While originally referred to as a petit four, Sarah Bernhardts can be a cookie or a dessert depending upon the size. I have seen the various things used as fillings from buttercream to ganache. I have used the truffle filling I made at the bakery. Every fall, we would make these melt in your mouth Chocolate Chocolate Truffles with their rich, velvety filling, only to take them off as the weather warmed. Continue reading
At the bakery, we were known for our chocolate. Among the favorites were the Chocolate Chocolate Truffles. We only offered these from October to May when the weather was cooler. We had one client who was so funny. I could count on her to be the first call to get these truffles. She used to hide them in a purple box in the back of her refrigerator – until her boys got old enough to figure there was something special in the box. Then she had to start sharing the truffles. She would tell me she ate truffles all over the world but these were the best. I have always remembered her kind words.
The secret to these truffles is to freeze the centers before coating. We had a chocolate tempering machine and I really miss it. But there is a way to approximate the finish. The truffles themselves are really easy to make and finish. A bit of practice will make you an expert. The first coat almost always goes out of temper, meaning they will be really dull with white streaks. After dipping the first coat, let them come to room temperature. Continue reading