I spent a day in the studio with my friend and colleague Elisabet der Nederlanden, who is a talented baker and candy maker. Below are the results of a delicious day spent shooting lots of chocolate. Elisabet has also provided her recipe for truffles below that I hope you can enjoy in your home, they are delicious.
Makes about 25 truffles
- 12 oz. bitter sweet chocolate, finely chopped
- ½ cup heavy cream
- 2 cups chocolate cake crumbs
- 3 Tbsp. amaretto liqueur or other liqueur of preference
COATINGS AND DECORATIONS
- 8 oz. bittersweet chocolate, finely chopped
- 3 Tbsp. coconut oil
- Cocoa powder
- Pink peppercorns
- Pistachios, finely chopped
- Sea salt flakes
- Edible gold leaf
To make the truffles, heat the cream in a small sauce pan, place the chopped chocolate in a small bowl, then pour the cream over the chopped chocolate and stir until melted and smooth. Place the cake crumbs in a medium size bowl and drizzle the amaretto liqueur over the crumbs, stir to combine. Now add the chocolate mixture and again stir until all the crumbs are visible coated by chocolate. Transfer the mixture to a glass-baking dish and press the mixture gently into the pan. Refrigerate for 30 minutes and until slightly firmed up. Using a small ice cream/cookie dough scoop. Scoop out small balls and roll them as round as you would like them. Now, you can either roll them in cocoa powder or coat them in melted chocolate. (combine chocolate and coconut oil in a microwave safe bowl and microwave on high 15 seconds at a time, take out and stir then microwave again until fully melted and smooth.)
Dip each truffle using a fork or wooden skewer and place on a parchment paper covered sheet pan. Sprinkle with desired decoration. If using gold leaf, tear small pieces using tweezers and place on top of the truffle once the chocolate has firmed up a bit.
Best stored in the refrigerator.
Recipe by Elisabet der Nederlanden