For my birthday this year, Adrien gifted me with 2 Sur La Table online cooking classes, and they’ve been terrific. Not only have we had some really wonderful meals, but I’ve learned a lot from the Chef at each demonstration and cook-along. Beside the reasonable cost ($29/class which allows for household to be online) the best part is enjoying and learning through cooking.
Last night, we cooked a wonderful wine-themed meal together: Seared Scallops with Prosecco Butter Sauce, Chardonnay, Pecorino and Pea Risotto, and these decadently delicious Prosecco Chocolate Truffles.
Absolutely recommend these online classes to anyone as a great way to perk up cooking repertoires, get some great chef pointers for managing timing and prepping/cooking, and spend some quality time with your S.O. Such fun cooking with people from all over the country!
- 8 oz semi sweet Valrhona chocolate cut into small pieces
- 2 oz (2 TBSP) unsalted butter cut into small pieces
- 2 oz (1/4 C) heavy whipping cream
- 1/4 tsp fine kosher salt
- 3 TBSP Prosecco or sparkling white wine
- 3-4 TBSP cocoa powder, sifted
- Lightly butter and 8-inch loaf pan and line it with parchment paper, leaving a few inches of overhang on the sides. The butter will help the parchment paper stick to the pan without slipping.
- To prepare the chocolate: Combine the chocolate, butter, cream and a pinch of salt in a heatproof bowl and set it over a pan of simmering water. Make sure the water does not touch the bottom of the bowl. Stir the mixture over the heat until just melted and smooth. Remove from the heat and whisk in the Prosecco.
- To chill the chocolate block: Transfer the chocolate into the prepared loaf pan with a spatula and smooth the surface. Chill in the refrigerator for at least 8 hours or up to 24 hours until set firmly (there will still be some slight give, which is good) or freeze 1 hour until firm.
- To slice the truffles: Warm a knife in hot water, dry it off and then run it around the rim of the pan to loosen the chocolate block. Lift out the block using the parchment sling. Trim the end of the truffle to square them off if you want.
- Cut the block in half through the middle to make two squares. Cut each square into thirds and then cut into fourths to make cubes. Wipe down your knife to prevent sticking, dip again in warm water and wipe dry.
- To coat the truffles with cocoa: Place the sifted cocoa powder in a bowl. Carefully toss each cube in cocoa powder.
- Serving and storing: If serving the same day, arrange the truffles on a plate and store in fridge until serving. Take them out of the fridge a little bit before serving to take the chill off. Truffles can be stored in an airtight container (in the refrigerator) for up to 3 days.