I adapted this recipe is from Chef Michel Richard. Recipe originally from Julia Child's cookbook
called Cooking with Master Chefs, published 1993. This is a
very impressive dessert to end a meal. It is very easy to make as most of
the recipe can be made ahead of time.
Photo by Chef Carlos H. Guia of Louis's and Fish Camp, Las Vegas, NV.
Chocolate Recipes and
Deep-Fried Chocolate Truffles
Yields: 3 dozen
Prep time: 30 min
16 ounces semi-sweet
heavy cream or
1/2 pound French bread, preferably stale
1 tablespoon ground cinnamon
1/4 cup granulated
1/2 cup all-purpose
flour (for dusting)
Vegetable oil (for frying)
Use a heavy serrated knife (or
a chocolate chopper) to shave off shards of chocolate; these can then be
chopped again with the knife, or transferred to a food processor fitted with
a steel blade and pulsed briefly; be careful not to let the chocolate melt
in the processor bowl. NOTE: Ganache can be lumpy if
the chocolate is not chopped into very fine pieces before being combined
with the hot cream. If the chocolate pieces are larger than 1/4 inch, they
will not melt completely and the resulting ganache will have lumps.
Place the chocolate pieces in a large bowl.
In a medium-sized saucepan
over medium heat, heat the cream just to a slight boil. Immediately pour the
boiling cream over the chocolate pieces and allow to stand for 5 minutes. Stir mixture in a slow,
circular motion. The molten chocolate and cream will blend slowly, and then become smooth and glossy
(this glossiness is a good sign that the suspension is stable). This is now called a "ganache." When the ganache is first made, it is still too warm and soft for easy
handling. Cover the bowl with plastic wrap, pressing the film onto the surface of the chocolate to prevent a thin skin from forming.
At this point, place ganache in the freezer for approximately 3 hours or until it is the
consistency of modeling clay. Every 30 minutes give it a gentle stir to keep it from separating.
Line a sheet pan or cookie sheet with waxed paper and roll the ganache into
small balls about 3/4-inch diameter and arrange them on the sheet pan. Put
them back into the freezer for about an hour (while you were working them,
the chocolate began to melt and they must be stiff for the next step).
You will want the bread very dry for this. NOTE: If you have fresh bread, slice
it very thin and place it in a barely warm oven for ten minutes until it
feels dry. Use a food processor to grind the bread into crumbs,
adding the sugar and cinnamon. You're looking for the consistency of kosher-salt.
Set three bowls out across your work surface, left-to-right
(if you're right handed). In the 1st bowl you'll have the flour, in the 2nd bowl the
beaten eggs, and in the 3rd bowl put about a quarter of the bread crumbs.
As you progress, the crumbs will become contaminated with the eggs, so
you'll want to freshen them with dry crumbs from the stock.
Using your left hand, take a piece of the ganache and roll it in the flour,
and drop it into the egg. With your right hand, coat well with the egg, and
transfer it to the bread-crumbs. Coat well and transfer to another
half-sheet tray covered with waxed paper. After all the balls have been
coated, repeat the process - flour, egg, bread-crumbs. At the end of the
second coating they should be almost the size of a golf-ball.
Place back into the freezer for at least an hour, or even overnight. If you're going to keep them longer than that,
put them on layers of waxed paper in a air-tight container.
When ready to fry and serve, place the vegetable oil into your fryer and bring the oil to 375 degrees F
is the type of cooking and meat thermometer that I prefer and use in my cooking. I get many readers
asking what cooking/meat thermometer that I prefer and use in my cooking, baking,
and deep frying. I, personally, use the
Thermapen Thermometer shown in the photo on the right. Originally designed for professional users, the
Super-Fast Thermapen Thermometer is used by chefs all over the world. To learn more about this excellent
thermometer and to also purchase one (if you desire), just click on the underlined:
Fry only two balls at a time. Transfer the cold truffles into the oil and let them fry for approximately
1 minute. The coating will be golden brown and slightly hard (the sugar will be nicely caramelized). Remove from hot oil and let dry on paper-towels.
Serve the truffles while warm, but not not (you do not want to burn your guests mouths).
Makes 3 dozen truffles.