Bouffons la vie, Libé . cooking recipesissue
Nothing beats cooking to warm the mood. Even when it comes to cool off with frozen truffles.
‘When I was a kid (but did I ever stop being a kid?) in London there were little gelatoires about twenty minutes’ walk from my house. I dragged my dad there at the slightest chance, English Chef Jacob Kennedy says in Jellopo, gelatothe wonderful book he published in May with Hachette Cuisine. We’ve had gelato every time, but if I won the inevitable argument (which I’ve always done), we also brought home some sweet treats: scoops of ice cream wrapped in very thin crusts of chocolate.
This made our mouths water, and we even then thought truffles were reserved for Christmas. Buy some of your favorite ice cream, unless you have an ice cream maker and prefer to make your own, prepare yourself with empty egg cartons, 1 teaspoon of watermelon balls or just 2 teaspoons to shape the balls and follow the instructions from the London chef.
You will need 8 to 10 large balls, 16 medium balls, or 30 balls:
- About 1 liter of ice cream (either single or mixed flavor)
- 300g (70%) dark chocolate, chopped
- 75 gm cocoa butter or coconut oil.
Set the freezer to the lowest temperature first. Take a few empty egg cartons and line the cells with cling film. Take scoops of ice cream, whether they are glass balls or regular sized scoops, and place them in each cell.
Work fast, as the ice melts quickly. Leave the balls in the fridge to firm up. Ideally, it should be left there overnight, but a few hours may be enough.
Melt the chocolate with oil or butter. When the mixture has cooled to room temperature, you can use it. Put a wooden shovel into each ball, then using a spade, dip the ball into the chocolate. The faster you go, the easier it will be.
Put the balls back into a bowl suitable for the freezer, it’s time to finish the other egg cartons. You can serve them when set (the chocolate should harden very quickly on contact with the ice cream) and let them simmer for a few minutes before serving.