perfect endings

The month of December is by far the biggest party month of the year. Not only is it crowned by the New Year's bash, and festooned with holiday tidings and assorted end-of-year gatherings, but all month seems to be a time to celebrate. For an avid cook like me, December is a time to shine, to get excited about menus, to have an excuse to cook a whole lot, but mostly, to really pay attention to every little detail that goes into making a scrumptious holiday meal.

As busy and intense as it can be, every year, there is a part of me that wishes the holiday season wouldn't end… (That's why I find myself wanting to throw another party right about the middle of January — before the post-holiday blues have a chance to set in.) So I always try to find a way to make each holiday dinner linger as long as possible. It is not enough to have made a beautiful meal, I want it to go on just a bit longer, greedy for the good feelings we have been indulging in all evening. That is precisely the moment when I offer my guests these homemade chocolate truffles and a glass of VSOP Cognac. We move from the dining table to a cozy, warm spot in front of the fireplace, slowly sip our Cognac and take a bite into those velvety truffles. Only then are the celebrations complete — utterly satisfying and delicious. Enough to make me want to do it all over again the next day!

I want to wish you a most wonderful holiday, and many, many good wishes for 2007. Here's hoping these little treasures help it all happen.
Velvety Chocolate Truffles
makes 20 truffles


10 oz semi-sweet chocolate (preferably Valrhona) — cut in 1" chunks
3/4 cup heavy cream
2 tablespoons Cognac

3 tablespoons Dutch cocoa
1/2 cup hazelnuts — toasted, skinned and very finely chopped (use food processor)

Step 1: Put the chocolate pieces in the bowl of a food processor. Process until finely chopped and transfer to a medium bowl.

Step 2: In a small pan, bring heavy cream to a boil. Pour the hot cream into the chopped chocolate and stir until smooth. Add the Cognac and stir until well blended. Refrigerate for 2 to 3 hours or freeze for 30 to 45 minutes until very firm.

Step 3: Spread cocoa powder onto a small plate. Using a teaspoon, take a spoonful of the hard chocolate base. Make a smooth ball the size of an olive (work quickly and do not over-handle the chocolate base or it will melt with the warmth of your fingers). Roll it in the cocoa powder and set it on a serving tray. Makes 10 truffles only.

Step 4: Spread the very finely chopped hazelnuts onto a small plate. Repeat as above, roll 10 more truffles in the hazelnuts and set on a serving tray.

Cook's note 1: The truffles can be served as soon as they are made, or placed in a Tupperware container and refrigerated up to 3 weeks. Remove from refrigerator 20 minutes before serving. When refrigerated, the cocoa coating will absorb moisture. Quickly re-roll the truffles in a little cocoa before serving.

Cook's note 2: To toast the hazelnuts, place them in a baking dish and bake at 350°F for 15 to 20 minutes, until the skins have darkened and split. Remove from oven, transfer to a bowl to cool. Once cooled, rub the nuts between your fingers to loosen the skins. Discard the skins. Use nuts right away in the recipe or store in an airtight container and place in a cool place.


© 2007 viviane bauquet farre — food & style NY LLC

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