Anniversary Truffles

This colourful creation was my wedding cake (we were married four years ago today). Instead of a traditional three-layered cake coated in white icing, I went for a croquembouche — but not your classic pile of caramel drizzled profiteroles. No, on my big day I opted for a tower of chocolate truffles. If the French mind this breach of culinary protocol, they can submit their complaints through standard diplomatic channels.

Perhaps the gods of croquembouche karma were angered by my flagrant disregard for the standards. Creating this precarious stack of bon bons was fraught with unforeseen challenges. First, my ganache fillings refused to stay firm. Of the three flavours I made, only the hazelnut version remained solid enough to dip within 30 seconds of being pulled from the freezer. My younger sister, who was helping me, cried when the first few truffles emerged from the coating looking more like Shetland pony droppings than gourmet treats. Thank goodness for colourful paper cups and gold food powder. They hid a lot of ugly.

When it finally came time to assemble… the thing (yes, I was that inarticulate by this stage) my mother arrived to help — with her arm in a sling. Her job was to hold the Styrofoam cone steady while I secured the truffles with toothpicks. Neither role should be attempted by the one-armed. Between the wobbling base and my mother’s attempts to wedge it between her good shoulder and chin, I ended up blindly impaling globs of chocolate to a teetering form and plotting elopement.

A few strategically placed decorations and a dictionary’s worth of curses later, we managed to create something quite presentable. If you’re addicted to chocolate and feeling somewhat brave, here’s the recipe.

Hazelnut Truffles
Printable recipe

Makes 3 to 4 dozen truffles

Ganache Filling

• 1 cup whipping cream
• 1/2 lb semi-sweet chocolate, chopped
• 2 tbsp hazelnut liqueur
• 1/2 cup ground toasted hazelnuts
• icing sugar

1. In a saucepan, heat cream until edges bubble. Stir in chopped chocolate, liqueur and hazelnuts.
2. Pour ganache into a bowl, cover and refrigerate until thick and cold (about 1 hour)
3. BY HAND, whisk the chocolate mixture until creamy and light. Do not over-beat or it will separate.
4. Using a pastry bag, pipe 1-inch rounds onto two baking sheets lined with waxed paper. Cover and refrigerate or freeze until firm.
5. Alternating between baking sheets as truffles begin to soften, quickly roll truffles in icing sugar then round them between your fingertips. Don’t use your palms as the heat from your hands will melt the ganache.
6. Put truffles in freezer for 1 hour or until frozen.

Coating

• 12 oz semi-sweet chocolate, chopped
• 2 cups finely chopped toasted hazelnuts

1. Melt chocolate gently in a double boiler or in the microwave.
2. Dip frozen truffles into melted chocolate using two forks, allowing the excess to drip off between the tines.
3. Immediately roll in ground nuts.