Truffleomeletteomeletteauxtruffes Recipes

Steps:

• Make sure your truffle is thoroughly clean, slice it thinly or grate it and poach it in a little water with the salt and pepper, for just four or five minutes.(For preserved truffles, no cleaning in needed, but they need to be drained.) Reduce the water to a dessertspoonful, allow it cool and add it to the cream.
• Whisk your eggs, add the poaching water and cream to them and whisk again.
• Heat your pan gently & add the butter to the pan, allow it become very hot, but not discoloured, then tip the eggs in & move them around a little until JUST starting to set on the outside. Then add the sliced truffles.
• Allow the top to almost set - baveuse - fold and serve immediately.
• Serve with a fresh green salad, some warm crusty bread and a good bottle of French red wine.

Steps:

• Put the chopped chocolate in a large bowl and set aside.
• Add the heavy cream to a small pot over medium heat and cover with a lid. Remove from the heat just before the cream comes to a boil. Pour the cream over the chocolate, cover the bowl with aluminum foil or a lid and let it sit 5 minutes. Remove the cover and whisk until the chocolate is completely melted and the mixture is smooth. Stir in the brown rice syrup and a healthy pinch of Himalayan pink salt. Let it sit and come to room temperature, then cover with plastic wrap touching the surface of the ganache and place in the refrigerator to set for 1 hour.
• Scoop tablespoon-size portions of the ganache onto a parchment-lined plate. When filled, place the plate in the freezer for 20 minutes and continue with the remaining ganache.
• Remove the chilled ganache from the freezer; use your hands to roll the portions into smooth balls, then roll in your favorite spice or nut combination.

Steps:

• Follow recipe for bittersweet chocolate truffle base , adding fresh thyme leaves to simmering cream. Remove from heat and let steep 20 minutes (do not strain). Stir in lemon juice and peel. Mix into melted chocolate. Chill truffle base and form truffles. Drop each freshly coated truffle (or just-formed, uncoated truffle) into bowl of cocoa nibs and turn to coat.

Steps:

• Cream butter and gradually add sugar, blending well.
• Stir in chocolate and vanilla.
• Chill until firm enough to handle.
• Shape into 1" balls and roll in nuts.
• Chill until set and store in refrigerator.

Steps:

• Melt 1 tablespoon butter in a small saucepan over low heat. Add truffle, sour cream, and liquor, stir to combine; set aside and keep warm.
• Heat remaining 3 tablespoons butter in large skillet over low heat. In a medium bowl, whisk together eggs.
• When the skillet is well heated, pour in eggs. Tip skillet to incorporate some runny parts with more cooked parts until there are some curds swimming in the eggs.
• Continue cooking, making sure eggs cover the entire surface of the skillet, using a spatula to push together any holes that may have formed.
• Pour truffle mixture over the center of the omelet. Run spatula along right side of omelet to loosen eggs from skillet. Place spatula under right side of eggs, making sure that the spatula is well underneath the eggs to offer maximum support, and lift right side over the filling in one fluid motion. Folded omelet should look like a half moon.
• Lightly press down on omelet with the spatula to seal omelet together. Do not press hard; you do not want to flatten the curds.
• Lift up skillet with one hand, and hold a plate with your other hand. Tilt skillet, and let the curved edge of the omelet slide onto the plate. Cut into wedges and serve immediately with baguette or croissants.