What a treat to be asked by a-line magazine to contribute to the cooking section of their magazine. Double bonus when it’s photographing chocolate truffles made from scratch by the lovely and talented Shalini Latour of chocolats latour.
From her welcoming garden and cherry red front door to her bright beautiful smile, stepping into Shalini’s warm and oh-so-yummy smelling home for the morning watching her create her spicy truffles was heavenly to say the very least. Adding exotic and uncommon ingredients is only one of the many reasons Shalini’s chocolate creations are so fresh and original. For these truffles, something as simple as steeping the jalapenos in the cream added just enough kick to pleasantly surprise your taste buds. Be sure to check out a-line’s February issue for her full story.
So happy to share more of Shalini and her chocolats latour.
Here are some additional images from the session as well as the recipe at the end of the post.
RECIPE for Spicy Valentine Truffles by Shalini Latour
INGREDIENTS
- 6 oz. dark chocolate, chopped finely (70 percent cocoa)
- 1-4 whole Poblano or Ancho chilies, depending on level of heat desired (leave chilies whole, or slice them lengthwise and remove the seeds)
- ½ cup heavy cream
- ¼ cup whole milk
- cocoa powder for covering truffles (about 1 cup)
INSTRUCTIONS
STEP 1: Place chocolate in a medium bowl.
STEP 2: In a small saucepan, place cream with chili(es) over low to medium heat until just simmering. Do not boil. This should take about 5 minutes.
STEP 3: Strain chili out and measure cream. Add milk to return to ½ cup liquid. Return to saucepan and slowly bring to the boiling point.
STEP 4: Pour cream over chocolate. Let stand for 3 to 5 minutes, or until chocolate is completely melted. Slowly whisk the cream and chocolate from the middle. Continue whisking until all the cream is mixed in and the mixture is smooth and silky. Cover with plastic wrap and place in the fridge overnight, or until the mixture is very stiff. This should take about 4 hours.
STEP 5: Place the cocoa powder on a dinner plate. Using a small ice cream scoop, melon baller, or teaspoon, scoop out small balls of the chocolate mixture. Roll ball with hands using the cocoa powder to keep from sticking. Then roll balls in cocoa powder. Decorate the truffles with a rose petal if desired.
Variation: Lavender Sea Salt Truffles
Use 2 Tbs. of lavender flowers and ¼ tsp. salt to flavor cream instead of chili. Use the same process for the remainder of the recipe.
