"Well, then. That's another 10-hour-day you've just clocked in," The Boy Next Door informed me as I finally emerged from the kitchen after the day's cooking and shooting last Sunday; on a day that one Lord and several treaties have sanctioned as the day of rest. For some, anyway.
There's a chance that was just a friendly notification and a proof he can count all his fingers. But there is also a chance that was meant as a subtle hint, suggesting the tripod isn't the only three-legged creature in need of some attention. No, it's not always fun being Mr. Food Blogger.
His contribution to this blog is so crucial though that he deserves to be spoiled every now and then. And can you think of a better day for that than Valentine's Day?
Yeah, yeah, I know it's a bunch of well marketed madness mainly consisting of tacky crap made in China... but love! And chocolate! And love of chocolate! And love of man with a love of chocolate! Surely they deserve to be celebrated? He sure does, somehow managing to muster the patience to put up with me...
I found the recipe for these truffles with roasted white chocolate ganache on Food & Wine. In the original recipe the white chocolate gets slow-roasted in the oven for 3 hours, but I didn't have time for that as I had some pizzas to bake too (no, no starving to death happening in our house...!) and turned out that half an hour does the trick too!
There's a chance that was just a friendly notification and a proof he can count all his fingers. But there is also a chance that was meant as a subtle hint, suggesting the tripod isn't the only three-legged creature in need of some attention. No, it's not always fun being Mr. Food Blogger.
His contribution to this blog is so crucial though that he deserves to be spoiled every now and then. And can you think of a better day for that than Valentine's Day?
Yeah, yeah, I know it's a bunch of well marketed madness mainly consisting of tacky crap made in China... but love! And chocolate! And love of chocolate! And love of man with a love of chocolate! Surely they deserve to be celebrated? He sure does, somehow managing to muster the patience to put up with me...
I found the recipe for these truffles with roasted white chocolate ganache on Food & Wine. In the original recipe the white chocolate gets slow-roasted in the oven for 3 hours, but I didn't have time for that as I had some pizzas to bake too (no, no starving to death happening in our house...!) and turned out that half an hour does the trick too!
White chocolate, rich in itself, acquires a fantastic toffee-like depth but it is so rich, it benefits from something refreshing, such as lemon or lime zest. Cardamom is another good pairing: always a hit with blueberries. If you're into herbs, you might want to try rosemary or thyme. Since The Boy Next Door is crazy about blueberries, I hid a blueberry inside each truffle too. And hey, they're superfood! Can you think of anything more fitting for a superhero like him?
The original recipe coats the chocolate-dipped truffles in cocoa powder, but I got giddy and bought a jar of powder made of dried blueberries though crikey - even cocaine would probably be cheaper! He is worth it though. And in the end the recipe only called for a couple of tablespoons of it.
The original recipe coats the chocolate-dipped truffles in cocoa powder, but I got giddy and bought a jar of powder made of dried blueberries though crikey - even cocaine would probably be cheaper! He is worth it though. And in the end the recipe only called for a couple of tablespoons of it.
makes 12 truffles
130 g white chocolate
0,625 dl heavy cream
1 tsp grated lemon zest and/ or 1/2 tsp ground cardamom
a pinch of salt
12 blueberries
100 g dark chocolate
unsweetened cocoa powder or blueberry powder
Chop white chocolate into a steel bowl and roast at 130° for 25-35 minutes until golden. Heat cream over moderate heat until it barely simmers, add lemon zest and/ or cardamom. Let the cream infuse for 5 minutes and then pour into the chocolate through a sieve. Using an electric mixer beat until smooth. Pour into a shallow dish and cover with a cling film pressing it against the surface.Chill until firm, at least a couple of hours.
Using a small scoop or a spoon, scoop out small balls (1 inch diameter). If using, sink a blueberry inside it and with hands, moistened with ice water smooth the surface into a ball. Line a tray with parchment and place the balls onto it. Cover and chill for an hour.
In a medium bowl set above a pot of simmering water, melt the dark chocolate. Using a fork or a skewer, dip the truffles into the chocolate and dust with cocoa or blueberry powder. Chill for at least 15 minutes to allow the shell to set.
These can be made and chilled up to 3 day in advance.
Using a small scoop or a spoon, scoop out small balls (1 inch diameter). If using, sink a blueberry inside it and with hands, moistened with ice water smooth the surface into a ball. Line a tray with parchment and place the balls onto it. Cover and chill for an hour.
In a medium bowl set above a pot of simmering water, melt the dark chocolate. Using a fork or a skewer, dip the truffles into the chocolate and dust with cocoa or blueberry powder. Chill for at least 15 minutes to allow the shell to set.
These can be made and chilled up to 3 day in advance.
Have a wonderful weekend and a joyous Valentine's Day, you all!
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ANYONE FOR SECONDS?
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