Friday, 24 November 2006
It must be about nine or ten months ago that I got to know the world of food blogs. When a friend told me about some of her favourite blogs, I started reading – and haven’t been able to stop ever since. Gorgeous pictures, wonderful recipes, a touching style of writing – and miraculously, everybody seemed to know each other. There was some sort of secret community between all those food lovers out there and they even gathered in certain events with weird names like IMBB or SHF. It took me a little while to figure out what “Is my blog burning?” or “Sugar High Friday” really meant. And after some more time I also figured out that you actually don’t need a formal invitation to join in. Although SHF is founded by Jennifer, The Domestic Goddess herself, there is no deity of the silver spoon you have to beg for permission – all you have to do is to cook or bake according to the chosen topic and blog about it. What a relief, I’m allowed to play with all the other kids in the sandpit!
After eventually getting serious with my blogging ambitions this November, I eagerly awaited the first opportunity to take part in SHF – sweet tooth that I am. Having already thought about making homemade pralines again, it came as a nice surprise that Johanna from The Passionate Cook had chosen the topic “chocolate truffles”. Thus, my official entry into the food blogger community will be a baptism in molten chocolate!
Since the mouth-watering movie “Chocolat” I always wanted to try cayenne pepper or chilli in chocolate. Having only the latter in my cupboard, the decision was easy. I also had some kirsch leftover – imported by myself from the Black Forest to make a real Black Forest birthday cake. This seemed to be a worthy occasion to use it all up. I decided not to add any more spices because I wanted to know the pure taste of the main ingredients. However, I tried two different types of chocolate. While having enjoyed both varieties, the dark chocolate works better in this recipe: The chilli gets tamed by the more intense chocolate flavour which would otherwise overwhelm the kirsch. In any case, I liked the sizzling hot sensation on my tongue – those are really fiery chocolate truffles.
Fiery Chocolate Truffles
100g milk chocolate
100g dark chocolate
4 tablespoons thickened cream, heaped
5-6 tablespoons kirsch
½ teaspoon chilli flakes
Cacao, icing sugar, chocolate streusel topping
Makes about 30 truffles
Using separate bowls break each sort of chocolate into small pieces. Pour 2-3 tablespoons of kirsch in each bowl.
Pour the cream in a little pot, add the chilli flakes and let simmer for a couple of minutes. Strain the cream and divide it evenly between the two chocolate mixtures.
Place the bowls over a pot with hot water to melt and combine the ingredients, stirring thoroughly. When the chocolate is melted, let cool down, place glad wrap on top and pop it in the fridge over night until very firm.
Place your chosen toppings on three plates, sifting cacao and icing sugar. Use a teaspoon to scoop portions of the truffles compound. The rounder you get it in this stage the less you will have to form it later. Press with your fingers into a ball-like shape. If the mixture gets too sticky, put it into the freezer for a couple of minutes to firm up again. It also helps to wash your hands with very cold water before starting and in between.
Roll the truffles in your chosen coating. If you’re not happy with their shape yet: Place them in the freezer, after an estimated 20 minutes you’ll be able to roll them between your palms to flatten bumps. However, do it as quickly as possible or it will get messy again!
A blend of several recipes found on www.chefkoch.de
Especially in summer, keep the truffles in the fridge but make sure to let them regain room temperature before eating.