Whipped Dark Chocolate Truffles and Key Lime Passion Truffles

For my second visit to Maryland, I baked a few of my favorites- with a few twists. I absolutely adore chocolate, especially dark chocolate, and proudly consider myself a chocolate purist. I figured, however, that for the occasion I should mix it up and try something new.

Wanting to bring something attractive, I finally settled on chocolate truffles and giant bakery-style cookies. I made both white and dark chocolate truffles, as I wasn't sure of anybody's preference (hey, I was covering my bases!). For a spin on my normal white and dark chocolate ganache recipes, I went with Key Lime Passion White Chocolate Truffles and also Whipped Dark Chocolate Chambord Truffles.



I haven't any photos of the ganache-making (I was covered in chocolate and working quickly, it's tough being the baker/photographer) but I can give a basic outline of the steps. Like most things I make, I do not have or use a recipe, but I can give basic amounts and ingredients in case anybody would like to make these or something similar.




As a general rule, I start my dark chocolate ganache with 1 pound of good bittersweet chocolate (whatever you use, make sure that it is good quality, and something that is high enough cocoa percentage to not be too sweet but also low enough that it will melt properly) and 1 cup of heavy cream. To my ganache, I added Chambord, good vanilla extract, and strong prepared coffee. After letting the prepared ganache cool and become firm, I whipped it until it was light and fluffy. I dipped each whipped center in dark melted chocolate, then decorated with an extra drizzle of dark chocolate and dark chocolate sprinkles.



I make white chocolate ganache slightly differently, using less cream and also sometimes adding a small amount of unsalted butter. Grand Marnier pairs well with white chocolate, and to these I also added fresh key lime juice, some key lime zest, vanilla, and passion fruit extract. I dipped these in dark chocolate (I like the contrast of the sweeter white chocolate with the slightly bitter dark chocolate- I feel that dipping them in white chocolate makes them too sweet) and decorated with "lime wedges" I made with white chocolate, green food coloring, and coarse sparkling sugar.




My inspiration for these cookies comes from a NY Times article which was released on my birthday in 2008. (A sign? Perhaps.) The article discusses the quest for the "Perfect" chocolate chip cookie, and is complete with a recipe. After trying the original recipe days later, I made a few changes and came up with my own version to suit my tastes. While the cookie in the recipe truly was delicious, I couldn't help but make a few alterations :)

http://www.nytimes.com/2008/07/09/dining/091crex.html


I use salted butter, increase the amount of brown sugar and decrease the amount of white sugar (I used maybe 1/2c white), and use a mix of all-purpose and cake flour. (I prefer chewy cookies). Also, if you make these, I would suggest scooping the cookies as soon as you finish your dough and before you chill them- otherwise, you will run out of man power by your third cookie scoop and your pretty chocolate discs will have suffered some serious injuries. I also used a mixture of dark chocolate discs and white chocolate pieces. I highly suggest using discs/thin slices of chocolate as opposed to chips. The discs spread out while they bake, and give you beautiful thin layers of chocolate and cookie. I've counted 8 layers of chocolate before near the center!