Easy-to-Make Chocolate Treats
-The Betty Editors
Craving something sweet? Here are some delicious indulgences from Valrhona chocolates that are as easy to make as they are delicious.
Makes about 30 truffles
Creamy, flavorful, and easy-to-make. You’ll never settle for store-bought truffles again!Add an ounce of rum or your favorite spirits, if you like, for delicious adults-only truffles.
2/3 cup heavy cream
1 tablespoons honey
7 ounces Valrhona dark chocolate, cut into small pieces
2 tablespoons butter, room temperature
Valrhona cocoa powder, for dusting
1. Bring the cream and honey to a boil in a small saucepan. Place the chocolate into a large bowl and pour 1/3 of the warm cream mixture over the chocolate. With a spatula, mix rapidly to obtain a smooth and glossy texture. Gradually add the remaining cream, mixing carefully to keep a smooth and glossy texture. Mix until the chocolate is completely melted and combined.
2. Stir in the butter and mix thoroughly. Refrigerate a few hours until firm.
3. Form the chocolate into olive sized balls rolling them in your palms. Roll in cocoa powder and serve.
Makes 6 small soufflés
These make-ahead, elegant soufflés are great served alone or with ice cream, whipped cream or fresh fruit.
Butter and granulated sugar to coat ramkins or molds
4 very cold eggs, separated
3.5 ounces confectioners’ sugar
6 ounces Valrhona Dark Chocolate, roughly chopped
1 rounded teaspoon cornstarch
7 ounces heavy cream
1 rounded teaspoon Valrhona cocoa powder
1. Generously butter small ramkins or molds and sprinkle with granulated sugar.
2. Beat the egg whites in a bowl until stiff, and gradually mix in the confectioners’ sugar. Reserve.
3. In a small saucepan combine the cornstarch and cocoa powder and whisk in the cream. Bring to a boil, whisking constantly.
4. Take the pot off the heat and add the chocolate, whisk thoroughly to combine, then add the egg yolks. Mix until smooth and glossy
5. Carefully fold part of the beaten whites into the saucepan and combine, then add the remaining whites.
6. Pour into the prepared molds and set aside in the refrigerator until ready to bake.
7. When you are ready, preheat the oven to 375 F. Put the soufflés in the oven straight from the fridge.
8. Bake for 10-12 minutes, until puffed and crusted on the top, but still soft in the center. Serve immediately.
Note: You can also make one large soufflé and bake it at 350 F for about 20 minutes.