Farewell Sigmund Freud (and hello roasted garlic chocolate truffles)

Sigmund Schlomo (who knew?) Freud died on this day in 1939 after his doctor and friend administered lethal doses of morphine at Freud’s request as he was suffering from cancer and in severe pain. The father of psychoanalysis was cremated and interred in an urn at Golder’s Green Crematorium in London (not far from Bram Stoker and Anna Pavlova).

The picture above is of Golder’s Green. Having dragged my friend Carolyn to Highgate Cemetery last fall, I sensed she was game to visit Golder’s Green. It’s a magnificent and beautiful place with fantastic gardens. Our guide, Paul, was happy to show as around as he said, “I don’t have another cremation until 2:00.”

The Hudson Valley Garlic Festival starts tomorrow. Sigmund Freud, not a big fan of American culture, would have hated it. The father of psychoanalysis once told a patient, “You Americans are like this. Garlic’s good. Chocolate’s good. Let’s put a little garlic on chocolate and eat it.” At the festival, chocolatier Oliver Kita dishes out luscious Roasted Garlic Truffles. The roasted garlic adds a subtle, almost elusive, sweetness.

I asked Kita for the recipe last year without success. I’ll try again on Sunday. Until then, this recipe is my go to truffle recipe with roasted garlic mixed in.

Roasted Garlic Truffles

1/4 c. heavy cream
3 oz. bittersweet chocolate
3 oz. semisweet chocolate
4 T. unsalted butter
2 T. roasted garlic, minced
powdered unsweetened cocoa

Cut the top off of a whole head of unpeeled garlic. Put the garlic in the center of a piece of foil, drizzle with cooking oil, and wrap tightly. Roast in a 400ºF oven for about 45 minutes until the garlic is browned and softened.

Once garlic has cooled, boil cream in a small heavy pan until reduced to 2 tablespoons. Remove from heat, stir in chocolate and return to low heat, stir until chocolate melts. Whisk in softened butter and roasted garlic. When smooth, pour into a shallow bowl and refrigerate until firm, about 40 minutes.

Scoop truffles out with a spoon and roll into 1-inch balls. Then roll the truffles in cocoa. Makes 24 truffles.

Notes: I find it easier to roll the truffles initially for general size and shape, refrigerate, and then roll into balls for serving. Also, if you’re like me and hate food all over your hands, disposable latex gloves are great — just make sure to get the non-powdered ones.

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