Recipe Store

Culinary Vacations for Lovers of Food and Wine

France

Chocolate Truffle Squares

“Ahhh, the holiday season is upon us and so are the comfort foods of the seaso...enjoy these melt-in-your-mouth squares."

Ingredients:

5 ounces bittersweet or semisweet chocolate -- 1/4-inch chop or smaller

2 eggs, separated, room temp

1 teaspoon vanilla extract

1 egg white -- at room temperature

1/8 teaspoon cream of tartar

1/2 cup natural unsweetened cocoa powder -- (un-sifted)

2 tablespoons all purpose flour

2/3 cup plus 1/4 cup sugar

3/4 cup low fat -- (1 percent) milk

Method:

1) Preheat your oven to 350 degrees.

2) Place chocolate in a large mixing bowl, combine the 2 egg yolks with vanilla in a small bowl and place the 3 egg whites in a medium bowl with cream of tartar.

3) Combine the cocoa, flour and 2/3 cup sugar into a saucepan, whisk in enough of the milk to form a smooth paste and then mix in the remaining milk.

4) Cook over medium heat, stirring constantly with a wooden spoon until mixture begins to simmer.

5) Simmer very gently, stirring constantly, for about 1 ½ minutes, until the mixture thickens and then pour the hot mixture immediately over the chopped chocolate. Stir until chocolate is completely melted and smooth, whisk in egg yolk mixture and set aside.

6) Beat the egg whites and cream of tartar at medium speed until soft peaks form and then gradually sprinkle in the remaining ¼ cup of sugar, beating at high speed until stiff but not dry.

7) Gently fold a quarter of the egg whites into the chocolate mixture and then fold in remaining egg whites.

8) Scrape mixture into cake pan and place the cake pan into a large baking pan.

9) Pour enough boiling water into the baking pan to come halfway up the sides of the cake pan to create a ‘bain marie’ (water bath).

10) Place on lower oven rack, bake for exactly 20 minutes (just until the cake is baked and still gooey inside).

11) Cool cake completely on a rack, cover with plastic wrap and refrigerate overnight before serving.

12) Slice the cake into strips, each about 1 ¼ inches wide and then cut strips into squares (use a long thin sharp knife dipping in hot water and wiped dry between each cut).  Refrigerate until serving, garnish with icing sugar.  Yield: 50 truffle squares

If you have questions about any of these recipes don’t hesitate to ask us – the recipes are in the chef’s own words.