Skewer of Chocolate Truffles and Strawberry

Recipe by Chef Andres Jimenez, Executive Chef for The Ritz-Carlton, Denver

February 12, 2008

Ingredients:

1 cup of heavy cream
1 cup semi sweet chocolate cut in small pieces
1/2 cup cocoa powder

Chocolate Ganash Bring the heavy cream to a boil and pour it over the chocolate chips in a bowl. Stir until all the chocolate is melted. Reserve 1/4 of the mixture on the side. Let it cool down at room temperature and chill in the refrigerator for two hours.

Once cold, roll the chocolate and cream into small balls. Melt on the microwave the 1/4 of the chocolate until liquid, but again but not hot. Dip the "chocolate truffles" in the melted chocolate and roll them around on cocoa powder.

Refrigerate for 30 minutes to help the chocolate set and with a nice long toothpick skew the truffles and strawberries.

This makes a perfect garnish for Champagne!