Join me on a Greek Island full of ancient legends, delicious cuisine, crystal-clear blue water, and glorious sunshine.
The secret is out — Portugal is a food and wine lover's dream destination!
Join me for a special sailing aboard a magnificent luxury river ship!
Explore a vibrant place filled with history, delicious cuisine, and flamenco in Southern Spain!
You've heard the hype. But what you won’t know until you go there is that it’s TRUE!
Prepare to be astounded by the endless vineyards, food and vibrant lifestyle that make this destination so special!
Want to indulge your senses in the heart of the Mediterranean? Sicily has you covered!
Morocco has become one of my most popular culinary tour destinations, and once you go, you'll know why.
Miles of rich blue Mediterranean coastline and the delicious food and wine of Provence await!
Makes a generous quart
9 egg yolks2/3 cup sugar2 cups heavy cream2 cups milk1/4 cup Cognac liqueur4 ounces semisweet chocolate1 ounces unsweetened chocolate5 tablespoons butter1/2 cup plus 2 tablespoons heavy cream1 to 2 tablespoons Cognac liqueur
Combine the yolks and sugar in a large saucepan and mix well.
In another saucepan, combine the milk and heavy cream. Scald this mixture. Add the cream/milk mixture to the yolks/sugar mixture, drop by drop stirring constantly. Turn the heat on to medium. Stirring constantly, bring the mixture to 160 degrees or just until it begins to thicken and coat the back of a wooden spoon. Whisk very quickly to cool it very quickly. Strain it and flavor it with a few drops of vanilla and the Maraschino liqueur and allow it to cool completely. Taste and flavor again as needed and deep chill.
To make the truffles: Melt the chocolate, butter and cream in a small saucepan over low heat or over hot water, stirring constantly. Add the liqueur to taste. Pour into a low container, making sure that the truffle mixture is at least 3/4" deep. Chill it thoroughly. When the chocolate is cold but still malleable, shape small truffles by dipping a half-teaspoon measuring spoon or a melon-baller into hot water and scooping a truffle quickly. Lay the truffles on a sheet pan in a single layer, making sure that they do not touch one another. When you have shaped them all, chill them thoroughly.
Freeze the ice cream according to the instructions with your particular ice cream maker. At the end, fold the chilled truffles into the ice cream and freeze.
Post your pic and tag @chefjoanneweir on Instagram.We would love to see how yours turned out!
Sign up and I'll send you my latest recipes and cooking tips from some of my favorite places!