Deep-Fried Chocolate Truffles

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.

More wonderful Chocolate Recipes and Candy Recipes.

Deep-Fried Chocolate Truffles

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 on your cooking thermometer.

This 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: Thermapen Thermometer.

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.