Truffles Recipe
Courtesy of Jacque Pepin, and modified by me, Roger Zauner
2012.12.04
Jacque Pepin's truffle recipe, for which is very simple to begin
with, can be easily modified for somebody looking for a low-fat or
diabetic truffle recipe.
8 Ounces 100% Solid Unsweetened Cacao, chopped
2-4 Teaspoons Raw Honey
1-2 Teaspoons Vanilla (Prefer real or sugar water based vs. alcohol based)
12 Fluid Ounces Evaporated Milk (%2 or whole) (See Note1)
1 Large Egg Yolk (or two small egg yolks) (See Note2)
2 Teaspoons Fresh Mint
2 Teaspoons Unsweetened Cacao Powder
2 Cookie Sheets
Melt the chopped cacao in a double boiler on a wood stove.
Once melted, mix in honey and any other flavourings such as
vanilla and dried mint. (See Note3)
At this point, you can likely remove the mixture from the heating
source as the water in the double boiler will maintain any
required heat.
Mix in the egg yolk. The mixture will thicken
considerably. (See Note4)
Add small amounts and evaporated milk while mixing. Do not
use the entire 12 fluid ounces. Will likely have about 1/2
cup or 4 fl oz remaining. (Again see Note4.
Might be best to add prior to the egg yolk!) (See Note5)
You want a very smooth consistency, but not completely runny.
Also, can taste often to ensure the desired amount of sugars and
flavouring are added.
Using a tablespoon, measure large half-sized scoops onto two
non-stick or parchment paper lined cookie sheets.
Refrigerate, freeze or place outside in sub-zero (ie. -40)
temperature until the small clumps are solid enough to hold their
shape.
Remove immediately from the cookie sheets into cacao powder.
(If allowed to thaw on a cookie sheet, they will adhere to the
cookie sheet.)
Once thawed or pliable, Shape into rounds and powder in cacao
powder.
Refrigerate until serving time, allowing to thaw to room temperature
prior to serving.
Note1: Evaporated milk is commonly used in Europe with
chocolate, whereas in England and the US, we for some reason use
cream. Evaporated milk require much less sugar in the recipe
and contains much less fat, whereas cream is more dense with fat and
requires much more sugar.
Note2: Reserve the egg whites and mix with one whole egg
for breakfast scrambled eggs
Note3: If using fresh mint, add last as this will
preserve the flavour of the herb.
Note4: It has been debated when to add the milk/cream and
egg. I have already tried adding the egg first and found the
mixture quite thickened. It might be best to add the
milk/cream first to thin the cacao and then the egg. The only
consideration, is to ensure the cacao is at a proper temperature for
the egg yolk to cook, of which the required temperature is likely
quite minimal while the cacao will be >100-120F. Safe eggs
are between 150-160F. We should be adequately safe here if using
fresh reliable egg yolks.
Note5: Use the remaining evaporated milk as a substitute
for creamer in coffee or tea -- as it's also lower in sugar.