I am currently sitting on the floor of my barren living room, on a carpet strewn with random bobby pins, pen caps and Styrofoam packing peanuts. Though no furniture remains, I’m hanging out in this dust-bunny-filled corner, drawn by my Comcast modem, still connected despite all the chaos. The movers, who have been working nonstop since 8 this morning, have about an hour — or so I’m told — more of packing to complete. I still cannot believe the truck parked outside 754 S. 10th St. will be on its way to California by the end of the day.
Surprisingly, the day has gone smoothly. My sole concern now centers around the very large Tupperware sitting in my refrigerator filled to the brim with chocolate truffles. I went a little overboard this year, making over 300, in an effort to use up all the remaining chocolate in my refrigerator and pantry before the move. I emptied nearly every bottle of booze in my possession as well — Grand Marnier, Brandy, Marsala, even a splash of Sake. Sounds gross, I know, but a trustworthy friend enthusiastically described these as my “most impressive feat yet.” Now, I’m concerned because with nothing but a half-full jar of Sriracha, a few bottles of beer, and a tub of peanut butter remaining in my fridge, I could make a considerable dent in this chocolate stash tonight.
I have been experimenting with this Alton Brown recipe for almost a year now. These chocolaty confections have morphed from Derby Day Bourbon balls coated with chopped pecans and confectioners’ sugar to trendy dark chocolate truffles topped with gray salt and now back to their original incarnation, filled with booze, doused in cocoa.
10 oz. bittersweet chocolate, chopped
3 tablespoons unsalted butter
½ cup heavy cream
1 tablespoon light corn syrup
¼ teaspoon kosher salt
¼ cup Grand Marnier, Brandy, Port, Marsala, whatever (seriously)
12 oz candy-making chocolate disks (dark), Merckens brand works well or Nuts to You’s dark chocolate disks
½ cup Dutch process cocoa powder
Place the bittersweet chocolate and the butter in a microwave-safe bowl and heat for 30-60 seconds, stirring after the first 30 seconds. Alternatively, melt chocolate and butter together in a bowl set over (not touching) gently simmering water.
In a small sauté pan or saucepan, heat cream, corn syrup and salt until simmering. Pour over melted chocolate mixture and let stand 1-2 minutes. With a spatula gently stir mixture until evenly blended. Pour the alcohol into the chocolate mixture and stir. Pour mixture into an 8×8 inch baking dish, preferably glass or Pyrex. Let chill in the refrigerator for at least one hour or overnight.
Line a cookie sheet with parchment paper. Using a truffle scoop (also called a #100 scoop) or a melon baller, gently drag the balled end across the surface of the chocolate. Release the ball of chocolate onto the cookie sheet and repeat until all of the chocolate has been scooped. These balls should look slightly mishapen. Let chill in the refrigerator for at least another hour.
Place the coating chocolate in a large stainless-steel bowl. Fill a pot large enough to accomodate the bowl with a few inches of water. Bring to a boil, then reduce to a very gentle simmer and place the bowl with chocolate over the pot being sure that the bottom of the bowl is not touching the water. After a few minutes, stir the chocolate with a heat-proof spatula.
Place the cocoa powder in a shallow vessel—a large Tupperware works well. Have a clean Tupperware ready for the finished truffles.
When the chocolate is smooth and melted, remove the bowl from the heat. Remove the chocolate balls from the refrigerator. Place a large stainless-steel spoon in the bowl and using the spatula push chocolate into the spoon to fill. Working one at a time, place one ball into the chocolate-filled spoon. Quickly coat the ball using a small spoon or fork, then transfer to the cocoa powder. Repeat with five or six and let sit for a minute. Gently shake the vessel back and forth until the truffles are coated, then transfer to the clean vessel.
Note: Toward the end of this coating process, you may need to place the bowl back over the water to gently warm the chocolate again so it more easily coats the chocolates. Just follow the same procedure as above—the key is to melt the chocolate slowly and to keep moisture out of the inside of the bowl. Keep the un-dipped chocolates cool in the refrigerator while you reheat the chocolate.
Once all of the truffles are coated, store in the refrigerator until ready to serve. If you prefer to eat them at room temperature, remove them from the refrigerator one hour prior to serving.
Note: After the chocolates have chilled in the refrigerator for a few hours and are firm, taste one. If the cocoa-powder coating is too strong, try this: Place five or six in a strainer and shake until enough of the coating comes off.
Note: You may have left over cocoa powder and coating chocolate. You can store the remaining coating chocolate in the refrigerator and use for another project or use in a recipe for chocolate sauce or hot cocoa. The remaining cocoa powder can also be saved for hot cocoa.