March 23, 2020–These truffles have been saved on my web browser since I first saw them in an August 2019 Food52 email. They are a a recreation of Royce’s famous Nama Chocolate truffles. Yi Jun Loh describes them as “somewhere between a liquid and a solid,…silky, salaciously smooth squares of chocolate ganache dusted” with cocoa powder. Although the ingredient list is simple, short and it comes together pretty quickly…it takes a lot of time to cut 1″ x 1″ squares of chocolate. Original recipe calls for Kahlúa or brandy, but of course I used bourbon; specifically Buffalo Trace Bourdon Cream.
After lining a 10 x 10″ baking pan (I used an 8″ x 8″ pan) with parchment paper you put your GOOD chocolate (at least 60% cacao) in a heatproof bowl. Add the cream and butter to a pot and heat until it reaches about 176 degrees.
Pour the cream/butter mixture over the chocolate and stir until the chocolate is completely melted then add the bourbon cream; if using, and why would you not.
Pour this mixture into the previously prepared pan, spread it evenly, then freeze for 2-3 hours.
Now comes the hard part. Remove the chocolate from the freezer and then remove it from the pan. Using a ruler, umm you know I’m not going to eyeball this, cut the chocolate into squares. Much like a cheesecake, you will need to dip your knife into hot water; wiping dry, before cutting. This step too for–ev–er!
Using a sieve, dust cocoa powder over the chocolate squares.
I had some edible gold stars so I sprinkled those on top.
The truffles can be stored in an airtight container in the refrigerator for up to 4 days; like they would actually last that long.
