Roasted Endive with Truffled Caramelized Leeks

White truffle oil is rich and fragrant; a little goes a long way. Be sure to seek out white truffle oil made with actual white truffles. Many pseudo-versions use perfumes instead of the real deal. The earthiness of the truffles and the sweetness of the leeks offsets the bitter endive in this side dish that goes with pretty much anything.

leeks, endive, truffle oil

Roasted Endive with Truffled Caramelized Leeks

4 endive/chicory, trimmed and cut in half lengthwise
5 tablespoons (30mL) extra-virgin olive oil, divided
Fine sea or Himalayan salt
Freshly ground black pepper
3 large leeks, thinly sliced (just the whites)
1/4 to 1/2 teaspoon (2 to 3mL) white truffle oil

Preheat the oven to 425 degrees F. Put the endive cut-side-up on a baking sheet. Brush with 2 tablespoons (30mL) of the olive oil. Sprinkle with salt and pepper. Bake for about 25 minutes, until tender and starting to char on the edges.

Meanwhile, heat the remaining olive oil in a skillet over medium heat. Add the leeks and cook until golden and starting to caramelize, about 25 minutes. Remove from heat. Stir in the truffle oil, starting with 1/4 teaspoon, adding more to taste. Season with salt and pepper. Top the endive with the leek mixture. Serve warm or at room temperature.

Chocolate Cream Truffles

Easy to prepare, these chocolate truffles feature a smooth ganache filling, encased with a creamy chocolate coating. Use good quality chocolate for best results.

Chocolate Cream Truffles

Ganache Filling:
1/2 pound/227g semi-sweet nondairy chocolate chips (I use Enjoy Life)
1/2 cup full-fat canned coconut milk
1 teaspoon vanilla extract

For Rolling:
1/4 cup unsweetened cocoa powder
2 tablespoon icing sugar

Chocolate Coating:
180g semi-sweet nondairy chocolate chips (I use Enjoy Life)
1 tablespoon (15mL) coconut oil

Put the chocolate in a medium bowl. Put the coconut milk in a small saucepan. Bring to a simmer. Pour over the chocolate. Stir until all of the chocolate is melted. Stir in vanilla exact. Pour the mixture into a shallow bowl (such as a glass pie plate). Let cool to room temperature. Refrigerate at least 6 hours or over night, until firm.

Line a cutting board or plate with waxed paper. Put the cocoa powder and icing sugar in a small bowl. Mix well. Use a melon baller or a small scoop to scoop the filling mixture into 1-inch balls, putting them into the cocoa mixture. Roll the balls between your palms to create a smooth, cohesive ball.  Put the ball on the waxed paper. Repeat with the remaining mixture. Freeze the balls for at least 30 minutes.

To coat the truffles, melt the chocolate and oil together in a double boiler or in the microwave. Let stand 5 minutes. Remove the balls from the freezer. Dip the balls in the melted chocolate, coating completely. Return to the waxed paper. Repeat with remaining balls. Freeze until completely firm, about 20 minutes, before storing. Store in the freezer or refrigerator.