Signature Desserts

The recipe comes from Head Pastry Chef Didier Berlioz of La Panetière in Rye, NY. Chef Didier’s experience includes restaurants in Nice, Washington, D.C. and New York. He has been at La Panetière since 1991. Owner Jacques Loupiac trained in France and opened La Panetière in 1985. The restaurant features a contemporary French menu and has received numerous awards and other recognition.

Holiday Chocolate Truffles La Panetière
Didier Berlioz, Head Pastry Chef La Panetière, Rye NY

Serves 20 for a great holiday party

Prep time and cook time combined: 90 minutes

1 pint heavy cream
2 oz acacia honey
2 lb valhrona chocolate couverture
2 oz butter room temperature
8 oz cocoa powder unsweetened

1) Bring the cream and honey to a boil in a non reactive pan. Non reactive means the cream won’t oxidize and change color: aluminum pans for example are no good for this purpose. Pour mixture over 1 lb of the chocolate couverture, setting the remaining couverture aside for later. Carefully mix. With a whip, add the butter and let cool in a cold place for about 40 minutes making sure the batter stays homogenous by carefully mixing every 10 minutes. You will create a delicious ganache.

2) With a spoon, dig out small mounds of ganache about the size of a large grape. Let set in refrigerator.

3) Melt the last pound of chocolate in a mixing bowl in the microwave until liquefied but not really hot to the touch. By 30 seconds increments, it takes about 2 ½ minutes.

4) Using a fork, dip each ganache ball into the warm chocolate, lift it out and place it in a dish filled with the cocoa powder. Roll the truffle with another fork into the cocoa. Repeat operation for all the balls. Sift excess cocoa carefully and place truffles in a covered container in fridge until needed, up to 4 weeks.

When serving, allow to rest at room temperature for 30 minutes before enjoying.