Pastry chef Emily Luchetti adds flavors from childhood, plus crunchy walnuts, to classic chocolate truffles.
To make Rocky Road truffles, she first melts bittersweet chocolate in heavy cream, whisks it smooth and then stirs in mini marshmallows that she cuts in half with scissors, quarter-inch walnut pieces and milk chocolate chips.
She spreads the mixture onto a pie plate and refrigerates it for at least an hour, until she can roll it into balls that measure a heaping teaspoon each. She refrigerates them until hard, then rolls them in cocoa powder.
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