It's just as easy to start with a bar of your favorite real chocolate as it is
to melt candy coating and allow it to harden into a solid block. But whether
you're using real chocolate or coating, it should be softened slightly so the
curls will stay in one piece rather than fall apart. To soften the block, place
it in the microwave for about 10 seconds on high or warm it with a blow dryer,
set on low.
A vegetable peeler is best for making chocolate curls. Start at any end or edge
of the piece of chocolate and pull the peeler smoothly toward you, cutting and
curling the chocolate into a ribbon as you go. Or use the peeler to shave the
chocolate into smaller shards.
Sprinkle the curls or shards over desserts such as cheesecake, mousse or ice
cream. With the curls, it is easier to place them using a toothpick. They make
break otherwise.
Chocolate Truffle Cake
Crust:
3 C. graham cracker crumbs (about 25 graham crackers)
2 T. cocoa powder, sifted
2 T. light brown sugar
5 T. unsalted butter, melted
Filling and garnish:
8 oz. semisweet chocolate
3 oz. bittersweet chocolate
2 1/2 C. heavy whipping cream
2 T. milk
2 T. brandy or rum or 1 t. vanilla extract
Cocoa powder
White and semisweet chocolate curves, lattices or chocolate curls
Preheat the oven to 350°F.
In a medium bowl mix together the graham cracker crumbs, cocoa, brown sugar and
melted butter. Press the mixture in an even layer on the bottom of a 10-inch
springform pan. Bake for 10 minutes. Remove from the oven and carefully remove
the side of the pan and put the base, with the crust on it, on a wire rack to
cool. When it is cool, reassemble the pan.
To prepare the filling: Melt the semisweet and bittersweet chocolates together
in the top of a double boiler over simmering water or a heatproof bowl set over
simmering water. When melted, set the chocolate aside to cool to lukewarm. It
should still be liquid.
Set the heavy whipping cream in its container in a bowl of hot water until it is
cool but no longer refrigerator-cold.
In a mixing bowl, whisk the cream with the milk and brandy or vanilla until it
is thick enough to leave a ribbon trail when the whisk is lifted. Be careful not
to overwhip the cream.
Blend a heaping spoonful of the cream into the lukewarm chocolate, then quickly
fold the chocolate into the remaining cream using large metal spoon. Pour the
mixture over the crust in the pan and smooth the top with a narrow spatula.
Cover the pan with plastic wrap. Chill for at least 4 hours, preferably
overnight.
Remove the cake from the pan and leave it at room temperature for 30 minutes
before serving. Just before serving, sift a fine layer of cocoa powder over the
top and garnish with chocolate curves or curls and, if desired, a fanned
strawberry.
