Jasmine – Oreo Truffles and reflections on Paris
I’m finally back from the much shorter Paris break than initially expected. Well, in fact I have been back for almost a week now (and this post is seriously overdue), but as you may know we are having a chocolate mousse marathon this weekend, aiming to find the best chocolate mousse recipe ever, meaning I have been elbow deep in chocolate preparing 13 mousses for my judging panel…
Anyway, back to Paris, I’ve sadly had to cut the trip shorter than planned, as the flu in the air caught up with me too (and somehow hasn’t left yet), and I had to cut off a day of the weekend break. Still, however, short the visit to Paris was, I think that this time the city started to grow on me.
I’ve visited Paris the first time more than six years ago, and differently from what many would think it wasn’t really love at first sight. Of course, no one can deny the architectural beauty, the grandness of the city, but at that time I just didn’t get the whole buzz about it. I should also say that at the time, I’ve visited it after passing through many picturesque Provencal villages and they just had more of appeal. I’ve visited Paris quite a few times afterwards for very brief trips, but never left with more than the first impression.
Then this time, having avoided many crowded sights, enjoyed plenty of walking (and eating) around, it has made a serious leap up on the list of my favorite cities. Once you skip the crowds and enjoy getting lost, having plenty of coffee or/and aperitif it does make all the difference. Strangely, quite a few people I know have shared similar feelings on Paris, where the first sight has not overwhelmed, but coming back and looking at the city more at ease left with much bigger impression.
Now, as one of the main goals of my trip was to try the escargot did not really work out, I’m planning another trip quite soon to make up for it and take more time discover the city.
When I think of Paris I generally think of macarons, especially since there seems to be a macaron shop on every corner (and I had to use all my will power not to go bankrupt in there) or of sweets in general, and thinking of them now I though of sharing these little truffles. They may have nothing Parisian about them, but I do believe they are appropriate for satisfying the sweet cravings.
The idea behind them is quite simple, jasmine infused in chocolate adds a soft aroma, a dreamy touch and tones down the sweetness of the white chocolate. Oreos on the other hand give a contrasting stronger flavor, resulting overall in pretty good truffles.
- 100g oreos,
- 150 ml cream
- 2 teaspoons of jasmine pearl tea
- 300g white chocolate
- 70g butter
- Bring the cream to simmer add the jasmine tea and leave covered to infuse for 10 minutes.
- When ready bring the cream to boil and pour through the sieve on top of the chocolate (roughly chopped). Use a hand blender to blend until homogeneous.
- Next, add the cold butter and blend again. In case you do not own a hand blender, you will have to grate the chocolate or chop it very finely and whisk it into the cream, which is a bit more labor intensive.
- Place in the fridge for about 30 minutes to firm up.
- Blend the Oreos in the food processor and set aside.
- Prepare a bowl with cold water.
- When the chocolate mixture is ready scoop a teaspoon of chocolate, dip your hands in water and roll a nice round ball, then roll it in ground truffles until coated.
- Repeat with the rest of the chocolate.
- Tip: If you want more oreos in the truffles then istead of dipping your hands in water, drop the chocolate directly into the ground oreos and shape it then.