FRIED CHOCOLATE TRUFFLES

Recipe by Michael Ruggiero, Executive Chef at GlenArbor Golf Club, Bedford, New York, USA. Image by Diana DeLucia.

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Ingredients

• 10- 12 Mini 1 inch dark truffle shells

Chocolate Batter

Dry Ingredients

• 1 pound and 5 ounces Bread Flour  
• 6 ounces Coco Powder    
• 0.37 ounces Baking powder   
• 0.25 ounces Salt  
• 1 ¾ cups Sugar  

Wet Ingredients

• 3 Large Eggs 
• 0. 37 ounces Vegetable Oil 
• 18 ounces Whole Milk 
• ½ ounce Vanilla Extract 

Cherry Ganache Filling

• 8 ounces Sugar
• 8 Egg Yolks
• 2 teaspoons Vanilla Extract
• 3 pounds and 8 ounces Chocolate 
• 1-quart Cream
• ½ cup Chopped Luxardo Cherries in Syrup

Preparation

Chocolate Batter

Mix the dry ingredients in a large bowl with a paddle.

Add the wet ingredients and blend well. 


Cherry Ganache Filling

Melt the chocolate, heavy cream and sugar in a double boiler. 

Liaison the egg yolks and vanilla extract with the melted chocolate mixture.

Allow the mixture to sit at room temp until it cools to a piping consistency. 


Assembly

Pipe the ganache filling into the dark truffle shells.

Coat with the chocolate batter and drop into a  preheated 325°F fryer for 2 minutes. 

Dust with powdered sugar.


Wine Match

Penfolds Grandfather, Rare Tawny, 20 years, Barossa, Australia.

Oh, Dessert!

Let’s pair the truffles with a Deep Tawny; its distinctive yellow-green edge is characteristic of extended wood maturation. Intense raisin fruits, fruitcake, licorice, roasted walnuts all integrated seamlessly with a freshness contradicting age. 

Classical Penfolds fruitcake, licorice and vanillin oak flavors with a sweet full and round mid-palate, and a finish that persists on and on. A balancing act for your decadent chocolate finish!

Fernando Silva
Wine Director and Sommerlier 
GlenArbor Golf Club

The GlenArbor Clubhouse. Image courtesy of GlenArbor.