My first impression of the “Mesa de Doces” in Brazil was not a positive one. Naturally everything looked delicious but (as a gringa) I wasn’t aware of the “look and don’t touch” etiquette. I learned the hard way at one of my first formal weddings as I gingerly plucked one from the table. A member of the staff very loudly informed me, “A mesa de doces não foi liberada ainda, Senhora!”
I turned red and ran. For a while I ignored the sweets table. And now it is an integral part of my profession. And I love it again. While I do enjoy offering all of the American treats in my menus, I am determined to conquer Brazilian sweets and as many truffle recipes as I can. This week I’d like to share the recipe for a new favorite. They went fast at the last party (and in my home).
565 ounces of semisweet chocolate, cut into small pieces
2 tablespoons of unsalted butter
1 cup of heavy cream
3 tablespoons finely ground expresso coffee
150 grams of pistachio
Place 225 grams of the chocolate pieces and butter in a large bowl. In a small saucepan over low heat, bring the cream to a simmer. Remove. Pour half over your chocolate and butter mixture.
As the chocolate melts, whisk the mixture until smooth. Slowly add the remaining cream until it is incorporated and the ganache (name for this mixture) is shiny. Whisk in the coffee.
Pour the ganache into a 5 cm deep baking pan and put it in the freezer for 30 minutes or until set (looks like fudge) Using a small spoon form small balls and place on a baking sheet lined with wax paper. Let the truffles harden in the freezer for 15 minutes. After removing from freezer, roll them into balls like brigadeiros. Work quickly. Put your truffles balls back in the freezer and make your chocolate coating.
Chocolate Coating: Place the remaining chocolate pieces in the a large ball over simmering water and stir occasionally until the chocolate is completely melted. Remove from heat and let cool at room temperature until the chocolate starts to set at the edge of the bowl. Drop the truffles into the chocolate, retrieve with a fork and let the excess drip off. Roll them in crushed pistachios (or halved pieces….)
Place the truffles on the lined baking sheet and put them in the fridge to set for five minutes.
Enjoy!
11 de outubro de 2010, às 15:16
que eu saiba esse blog e brasileiro, ninguem e obrigado a ler em ingles…..
11 de outubro de 2010, às 16:08
oi Suzi –
Você pode o usar o site http://translate.google.com/#en|pt| tradutor do Google para ler os posts em inglês. Parte da graça do Minas de Ouro é a diversidade das autoras. A Tammy é americana e mora no Brasil, por isso, se sente muito mais confortável escrevendo em inglês.
Da mesma forma que ninguém é obrigado a ler em inglês, nosso site não é obrigado a ter um idioma só.
beijos!
13 de outubro de 2010, às 00:18
Tammy, parece delicioso!!!
13 de outubro de 2010, às 20:51
obrigada ceci! achei agora seu blog tambem! estava muito curiosa de saber da sua aventura la! bjs!!