Pavé au Chocolat: Four-Ingredient Chocolate Truffles

Pave au chocolat
Laura Edwards
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Pave means "pavement" or "cobblestone", and a box of these truffles really does look like its namesake, a small cobbled street. Traditionally, these come as tiny squares, often served in a box barely bigger than a matchbox, with a little skewer to help you eat them. The small size also makes it far too easy to eat a lot! I have made these a little larger than the classic size, but you can form them into whatever size or shape you wish.

Ingredients

6 1/4ounces dark chocolate (60 to 70 percent cocoa solids), finely chopped
3/4cup heavy cream
2 1/2teaspoons light brown sugar
cocoa powder, for coating (see Tip)

Instructions

  1. Line a 9×5-inch loaf pan with a large piece of plastic wrap. Put the chocolate in a heatproof bowl and let sit. Put the cream and sugar in a small pan and bring to a boil. Remove from the heat and pour the cream over the chocolate. Leave for 2 minutes before stirring together to form a silky-smooth ganache. (If you find that the ganache splits, a great way to bring it back is to use a stick blender, which will emulsify the ganache brilliantly.)
  2. Pour the ganache into the prepared loaf pan, spreading it level, then leave it to cool at room temperature for 1 hour. Transfer the ganache to the refrigerator to set completely.
  3. To finish the truffles, remove the ganache from the pan, transfer to a cutting board and use a thin, sharp knife to cut it into cubes. Coat the cubes in a little cocoa powder, gently shaking the truffles in a fine strainer afterwards to remove the excess.
  4. As with all ganache-based recipes, these truffles are best served at room temperature, to ensure the perfect texture, but if you are storing them for more than a few days, keep them in the refrigerator and remove them a few hours before serving. Store in an airtight container.

Tip: If you want to give these truffles a different flavor, a great way to do this is to try coating them in freeze-dried fruit powder instead of dusting them with cocoa.

Recipe reprinted with permission from Patisserie Made Simple © 2015 by Edd Kimber, Kyle Books.