This outstanding recipe and some of the photos (the ones on the top of the web
page) are from the cookbook, Happy in the Kitchen, by
Michel Richard. The remainder of the photos were taken in my kitchen as I
made these delicious Chocolate-Covered Grape Truffles.
Chocolate Dipped Strawberries were
great, now you must try these chocolate-covered grape truffles. These will
definitely make a speculator finish to any dinner party and great for serving at
your wine tastings. I was surprised how easy and fast it was to make this recipe. They were a big hit at a recent wine
tasting. Give them a try! I have discovered that men go crazy over these Chocolate Grapes!
Chocolate-Covered Grape Truffles
Yields: many chocolate grapes
Prep time: 10 min
1 1/2 pounds cold firm seedless grapes (red or green), stems removed
6 ounces (60 to 70%)
nsweetened cocoa powder
* Use a
good-quality chocolate. The taste and quality of these truffles are dependent on the quality of chocolate you start with.
Line a large baking sheet with a silicone mat or parchment paper.
Wash and thoroughly dry the grapes well with paper towels; place in a bowl large
enough to toss them easily; refrigerate until well chilled before coating with
chocolate. Cut chocolate into small pieces for easier melting.
Washed and chilled grapes.
Chocolate cut-up into small pieces.
Use one of the below methods to melt the chocolate pieces:
Double Boiler (this is the method I like to use):
In the top of a double boiler over hot water, not boiling water (don't let the bottom of the bowl touch the water, melt chocolate; stirring
until smooth. Be careful boiling water may cause steam droplets to get into chocolate which can result in "seizing," when the chocolate becomes stiff
and grainy. NOTE: If you don't have a double boiler you can improvise one by placing a glass or stainless steel bowl over a pot
of simmering water. Remove from heat. Let the chocolate cool slightly (body temperature), but it should not set.
1st batch using bowl over simmering water:
Using bowl over a pot of simmering water.
Stirring melted chocolate.
2nd batch using double boiler:
Stirring melted chocolate.
Using a rubber spatula, stir and add the melted
chocolate to the grapes, 1 tablespoon at a time. Carefully scraping
down the sides of the bowl and stirring through the center of the
grapes so that they are evenly coated. Note:
This process was so easy to do. I was afraid that the grapes would
stick to each other, but they didn't - they kept separate.
As the chocolate begins to set (which will be almost
immediately), place the cocoa powder in a small strainer and sift or
shake the cocoa powder, little by little, over the surface of the
grapes. Gently toss or stir the grapes as you continue to sift until all
of the grapes are well coated and separated. NOTE:
This was also very easy to do. The whole process of coating the grapes
with chocolate and then the cocoa powder only took about 5 minutes from
start to finish.
Stirring in melted chocolate to the grapes.
Sifting and stirring cocoa powder onto the chocolate grapes.
Chocolate grapes coated with the sifted cocoa powder.
Ready to refrigerate until time to serve.
Spread the grapes on the prepared baking sheet,
cover with plastic wrap and refrigerate until the chocolate has
completely set and you are ready to serve.
NOTE: I made the first
chocolate grapes a day before needing them. I just spread them on a
baking sheet, lightly covered with plastic wrap, and then
refrigerated until ready to serve. The second batch, I made the same
day that I served them. Both batches were excellent!