Chocolate truffles + ‘The New Classics’ from Donna Hay

As a fan of Donna Hay’s work I am always looking forward to a new publication. This Australian food stylist has really built a mega-empire with her always stylish and beautiful presented dishes. The latest book that recently came out in the Netherlands is ‘The New Classics’ and it may be the ultimate book for Donna Hay lovers.

The New Classics is a huge book that is just perfect to put on your coffee table. In it you’ll find over 300 recipes that have been published in Donna Hay magazine before. If you follow that magazine, you know that those productions are filled with tons of amazing food photos. A bit more rustic, colorful and casual than the ‘clean white’ style that became Donna’s breakthrough years ago. This means that this book is really different from earlier publications: more modern and in my opinion even more luscious. It’s absolutely impossible to browse through this book without immediately craving pretty much every dish you encounter.

Although I would happily buy this book for the gorgeous pictures alone, it still is a cookbook after all. And luckily the dishes are pretty impressive too. You’ll find many fusion dishes, with Asian, Italian and American influences. Think five-spice roasted pork with pumpkin puree and quince glaze. Or trout with ginger, lemongrass and chili. The New Classics offers lots of meat, less vegetarian dishes and lots of extravagant sweetness.

One disadvantage is that some of the ingredients (kingfish, green papaya…) may be hard to find. The recipe descriptions can also be a bit summary, which means you’ll probably need a bit more experience in the kitchen.

I made the salted chocolate truffles and was happily surprised. These chocolate truffles are very easy to prepare and taste absolutely delicious. The intense pure chocolate becomes much milder when combined with the soft cream and the salty crunch on top is a great addition. I was just as enthusiastic about the milk chocolate truffles with espresso, which I decorated with a coffee bean. Both truffles are lovely with a cup of coffee after dinner, but would also make a great gift.

36 truffles

INGREDIENTS

For the salted chocolate truffles:
¾ cup (180 ml) cream (single cream)
21 oz (600 g) dark chocolate, finely chopped
course sea salt

extra: metal tin lined with baking paper (about 8 X 8 inch / 20 x 20 cm)

For the milk chocolate truffles with espresso:
¾ cup (180 ml) cream (single cream)
2 tbsp strong instant coffee granules
21 oz (600 g) dark chocolate, finely chopped

extra: metal tin lined with baking paper (about 8 X 8 inch / 20 x 20 cm)

INSTRUCTIONS

For the salted chocolate truffles:
1. Put cream in a small saucepan and bring to the boil. Meanwhile, place finely chopped chocolate in a bowl.

2. Pour boiling cream over chocolate. Place the bowl over a pan with simmering water, but make sure the bowl isn’t touching the water (au bain-marie). Stir calmly with a metal spoon until the mixture is completely smooth.

3. Pour mixture into the lined metal tin and tap to even the mixture, or smooth with a knife.

4. Refrigerate for 2-3 hours, or until firm. Bring to room temperature and cut into 36 squares with a sharp knife. Sprinkle with sea salt and serve.

For the milk chocolate truffles with espresso:

5. Put cream and coffee in a small saucepan and bring to the boil. Meanwhile, place finely chopped chocolate in a bowl.

6. Pour boiling cream over chocolate. Place the bowl over a pan with simmering water, but make sure the bowl isn’t touching the water (au bain-marie). Stir calmly with a metal spoon until the mixture is completely smooth.

7. Pour mixture into the lined metal tin and tap to even the mixture, or smooth with a knife.

8. Refrigerate for 2-3 hours, or until firm. Bring to room temperature and cut into 36 squares with a sharp knife.