This year’s C-CAP Annual Benefit will feature some of our very own C-CAP alumni, Chef Kelvin Fernandez from The Strand American Bistro, and Pastry Chef Thiago Silva from Catch.

In addition, participating C-CAP Graduate Chefs, include Mehdi Chellaoui, Founder & Chocolatier at Dörk Chocolate, will be featuring amazing desserts. Mehdi will be preparing four different chocolate-flavored truffles from C-CAP Founder Richard Grausman’s cookbook, French Classics Made Easy. So make sure you work up an appetite before you come! And for those of you who are unable to join us this year, we have included the recipe for Mehdi’s fabulous dessert.

Truffes au Chocolat à la Crème

Makes 80 to 90 pieces (2 pounds)

Truffle Mixture

12 ounces (340g) Guittard semisweet or bittersweet chocolate

1 cup heavy cream

3 tablespoons Grand Marnier or other liqueur

Chocolate Covering

1 pound (450g) Guittard semisweet or bittersweet chocolate

2 ounces (60g) Guittard unsweetened cocoa powder

1. Make the truffle mixture: In a saucepan, heat the chocolate and heavy cream over low heat, stirring occasionally until the chocolate is melted.

2. Remove from the heat and pour into a bowl. Stir in the Grand Marnier. Place the mixture in the refrigerator until it is firm, a minimum of 2 hours.

3. Cover a baking sheet with a piece of waxed paper. Using two spoons, scoop out and drop mounds of ½ to 1 teaspoonful, depending on the size you wish to make, onto the paper. Refrigerate overnight.

4. When cold, loosen the mounds from the paper and use your fingers to make them as round as you can, if not already so. Refrigerate until ready to coat.

5. Make the chocolate covering: In an ovenproof saucepan, melt the chocolate in a very low oven (see “Melting Chocolate,” page 294).

6. When the chocolate has melted, stir it well from time to time as it cools to body temperature. (This is determined when you notice no difference in temperature when you touch the chocolate with the knuckle of your smallest finger.)

7. Lift the cocoa powder evenly onto a chilled jelly-roll pan or plate.

8. Remove the truffles from the refrigerator and drop two at a time into the coating chocolate. Using two forks, turn the truffles, coating them well with chocolate. Lift a truffle with one fork, tapping that fork with the other to knock off excess chocolate, then drop the coated truffle onto the pan containing the cocoa powder. Using a spoon, quickly roll and coat with the powder, then push it to the side.

9. When the coating has cooled and the truffles are firm enough to handle, transfer them to a bowl and refrigerate or freeze until ready to serve. (They will keep well in the refrigerator for about 2 weeks and can be stored in the freezer for several months.)

10. To serve: Mound the truffles in a serving dish. They are delicious when served at room temperature or cold from the refrigerator.

Stay tuned!