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Chocolate Truffles with Chef Michael

Food Recipe -- September 2, 2011

Chef Michael Kloeti of Michael's on the Hill Restaurant joined us in our new kitchen this morning to make some delectable chocolate truffles.

El Rey Chocolate Truffles

Makes 14 Large Truffles

Ingredients

8 oz. El Rey Chocolate

3 oz. Heavy Cream

3 oz. Milk

¾ TBSP Pure Vanilla Extract (or substitute ½ with liquor)

Instructions

-Melt chocolate in a double boiler. Don't let water touch the bottom of the bowl or the chocolate will melt too fast.

-Scald cream and milk and add to the melted chocolate.

-Add vanilla and whisk until blended.

-Pour into a dish and cool until firm and cold.

-Scoop out chocolate to form small balls. Use small amounts of powdered sugar or cocoa powder to roll to avoid sticking.

-Roll in more cocoa powder or powdered sugar so that the truffles are uniformly covered, then place on a platter, chill and serve.

-Please note: these truffles are purposely prepared to melt on your tongue for the most pleasurable chocolate experience. Because of this, they should be stored in the refrigerator, as they easily melt.

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