Category: Recipes

Milk Chocolate and Bourbon Truffles


Yield: 3 dozen biscotti
8 oz. milk chocolate, finely chopped
1/3 c. heavy cream
2 Tbls. butter, at room temperature
2 Tbls. bourbon
1 lb. milk chocolate, melted and tempered

• Finely chop the milk chocolate.
• Bring the heavy cream to a boil. Remove from the heat and add chocolate.
• Whisk together until the chocolate melts and the mixture is smooth.
• Add soft butter and bourbon to the chocolate mixture. Whisk together until combined (do not over mix)When you add the butter, the ganache should be about the same temperature as the butter  (do not add butter to a hot ganache).
• Allow the ganache to harden and then allow the ganache to sit overnight.
• Scoop truffles with a melon baller. Fill the scoop 3/4 full for average size truffles.
• Round each truffle between your palms. Chill slightly before dipping or rolling them.

Temper the chocolate:

• Slowly melt 10 oz. milk chocolate in a double boiler. Melt over steaming but not simmering water.
• Meanwhile, chop the remaining 6 oz. chocolate.
• The temperature of the chocolate should reach 120 degrees (slightly hot to touch).
• Remove chocolate from heat.
• Add a handful of the chopped chocolate to the ganache.
• Stir until the chocolate is melted.
• Repeat this procedure.
• Continue adding chopped chocolate and stirring until chocolate begins to set up around the edges of the bowl. The chocolate in the center of the bowl should harden within 1 1 / 2 minutes. (Test by dipping a knife into it.)
• The chocolate is now ready to use. If there are any unmelted bits of chocolate in the bowl, move them to the side of the bowl.
• Should the chocolate harden too much to use, place the bowl of chocolate over a pot of hot water just long enough to warm the chocolate (do not return the chocolate to direct heat).

For rolling the truffles:

• Place a little of the tempered milk chocolate on each palm.
• Dip a truffle into the chocolate (halfway or so) and roll the truffle between your palms until coated with chocolate.
• Set the rolled truffle on a sheetpan lined with parchment paper to dry. If the chocolate is properly tempered and you are in a cool room, refrigeration should not be necessary. The chocolate should harden within 1 1/2 minutes. If it doesn’t, the chocolate is too warm and not properly tempered.
• Repeat this process. Each truffle should have 2 coats of chocolate.

Yield: 2 dozen medium-sized truffles


• Dip the truffles in tempered milk chocolate. Use a dipping fork and remove as much excess chocolate as possible to avoid a “foot” at the base. The dipped truffles may be decorated with white chocolate by drizzling the white chocolate over the truffles or by using a parchment bag to pipe it in a design.
• Roll the truffles (as explained above) and then drop them into cocoa powder, ground nuts, or nibs, coating on all sides. This will change the appearance, texture, and flavor of the truffles.
• To achieve a spiky appearance, roll the truffles around on a wire rack after the second coating of chocolate.


Chocolate-Almond Cake


¼ c. cocoa
6 oz. almonds, toasted
1  ½ c. sugar
8 oz. El Rey Bucare 58.5% or Mijao 61% chocolate
12 Tbls. butter (or 6 oz.)
6 eggs, separated
lc. all purpose flour, sifted
1/8 tsp. salt
• Melt the chocolate.
• Grind the almonds and ½ c. sugar in a food processor. Add the cocoa.
• Cream the butter and ½ c. sugar. Then, add the egg yolks, one at a time, scrapping the sides of the mixing bowl.
• Combine the egg mixture, the chocolate, and the ground almonds. Mix together (mixture will be dry and crumbly).
• Whip egg whites to stiff peak, gradually adding remaining ½ c. sugar.
• Mix 1/3 egg whites into chocolate mixture (to aerate the chocolate mixture). Then, fold in the remaining egg whites.
• Pour into a 10” spring form pan that has been sprayed with baker’s spray and lined at the bottom with parchment paper.
• Bake @ 350 degrees for 15 minutes. Turn down the oven to 325 degrees and continue baking another 30 to 40 minutes or until done. The cake will rise and be firm in the center when ready.
• Allow cake to cool completely.
• Using a cake knife, trim the top of the cake until it is level. Remove the entire top layer as it tends to be fragile and crusty.
• Brush away the crumbs.

• This cake can be prepared using pecans or hazelnuts.
• This cake also tastes wonderful served warm with some powdered sugar on top. If you opt to serve the cake this way, do not trim the top.


8 oz. El Rey Apamate 73.5% chocolate
l c. heavy cream
2 oz. almonds, toasted and ground

• Melt chocolate in a double boiler.
• Heat heavy cream to the boiling point.
• Add heavy cream to the chocolate and whisk together.
• To finish, place the cake on a 10” cake circle or on the inverted spring form base.
• Place a cooling rack atop a clean sheetpan. Put the cake on the cooling rack.
• Pour the ganache over the cake, covering as much as possible. Use an offset spatula to scrape off the excess ganache and level the top of the cake.
• Allow the ganache to harden somewhat, then press the ground nuts onto the sides of the cake.
• Refrigerate.

Note: if you would like to transfer the cake to a nice serving platter, partially freezing the cake will make it much easier to move.

Raspberry Cream

2c. heavy cream
1/3 c. sugar
20 raspberries
½  tsp. vanilla

• Puree the raspberries
• Whip the heavy cream, sugar, and vanilla until stiff
• Add the raspberry puree. Whisk together until combined.

Note: When whipping heavy cream, be careful not to over-whip it. The cream must be
stiff enough to pipe from a pastry bag. Over- whipping the cream will make it grainy
and cause it to separate.

Chocolate Garnish

8 oz. El Rey Apamate 73.5% chocolate

• Temper the chocolate by melting and heating in a double boiler to 86 degrees.
• Using an offset spatula spread the chocolate on a sheet of parchment paper. Be sure to spread an area larger than the base of the spring form pan.
• When the chocolate has begun to set up (it will no longer have the very shiny appearance it had when melted), lay the base of the spring form pan over it and cut out a circle.
• Cut the circle into 8, 12, or 16 pieces — however many slices you want to cut your cake. By this time, the chocolate will probably have set up. Dip your knife in hot water, and then dry it. The warmth of the knife will allow you to continue cutting the chocolate.
• As long as it is stored in a cool place — not the refrigerator — the chocolate garnish can be prepared well in advance.
• Just before putting the chocolate garnish on the cake, sift powdered sugar over the top.

Vanilla Sauce

2 c. half and half
½ vanilla bean, scraped
6 egg yolks
½ c. sugar

• Whisk together sugar and egg yolks.
• Scrape the vanilla bean into the half and half
• Bring the half and half to a boil.
• Just before the boiling point, pour half of the liquid into the egg mixture and whisk together. (This will temper the eggs.)
• When the half and half boils, add the egg mixture to the boiling liquid and turn down heat to medium.
• Stir the sauce while it is cooking.
• Cook the sauce until it thickens and coats the back of the wooden spoon.
• Strain the sauce, pouring it into a clean container.
• Cool the sauce in an ice-water bath, stirring occasionally as it cools.

Note: If you overcook the sauce, it will separate. If this happens, blend it immediately using a hand-held blender. Usually, this will save the sauce.

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