• 2/3 cup heavy cream
• 3 tablespoons duck fat or olive oil
• 1 1/2 teaspoons truffle oil
• Salt and pepper
• Two 3-inch ring moulds
• 3 cremini mushrooms, stems removed and diced
• 1 free range chicken, halved, wing tips removed, breasts and legs boned, skin intact
• Kosher salt and freshly ground black pepper
• 2 teaspoons chopped fresh thyme
• 2 teaspoons chopped fresh rosemary leaves
• 2 slices foie gras

1. Preheat the oven to 350 degrees F.
2. Heat half the fat in a skillet over medium heat. Add the mushrooms and season with salt and pepper. Stir occassionally till mushrooms become tender. This should not take more than 10 minutes. After they are done, set them aside to cool.
3. Rub the thyme and rosemary over the boned [skinless] side of the chicken. Season the skin side with salt and pepper.
4. Heat remaining fat in large ovenproof skillet over medium heat. Fry the chicken till brown with the skin down until it is crisp for about 10 minutes.
5. Lay a slice of foie gras over the thigh of each chicken. Fold the chicken breasts over the thighs till the breasts sit on the thigh and leg meat and the skin is on the outside.
6. Fit a metal ring over each chicken-half to hold the meat in a compact shape.
7. Transfer the skillet to the oven and roast, basting the chicken several times with pan juices.
8. Cook until the thighs reach an internal temperature of at least 140 degrees F. and the juices run clear for about 20 minutes. Transfer the chicken to a plate and set aside to rest for 10 minutes in a warm place.
9. Add the mushrooms, truffle oil, and cream to about 2 tablespoons fat in the skillet and heat over medium, scraping any browned bits from the pan’s bottom.
10. Simmer and season with salt and pepper.
11. Remove the moulds from the chicken and arrange on warm plates. Spoon the sauce around the chicken and serve with French green beans, carrots, and ratatouille if desired.

• 1 cup minced onion
• 4 tablespoons butter
• 2 ounces black truffles
• 2 cups Arborio rice
• 1 cup white wine
• 1 clove garlic, minced
• 1/4 cup freshly chopped parsley leaves
• 2 ounces olive oil
• 3 cups chicken stock
• 1/2 cup grated Parmesan


1. Heat olive oil in a 4-quart saucepan over a medium heat.
2. Add onions and garlic and cook for 3 minutes until vegetables become translucent and aromatic.
3. Add chicken stock and cook till tender for about 10 minutes.
4. Add rice and lightly toast in oil for 2 minutes while stirring it frequently.
5. Add the wine 1/3rd at a time stirring until each additional 1/3rd is absorbed.
6. After all the liquid is absorbed, remove from heat and stir in Parmesan, parsley, and butter.

8 ounces (230 g) semisweet baking chocolate, chopped
1 1/3 cups (315 ml) semi-sweet chocolate chips, chopped
1 2/3 (395 ml) cups whipping cream
1/2 cup (120 ml)real butter (no substitute)
1 tablespoon (15 ml) vanilla extract or liqueur

Coating

12-18 ounces (340-510 g) semi-sweet chocolate chips or milk chocolate chips
2-3 tablespoons (30-45 ml) shortening
1/4 cup (60 ml) powdered sugar
1/4 teaspoon (1 ml) milk

Directions

1. In saucepan, combine whipping cream & butter.
2. Cook over medium heat, stirring constantly, just until mixture boils; remove from heat. Stir in chocolates until melted; continue stirring until mixture cools & thickens slightly.
3. Stir in vanilla.
4. Pour into shallow glass dish.
5. Cover; chill until firm.
6. With spoon scoop mixture into 1 inch balls.
7. Coating Melt chocolate & shortening over low heat; stirring constantly.
8. Use 1 Tbsp of shortening for every 6 oz. of chocolate.
9. When mixture is smooth remove from heat. Dip each truffle into coating.
10. Dropping them in the chocolate & then fishing them out with a spoon works best. But work quickly or they will melt. Then either place them on foil or in foil candy papers and allow to harden.
11. Mix powdered sugar and milk.
12. Drizzle over truffles in various designs.


24 servings

264 calories

Tagliolini
Butter
Salt
Grated white truffle
Chicken stock

1. Cook the fresh tagliolini in fresh Chicken Stock. Add a bit of salt to the stock.
2. Drain, reserving the stock for another use, and toss the pasta with a bit of butter.
3. Place the pasta on separate serving plates and grate a bit of white truffle over each.
4. You will not need cheese or parsley, none of the usuals. Let the truffle speak for itself.

Ingredients

3 tablespoons (44 ml) Bushmills whiskey
8 ounces (230 g) semisweet chocolate, chopped
1/3 cup (80 ml) unsweetened cocoa
1/3 cup (80 ml) icing sugar
1/2 cup (120 ml) unsalted butter
2/3 cup (160 ml) gingersnap cookie, crushed (I use the thin ginger wafers)

Directions

1. Melt chocolate and butter in heavy saucepan over low heat.
2. Stirring until smooth.
3. Mix in crushed cookies and whiskey.
4. Pour into a bowl, cover and chill about 45 minutes.
5. Line a cookie sheet with foil and drop truffle mixture by tablespoon, spacing apart Freeze for 15 minutes.
6. Sift cocoa and 1/3 cup sugar together.
7. Roll each truffle in the sugar.
8. Place in air tight container and refrigerate.
9. Can be made up to a week before serving.
10. Let stand at room temp for 15 minutes before serving.

24 servings

1136 calories

Ingredients

1 lb (450 g) bittersweet chocolate
1 ounce (28 g) butter
8 ounces (230 g) cream
1 ounce (28 g) cognac

1. Enrobing: 1 lb Bittersweet chocolate 1 lb Cocoa It is important to use an excellent quality chocolate when making truffles since it is the primary ingredient. Valhrona is my first choice and Callebaut is my second.
2. Bring the cream to a boil and pour it over the cut chocolate. Allow to stand 1 to 2 minutes and stir smooth.
3. Beat in the softened butter and cool to set. Beat with an electric mixer (using a paddle attachment if available) on medium speed until light. Beat in Cognac. Pipe out small truffles on parchment or waxed paper with a pastry bag fitted with a 1/2-inch plain tube. Refrigerate to set and melt the chocolate. Sift the cocoa into a deep pan.
4. Dip the truffles in the melted chocolate and then deposit th em in the cocoa, shaking the pan to cover them.
5. After the covering sets, shake the truffles in a strainer to remove the excess cocoa.

36 calories

Makes 24 servings

Ingredients:

8 ounces (230 g) cream cheese
1/2 cup (120 ml) pecans, chopped
1/4 cup (60 ml) Kahlua (or some flavor of schnaps)
8 ounces (230 g) chocolate chips

Just mix well and roll in cocoa.

2468 calories

Ingredients:

2 tablespoons orange brandy
2/3 cup (150 ml) double cream
12 1/3 ounces (350 g) chocolate, broken up
chocolate, melted, for dipping
chocolate, grated, for decoration
1 ounce (25 g) unsalted butter

1. Heat the cream in a small pan until boiling, remove from the heat and add the chocolate, stir until melted.
2. Add the brandy and the butter, stir until the butter has melted.
3. Freeze until firm enough to hold its shape, approximately 20 minutes.
4. Using a melon baller scoop out rounds and place onto non-stick baking paper, chill until firm.
5. Either roll the truffles in a little cool, melted chocolate in your hands or dip into melted chocolate. Place in a small paper caseor roll in grated chocolate. Store in the refrigerator.

Makes 36 truffles.

76 calories