Chartreuse + Chocolate Truffles
I love Green Chartreuse. It’s an obsession, really. One of the factors I have discovered about Chartreuse it that it is wonderful with chocolate (try adding it in your hot cocoa in the winter- a “haute verte” is magical). As I was making truffles and enjoying a cocktail the other day, a thought occurred to me. Why not mix my Chartreuse into the chocolate?
The recipe I use is from “The Family Meal” book by Ferran Adrià, which calls for Brandy or your preferred spirit or liqueur of choice. Yes, Chartreuse definitely qualifies as that! When the chocolate sets, you then create the irregular shaped truffles and coat them in cocoa powder. I thought… why not take it a step further and mix some Chartreuse dust into the cocoa powder.
Any alcohol that is high in sugar, such as Chartreuse, Cointreau, or Campari, can be made from a liquid into a “dust” state. The easiest way to achieve this is to pour the liqueur into a shallow dish and then just let it sit for a few days. It will crystallize and then you can break up the crystals into a powder. I remembered this technique from a video Jamie Boudreau made some time ago and now I have a reason to use it.
I was already making the truffles when the thought came to me, thus I am currently waiting on the dust to be ready. I’m excited, so much so that I wanted to share it with you right away. The photos you see here are my first Chartreuse Chocolate Truffles batch with regular cocoa powder. As soon as my Chartreuse dust is ready, I’ll have an update with photos and feedback on the results.
*UPDATE* Click Here for the update.
If you want to try this at home, here is the recipe:
4 oz Dark Chocolate, 60% cocoa
1/2 cup Whipping Cream, 35% fat
2 tsp Butter, cut into small pieces
2 tsp Brandy (or another spirit or liqueur)
4 tbsp Unsweetened Cocoa Powder
Finely chop the dark chocolate and place in a bowl. Bring the milk to a boil in a saucepan then pour over chocolate; let sit for 3 minutes. Whisk until creamy then add butter and brandy. Whisk until smooth then cover the bowl and set aside until the chocolate sets. Once set, use two teaspoons to form chocolate into irregular shapes and then carefully roll them in the cocoa powder.
The Family Meal | Home Cooking with Ferran Adrià gives detailed instructions with photos, and precise ingredient lists based on the amount of people you are preparing for (you aren’t just doubling one recipe to make more- it’s accurately measured for taste). This recipe above serves 6 people.
For my variation, add Chartreuse in place of brandy and make Chartreuse Dust to add into the cocoa powder.
For St. Patrick’s day- consider pairing a Green Chartreuse based cocktail with a Claro/Candela wrapped cigar. They work beautifully together: View my post on “Going Green.“
My Chartreuse has been sitting out for a few days and has finally crystallized! I decided to let some of the crystals remain and not make it into a completely fine dust. I like the texture and extra pop the larger pieces have to offer.
I mixed some of the Chartreuse dust with the Unsweetened Chocolate Cocoa and then coated my truffles in the mixture. Once complete, I added a pinch of the Chartreuse dust (with the larger pieces) on top for the full experience. I must say it is one delicious bite!
I think the combination of the liqueur crystals and dust with the cocoa will make a big difference with other flavors as well. I’m thinking an orange liqueur especially since it is more expected. Of course, you could use brandy for the main truffle and then an orange liqueur dust on top for your own personalized combination. For me, It’s going to have to be Chartreuse!