With Valentine's Day on a Saturday this year, why not opt for a night in instead of fighting the NYC crowds?
Chef Francois Payard believes that there's nothing more romantic than a homemade chocolate-- but he doesn't go around popularizing that theory: it's bad for business!
His Grand Cru Chuao Truffles are available at Francois Payard patisseries, but try your hand at making this easy treat for a sweetheart.
17 ounces (482 grams) Valrhona Grand Cru Chuao chocolate, finely chopped
2½ tablespoons (50 grams) light corn syrup
2 cups (464 grams) heavy cream
1 fresh vanilla bean
9 ounces (255 grams) bittersweet chocolate, chopped
1?cups (157 grams) unsweetened alkalized cocoa powder
Pastry Bag with a 1?4-Inch Plain Tip (Such as Ateco #2)
1. Chop the chocolate
2. Place chopped chocolate and corn syrup in a large bowl
3. In a medium saucepan, scrape the vanilla bean into the heavy cream
4. Pour the hot cream over the chocolate
5. Whisk until smooth
6. Make the truffles!
7. Prepare to coat the truffles
8. Coat the truffles