... a man you don’t meet every day
Marc David Richard Rigby
July 27, 1969 – January 21, 2011
Obituary | Tributes | Service of Celebration | Photo Gallery | Marc's Xmas Baskets
Marc's Xmas Baskets 2010: Bittersweet Chocolate Truffles
This is the base that Marc used and three variations that he did make. We're still hunting for the 2010 "Exotic" variations.
Truffle Base
1 ¼ c. heavy whipping cream
9 oz. high-quality bittersweet chocolate (70% cocoa), chopped, divided
Chocolate Coating
8 oz. high-quality bittersweet chocolate (70% cocoa), chopped
Unsweetened cocoa powder (optional; for rolling)
For Truffle Base
1. Bring cream to simmer in heavy small saucepan. Remove from heat; cool to lukewarm, 10 minutes.
2. Meanwhile, stir 7 oz. chocolate in metal bowl over saucepan of simmering water until smooth. Remove from heat. Add 2 oz. chocolate; stir until smooth. Stir in cream. Chill truffle base until firm enough to roll, about 3 hours.
3. Line rimmed baking sheet with waxed paper. Roll 2 teaspoons truffle base between fingertips into a ball. Transfer to prepared sheet. Repeat with remaining truffle base. Chill until firm, about 1 hour.
For Chocolate Coating
4. Line another rimmed baking sheet with waxed paper. Stir chocolate in metal bowl over saucepan of simmering water just until melted. Remove from heat. Cool slightly.
5. Scoop some of the warm (not hot) melted chocolate into palm of hand. Place 1 chilled truffle in hand and roll in palm to coat. Transfer to prepared sheet. Repeat with remaining melted chocolate and truffles, rewarming chocolate if necessary. Roll in cocoa powder if desired. Chill until firm. (Can be made 1 week ahead. Store in airtight container and keep chilled. Let stand at room temperature 1 hour before serving.)
Makes about 30
Three Bittersweet Truffle Variations
For Meyer Lemon and Thyme Truffles
1. Follow recipe for Bittersweet Chocolate Truffles base, adding 1 ½ teaspoons fresh thyme leaves to simmering cream. Remove from heat and let steep 20 minutes (do not strain).
2. Stir in 1 ½ tablespoons fresh Meyer lemon juice and 1 teaspoon finely chopped Meyer lemon peel (yellow part only). Mix into melted chocolate. Chill truffle base and form truffles. Drop each freshly coated truffle (or just-formed, uncoated truffle) into bowl of cocoa nibs (bits of roasted shelled cocoa bits) and turn to coat.
For Balsamic Truffles
1. Follow recipe for Bittersweet Chocolate Truffles base, stirring 1 tablespoon plus ¼ teaspoon aged balsamic vinegar into lukewarm cream. Mix in melted chocolate.
2. Chill truffle base and form truffles. Drop each freshly coated truffle (or just formed, uncoated truffle) into bowl of chopped, toasted, salted hazelnuts; turn to coat.
For Mango Curry Truffles
1. Follow recipe for Bittersweet Chocolate Truffles base, stirring 1 teaspoon mild curry powder into hot cream (off heat); let stand 2 minutes. Stir in ½ cup room-temperature mango purée (from 1 mango, puréed until smooth in processor).
2. Mix melted chocolate; chill. Form truffles. Drop each freshly coated truffle (or just-formed, uncoated truffle) into bowl of mango powder (a tart powder available at Indian markets) or toasted, finely shredded, unsweetened coconut.