Yes, truffles, those tiny lumps that are nature’s way of expressing its love for us and that go so amazingly well with both sweet and salty dishes. Truffles, usually the black ones, are perfectly paired with chocolate, creams or cream-based cakes or ice cream but also with sponge cakes. You can go simple and grate them into your cake mix or cream or even add them to your glaze. Just do so a bit at a time because when it comes to desserts and truffles, “less is more.”
Personally, I love a truffle panna cotta, a rich and creamy vanilla and truffle ice cream or a dark chocolate cake with truffles – for which I’ll give you a recipe today. It’s very similar to your traditional brownies recipe. And as I’ve mentioned in the previous truffle article, black truffles can be used for cooking while white should be served exclusively raw, alongside the finished dish, otherwise you will lose the flavor.
So, let’s get cooking. Blend five eggs, 150 grams of muscovado sugar and a teaspoon of vanilla extract. You want the mixture foamy and double in size. Once it doubles in size, add a teaspoon of grated black truffles. Take 140 grams of butter and 150 grams of dark chocolate broken into pieces, melt it all and add a quarter teaspoon of chili powder. Stir well. Add the two mixtures together and, stirring gently, add 80 grams of all purpose flour. Pour into muffin-type molds and bake at 180 degrees Celsius for 7-10 minutes, depending on the oven.