I made these two years ago and have been meaning to get the recipe posted here and off of my side cabinet where it is on a sticky note. It is a very impressive way to end a meal, yet is quite easy to do and is mostly a make-ahead. Originally from Michel Richard.
- make chocolate truffle centers (whatever recipe you normally use. I use a 2/1 chocolate/cream ganache that I then table until firm enough to make balls).
- freeze centers until solid
- coat in flour, egg wash, fresh bread crumbs (to which I added cinnamon, you can leave this out or use other spiaces as you wish)
- repeat all three steps of the coating a 2nd time to entire complete coverage
- freeze once again until fully solid
At this point, you can leave them in the freezer in a zip top bag until you need them. I had some leftovers that I kept for a month and then re-used.
To cook, heat a light vegetable oil to 350. Deep fry just until the coating becomes brown (about 30 seconds). Serve/eat immediately.
I usually do a test one to see how melted the center gets and then adjust the timing a bit. The ideal goal is to have a crisp fried outer coating, a liquid, and at the center just a tad of still solid truffle.Posted by dowdy at December 5, 2003 08:09 AM