Strawberry Linguine with Chocolate Truffles

Ingredients:

Flavoring:
8oz. semi-sweet or bittersweet chocolate (high quality 62% cacao or higher)
½ c. heavy whipping cream
1 t. vanilla extract (or almond extract)
In this demonstration, 1-2 T. Amaretto was substituted in place of vanilla extract


Truffle coating: (choose one)
cocoa powder (used in this demonstration)
finely chopped walnuts
finely chopped almonds




Strawberry coulis:
2 16oz. packages frozen whole strawberries, unsweetened
½ c. sugar








Phyllo bundles:
16oz. box frozen phyllo dough (allow to defrost in refrigerator for two hours)
liquid butter spray
sugar


Garnish:
Kiwi
4 oz. white chocolate

In a small heavy saucepan, bring the cream to a simmer.  This may take a while - be sure to stir and scrape the sides with a rubber spatula every few minutes.

 

With a sharp knife, cut chocolate into very fine pieces.  Place in a bowl.  Pour hot cream over the chocolate and add the vanilla extract.  Let stand for a few minutes, then stir until well-combined.  (This base is called a ganache).  Allow to cool.  Cover with plastic and refrigerate for two hours.

 

Remove from refrigerator.  With a one ounce scoop (or teaspoon), roll balls of ganache in your hands quickly, as it melts from the heat of your hands.  Place on a baking sheet lined with parchment (or Silpat) and place in refrigerator overnight.  Roll in cocoa powder (or nuts) and return to refrigerator until needed.

 

Put strawberries into food processor and purée until completely smooth.  (It is not necessary to strain the seeds).  Pour into a heavy sauce pan with sugar.  Slowly bring to a boil, stirring constantly so that it does not stick.  Reduce until thickened.  (If there is a foam on the strawberries, after it is done, remove from heat and skim foam).  Allow to cool to room temperature then refrigerate until ready to use.

Remove phyllo from refrigerator.  Each box usually contains two rolls of dough.  Each roll should yield six bundles (12 total).  Remove dough from plastic sleeve.  Unroll, then re-roll without the plastic.  Using a sharp knife, cut into approximately ¼ strips.  Using your hands, lightly toss the pieces to separate them.

 
On a cookie sheet lined with parchment (or Silpat), place phyllo strips into six bundle and pile high.  Spray each bundle with butter and sprinkle ½ t. sugar on each.

Preheat oven to 375º.  Place bundles into oven for 5 minutes.  Watch carefully until they are lightly browned.  Remove from oven and allow to sit for 1-2 hours to completely dry out.  They are very fragile, so make sure to handle them carefully.

To assemble, place one phyllo bundle on each plate.  (A white plate is suggested to show the color).  Place 2-3 ounces of strawberry coulis over the bundle.  Peel kiwi, then slice and dice into small pieces.  Sprinkle over the strawberry coulis.  Using a grater or microplane, shave white chocolate over dessert to resemble Parmesan cheese.  Place two or three chocolate truffles on the side, to resemble meatballs.