Truffles for Valentine’s Day

The iconic brown box from Maison Du Chocolat conjures up sweet memories!

The chocolate tour is always A Taste Of Paris trip favorite. I take my travelers to 4-5 beloved chocolate shops for tasting and Maison Du Chocolat is an important stop. This is the best place in the city to buy luxurious chocolate truffles dusted in dark chocolate cocoa. Simple truffles are a the perfect hostess gift, especially during the holiday season according to the Parisians.

In America, there is no holiday that begs for chocolate more than Valentine’s Day.  There is still time to craft the Maison Du Chocolat truffles for the ones you love this Valentine’s Day.  Follow my simple recipes and you will be swooning!
XOXO
Lorie

For More information on A Taste Of Paris Trips CLICK HERE.

Join me for French Macaroons, only a few seats open!
Wednesday, March 15th, 2017  6:30-8:30
PRACTICAL Magnificent Macaroons
Practical’s are a new style of class I am offering that give you a true hands on cooking experience and the best part you take home the results!  Macaroons, the quintessential French treat, light, delicate and irresistible! After studying macaroon making in Paris, Lorie will lead a hands on class using tried and true French techniques. We will first toast the macaroon with a flute of bubbly before diving in to make this love at first bite treat.  Each step of the process will be clearly defined so students can replicate the process in their own kitchens with success!  We will prepare the classic French flavors; Vanilla Bean with Swiss buttercream filling, Raspberry filled with Raspberry Buttercream, and my personal favorite, Pistachio with a Pistachio Buttercream filling.  Recipes for other macaroon flavors will be shared. Delight in creative packaging ideas and take home treats to share. Class size is limited to 10, book early!  Class fee class fee $58.00

Rich Dark Chocolate Truffles
1 cup heavy cream
3 cups semi-sweet chocolate chips, I used Ghirardelli
4 tablespoons unsalted butter
1 tablespoon vanilla
¾ cup unsweetened coco
In a saucepan heat heavy cream over medium heat until milk is steaming, remove from heat.  Add chocolate, vanilla and butter, stir until smooth. Refrigerate for at least 3 hours.  Put cocoa in a plate or shallow dish.  Using a teaspoon, scoop a walnut sized portion of the chocolate mixture in your hands, roll chocolate into balls.  Place the chocolate balls in the plate holding the cocoa and roll to cover all surfaces. Truffles can be stored in the refrigerator for up to 2 weeks.

TIP Be careful not to get cocoa powder into the truffle mixture as you are rolling, this will make your truffles gritty