SQUARE CHOCOLATE TRUFFLES RECIPES

Steps:

• 9 X 9 inch cake pan.
• Baking pan or roasting at least 2 inches deep and large enough to hold the cake pan with at least 2 inches to spare on each side.
• Position the rack in the lower third of the oven and preheat to 350 degrees.
• Line the bottom and sides of the pan with foil.
• Put a kettle of water on to boil for the bain marie when baking in the oven.
• Place chocolate in a large mixing bowl.
• Combine the 2 egg yolks with vanilla in a small bowl.
• Place the 3 egg whites in a medium bowl with cream of tartar.
• Set all 3 bowls aside.
• Combine the cocoa, flour and 2/3 cup sugar in a 1 1 1/2 quart heavy bottomed saucepan.
• Whisk in enough of the milk to form a smooth paste.
• Mix in the remaining milk.
• Cook over medium heat, stirring constantly with a wooden spoon, to prevent burning (especially around the bottom edges of the pot), until mixture begins to simmer.
• Simmer very gently, stirring constantly, for about 1 1/2 minutes, or until the mixture visibly thickens.
• Pour the hot mixture immediately over the chopped chocolate.
• Stir until chocolate is completely melted and smooth.
• Whisk in egg yolk mixture.
• Set aside.
• Beat the egg whites and cream of tartar at medium speed until soft peaks form.
• Gradually sprinkle in the remaining 1/4 cup of sugar, beating at high speed until stiff but not dry.
• Fold a quarter of the egg whites into the chocolate mixture to lighten it.
• Fold in remaining egg whites.
• Scrape mixture into the cake pan and spread evenly.
• Set cake pan in baking pan and place on oven rack.
• Pour enough boiling water into the baking pan to come a third to halfway up the sides of the cake pan.
• Bake for exactly 20 minutes.
• The cake will only be about 3/4 inches tall.
• The surface will spring back when gently pressed but cake will still be quite gooey inside.
• Remove cake pan and water pan from oven.
• Remove the cake pan from the water and cool completely on a rack.
• Cover with plastic wrap and refrigerate overnight before serving.
• Refrigerate up to 2 days or freeze up to 2 months.
• After the truffle sheet is well chilled, lift the edges of the foil to remove the truffle sheet from the pan.
• Cut the sheet into 7 strips, each about 1 1/4 inches wide, using a long thin sharp knife dipping in hot water and wiped dry between each cut (the cake is very sticky) or cut with dental floss.
• Cut each strip into 7 squares.
• Transfer each square to a fluted paper candy cup and or arrange on a serving platter.
• If garnishing with raspberries, simmer the preserves for a minute or until thick and sticky.
• Touch the hot preserves with the bottom of each berry before placing it on the truffle square.
• Refrigerate until serving.

Steps:

• Line an 8-inch square pan with aluminum foil so that the bottom and sides are covered.
• Add chopped chocolate, butter, and the salt to a medium heat-safe bowl. Place a medium saucepan half-full with water over low heat. Heat the water until barely simmering.
• Rest the bowl with chocolate and butter on top of saucepan. Heat the chocolate and butter, stirring frequently, until completely melted; about 5 minutes. When the chocolate is melted, smooth and very warm, remove the bowl from the heat and place onto a work surface. If you have a thermometer handy, the temperature of the chocolate mixture should be between 120 and 130 degrees F.
• Meanwhile, bring 1/2 cup of water to a boil. Whisk the egg yolks in a medium bowl. While whisking, slowly stream the hot water into the yolks. (Adding the water slowly makes sure that the eggs do not scramble).
• Beat the melted chocolate and butter a few times with a whisk then place a fine mesh strainer over the mixture. Pour 1/3 of the egg mixture through the strainer and into the bowl, beat with whisk until incorporated then repeat with remaining egg mixture.
• Beat about 10 times, scrape the bowl, and then beat 20 to 30 more times until the chocolate mixture has thickened slightly and looks like shiny chocolate pudding. Scrape the chocolate truffle mixture into the prepared pan and spread evenly. Refrigerate until firm. About 2 hours.
• Scrape melted chocolate and butter into the bowl of a food processor. Place a fine mesh strainer over the food processor bowl. Then, pour the egg mixture through the strainer. Process the mixture for 10 seconds, then scrape the bowl and process again for 20 seconds or until the chocolate mixture has thickened slightly and looks like shiny chocolate pudding. Scrape the chocolate truffle mixture into the prepared pan and spread evenly. Refrigerate until firm. About 2 hours.
• When shaping the truffles, there are two options. Leave them as squares or roll into balls. To cut into squares, remove the pan with firm cold truffle mixture from refrigerator then invert onto a cutting board and remove foil. Then use a heavy knife to cut into 1-inch squares (or smaller, if you prefer). Add cocoa powder to a medium bowl then toss the truffle squares in the cocoa until coated.
• For round truffles, dust your hands with cocoa powder then roll each 1-inch truffle square into a ball and toss in cocoa powder until coated.
• Store truffles in the refrigerator for up to 2 weeks.