This fabulous dessert is pure culinary heaven. It’s also very rich, so a small piece is plenty for anyone, especially if paired with ice cream. Actually, we almost always pair it with fat-free vanilla frozen yogurt and raspberry puree. Be sure to use a good quality frozen yogurt if you want to fool ice cream snobs, though. The raspberry puree is pure serendipity. Raspberries, whether whole fruit, sauce, or puree, make the perfect accompaniment to dark chocolate.
Crust or No Crust?
- 1-3/4 cup heavy cream
- 1 teaspoon vanilla
- 2 egg yolks, beaten
- 16 oz. semi-sweet chocolate chips
- Combine cream, egg yolks, and vanilla.
- Pour mixture into a double-boiler, and add the chocolate chips.
- Gently stir the mixture with a rubber spatula until well blended, and mixture has reached 160 degrees F. (to kill any bacteria in the eggs). Pour into candy molds, or for truffle pie, pour into a pre-made chocolate cookie crumb crust, or a greased tart pan. My only concern with pre-made pie crusts is not knowing how many and what kind of preservatives are we and our guests consuming.
2. Will it really get firm enough to use as little individual truffles?
Yes, provided it is chilled at least four hours, or until firm. (Refrigerator temps vary.)
We hope you enjoy this truffle as much as we do. Just remember to enjoy it only occasionally as a very special treat.