Shop Sale at Williams-Sonoma
Robert Linxe is the
owner of La Maison du Chocolat, with stores in Paris, New York, Tokyo. He is
known as the sorcerer of ganache.
His chocolate creations are some best in
Makes about 30 truffles (do not double recipe)
ounces Valrhona chocolate (56% cacao)
2/3 cup heavy cream Valrhona cocoa
powder for dusting
Finely chop 8 ounces of the chocolate and put in a
Bring heavy cream to a boil in a small heavy saucepan. Make sure your
pan is small, so you'll lose the least amount of cream to evaporation, and
heavy, which will keep the cream from scorching.
Linxe boils his cream
three times - he believes that makes the ganache last longer. If you do this,
compensate for the extra evaporation by starting with a little more cream.
Pour the cream over the chocolate, mashing any big pieces with a wooden
Then stir with a whisk in concentric circles (don't beat or you'll
incorporate air), starting in the center and working your way to the edge,
until the ganache is smooth.
Let stand at room temperature until thick
enough to hold a shape, about 1 hour, then, using a pastry bag with a 3/8-inch
opening or tip, pipe into mounds (about 3/4 inch high and 1 inch wide) on
parchment-lined baking sheets.
When piping, finish off each mound with a
flick of the wrist to soften and angle the point tip. Freeze until firm, about
15 minutes. Meanwhile, melt 3 more ounces of the same Valrhona and smear some
on a gloved hand.
Gently rub each chilled truffle to coat lightly with
The secret to a delicate coating of chocolate is to roll each
truffle in a smear of melted chocolate in your hand. Linxe always uses gloves.
Toss the truffles in unsweetened Valrhona cocoa powder so they look like
their namesakes, freshly dug from the earth.
A fork is the best tool for
tossing truffles in cacao. Shake truffles in a sieve to eliminate excess cacao.
Store truffles in the refrigerator.