The Most Delicious Read of the Year!
White Truffles in Winter, by N.M. Kelby is perhaps the next best thing to living and dining in France. Don't stroll, run to the nearest bookstore. It's all over and get at least two. One for you and one to give. I couldn't put it down and didn't want it to end. Here's a link to a review.
While you're at it, pick up some wonderful dark chocolate and make truffles to give with the book. These are easy and quick. Save some for yourself to enjoy while you sink into the story, layered with lust and intrigue and lush dinners and wonderful cooking. It, like good chocolate and wine, is meant to be savored and enjoyed.
Meet Kelby at Lucia's Wine Bar - 1432 W. 31st St. Mpls., 612-825-1572 and sip and nibble (and pretend you're in Paris).
Makes about 20 to 24
8 ounces semisweet or bittersweet chocolate
2 tablespoons unsalted butter
¾ cup heavy cream, at room temperature
¼ cup Grand Marnier
¼ cup unsweetened cocoa powder
In a small saucepan over low heat, melt the chocolate with the butter, stirring constantly to blend. Gradually stir in the cream until the mixture is smooth. Remove the pan from the heat and stir in the Grand Marnier. Turn the chocolate mixture into a low bowl and refrigerate until it is cool and stiff, about 1 hour.
Sift some cocoa powder onto a plate. Line another plate with waxed paper. Use two spoons or your hand to make small balls, about 2 inches in diameter, out of the chocolate mixture and roll them in the cocoa powder. Place the truffles on the waxed paper and serve immediately or place them in an airtight container and refrigerate for up to a day.