Sophia’s Ode to Love and Chocolate Truffles.
I have one great love: sweets. Okay, I also have my family, Gabriela and my gorgeous, sexy Alistair Connor! But I’m assuming this everyone knows, despite my overbearing boyfriend occasionally make me rethink this dogma.
Oh, well! Back on track, it’s not every sweet I love. To be on the top of my list it has to be something really special, softy, smoothly and tasty. Mmmm! And with cream preferably.
So, today, I’ll talk about chocolate. It can be found on every corner and it turned out to be as ‘common place’. Seems nothing special, then. But add caramel to it – Mmmm – and now it has become a a serious case. Caramel is sinful, lusty and an excess that would make the already god Bacchus even more proud of his excesses. The curious thing is caramel is nothing more than a burnt sugar syrup and cream.
Nonetheless, it is luscious, creamy and fragrant, and has this ability to combine with so many delectable things(ice cream, fruit, chocolate, cakes, biscuits, etc…), if you have a multitude of variables. And chocolate with caramel has this innate ability to make my mouth water and I lick my lips with just one glance.
I am in love with Chocolate filled with caramel truffles, so let’s do them:
150 grams of dark chocolate with at least 55% cocoa
100 grams of milk chocolate
90 grams sugar (1/2 cup shallow well)
200 ml of fresh cream
a touch of sea salt
30 grams of salted butter, room temperature
½ cup, approximately, of cocoa powder
Method of preparation
Chop all the chocolate into very small pieces. Put everything in a medium bowl and set aside. Put the sugar in a saucepan. Melt over medium to low, watching constantly to prevent burning. Once the sugar is all melted, the caramel will be amber colored and it begin to smoke out (signal that is burning), remove from heat and add the cream. Stir and bring back to the fire, stirring constantly to melt the caramel that has hardened in contact with the cream. Be careful: the cream must not boil. If it starts to overheat, remove the pan from the heat, mixing without stopping, let cool, and return to the fire. When the caramel cream melted, remove from heat, add the salt, stir and immediately pour the chopped chocolate.
Wait 5 minutes and stir gently to mix the cream. Then incorporate the cut butter and chocolate cream. Mix and let the cream rest and reach room temperature. Then cover with plastic wrap and refrigerate for at least 6 hours.
Remove the cream from the refrigerator. Put the cocoa in a deep dish. With small spoons and hands well cleaned, make balls of chocolate and roll them in the cocoa powder. Put them as they become ready in a container with lid, without stacking, and in the refrigerator. They need to chill about 6 hours at least. Remove them from the refrigerator about 15 minutes before serving, but keep them in the fridge tightly corked (especially if you live in a warm place).
When I finished these truffles and tasted them, I went to the moon and back in a split second. The only thing better than that is Alistair Connor’s sinful kiss.