

Pastry Bag

Meanwhile, melt 3 more ounces of the same Valrhona and smear some on a gloved hand. Gently rub each chilled truffle to coat lightly with chocolate. The secret to a delicate coating of chocolate is to roll each truffle in a smear of melted chocolate in your hand. Linxe always uses gloves.

Ingredients you will need

Chocolate

Roll

Dry Seasoning Rub

Toss the truffles in unsweetened Valrhona cocoa powder so they look like their namesakes, freshly dug from the earth. A fork is the best tool for tossing truffles in cacao. Shake truffles in a sieve to eliminate excess cacao. Store truffles in the refrigerator.

Ingredients you will need

Cocoa Powder