How To Make Chocolate Espresso Truffles

Yield: 2 dozen truffles 2 sticks unsalted butter 3/4 cup sugar 3/4 cup espresso coffee 8 ounces semisweet chocolate 3 whole eggs 3 egg yolks Equipment: 8" cake pan. Truffle scoop (optional) Preheat oven to 175 degrees. Adjust rack to centre of oven. Melt butter, sugar, coffee, and chocolate in top half of double boiler set in simmering water. Place in mixer, add egg yolks and whole eggs slowly until well blended. Pour into eight-inch cake pan. Place cake pan into water bath and bake 1 hour in a 350 degree oven. Remove cake pan from oven, and place in the refrigerator to cool.

When cooled, use truffle scoop or teaspoon to scoop truffles and roll with hands into 1/2" balls. Chill again until firm. Dip each truffle in melted chocolate of your choice or roll each truffle in cocoa. Chill and serve directly from fridge.

Chocolate Heart Soufflé Cake

Yield: 4 to 6 servings 8 ounces semisweet chocolate 4 ounces butter 6 whole eggs 1 pint heavy cream (for whipping) 2-3 Tablespoons B and B liqueur (or Grand Marnier, Kirsch, Kahlua, etc.) 1 cup fresh raspberries or strawberries

Equipment: 8" heart shaped pan or 4-6 small heart-shaped moulds

Preheat oven to 200 degrees. Adjust rack to centre of oven.

Melt chocolate and butter in top half of double boiler set over simmering water. Keep warm. In separate double boiler, whisk eggs until warm. Remove eggs from double boiler, place into mixer, and whip on high until eggs double in bulk. Remove bowl from mixer. By hand, fold warm melted chocolate and butter into eggs. Pour into heart-shaped baking pan or individual heart moulds. Bake at 400 degrees in a water bath for approximately 20 minutes. Serve warm, either directly in pan or in moulds. Top with whipped cream and fresh berries. Pastry Chef Lee Napoli, Anago at the Lenox Hotel in Boston, Massachusetts