Tuesday, November 1, 2011

Fennel Grapefruit Truffles

The first batch I made of these truffle didn't have enough fennel flavor so I upped the amount in the next. I figured it was safer to be not enough then too much. I saw that going terribly, terribly wrong. I have never paired fennel and chocolate together so I was curious to see what the outcome would be. The taste is slightly sharp, aromatic and works really well with dark chocolate. The grapefruit adds just enough acid to mellow out the spicy fennel.

Rich, creamy dark chocolate truffles infused with dried fennel seeds, grapefruit zest and coconut milk, coated in a hard chocolate shell and dusted in extra dark cocoa powder.

Fennel Grapefruit Truffles
2 tbl fennel seeds
1 tsp grapefruit zest
11 oz coconut milk
hot water
3 oz maple syrup
1 lb 7 oz 65% chocolate chunks
8 oz ultra dark chocolate chunks
extra dark cocoa powder, for dusting

Combine the fennel, grapefruit zest and coconut milk in a small pot and bring to a boil. Immediately remove from the heat and cover tightly with seran wrap. Let steep for 10 minutes. Strain the coconut milk back into the pot and add water to get the liquid back to 11 oz if necessary. Add the maple syrup and bring to a boil.
Once boiling, remove from heat and pour over the 65% chocolate. Whisk until completely smooth then chill until firm enough to scoop into balls.
When the ganache has firmed enough, roll into small balls and chill again for 10 minutes to set.
Temper the dark chocolate and dip each truffle into it, coating completely. Chill again to set then dust with cocoa powder.

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