Wednesday, October 9, 2013

Vampire Truffles Chronicles III: Gabrielle Truffles

Now is the Turn of Madame Gabrielle Du Lioncurt, Lestat's Mother. This is a Beautiful Woman who was a little unsatisfied with her life. The Marquese Du Lioncurt is a woman with pale skin and long blond hair like her son, Cobalt Blue eyes and a very intriguin personality. Gabrielle was the first Vampire that Lestat made, saving her mother pain from her illness and gaining an strong partner on his wild life. She was his Mother, His friend, his partner and his lover.

For the Gabrielle Truffles i was looking something soft but crunchy at the same time. Also i was looking for something similar like the Lestat Truffle but at the same time familiar, different, Sophisticated like Gabrielle itself. I Made white chocolate Truffles filled with almond praline and went perfect. Silky White chocolate ganache with the crunchy of the hard caramel and the little crumb of almonds. Total Decadence.

For the Ganache

2 tablespoons heavy cream
7 ounces good white chocolate, chopped
1/2 teaspoon good vanilla extract

For the Praline Filling

1/2 cup granulated sugar
2 tablespoon cold water
1/4 cup sliced almonds


Place the heavy cream on a pan and heat but dont let it boil. Add the white chocolate and Using a wire whisk, slowly stir the white chocolate and the warm cream until completely melted. Whisk in the vanilla. Cover up and let it chill about an hour or until the mix be pliable but though enough to scoop.

With 2 teaspoons or a 1 1/4-inch ice cream scoop, make dollops of the chocolate mixture and place on a baking sheet lined with parchment paper. Refrigerate for about 15 minutes, until firm enough to roll into rough spheres.

Now the filling. Line a baking tray with baking paper. Combine sugar and water in a saucepan over low heat. Cook, stirring, for 5 minutes or until sugar has dissolved.

Increase heat to high. Bring to the boil. Boil, without stirring, for 5 to 7 minutes or until mixture turns golden. Remove from heat. Set aside for 2 minutes to allow bubbles to subside. Add almonds. Pour onto prepared tray. Allow to cool. Break praline into shards. Serve.  Open a little hole on the chocolate ball big enough to place inside a little shard of praline.

Melt about 100 grams of Tempered White Chocolate and add it your little chocolate Spheres on it covering the whole ball.

As you see, the process is very similar than Lestat Truffles, goes perfect with a cup of black tea and a Vampire novel. Warning. Do NOT eat this lovely truffles while you read a Stephanie Mayer Book.

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