From the Cookbooks: Miracle Max's Chocolate-Covered Miracle Pill

From The Princess Bride film and novel by William Goldman... 

 

FINALLY, it's almost here! Coming April 4th, The Unofficial Princess Bride Cookbook is a work of twu wuv. This cookbook has 50 recipes inspired by the wonderful Princess Bride film and book, including iocane-laced cocktails, MLTs, hangover stews, and so much more. With each and every recipe lovingly photographed by Bill Milne, it's an inconceivably beautiful cookbook. 

 

"As Max and Valerie finish making the pill that will revive Westley, Val coats it with chocolate, informing an incredulous Inigo that the chocolate coating will help it go down  easier. Our little chocolate-coated pills are filled with a decadent espresso cream that will take you all the way from mostly dead to slightly alive. Truffle-making takes patience so be sure not to rush through the process because what happens when you rush a Miracle Man? That’s right. Remember not to go swimming for at least an hour after eating!"

 

 

Ingredients

• 32 oz (907 g) semisweet chocolate, finely chopped 
• 1 cup (235 ml) heavy whipping cream
• 1 tablespoon (6 g) espresso powder and/ or cocoa powder, or to taste 
• 1 teaspoon cinnamon (optional) 
• 6 tablespoons (84 g) unsalted butter, room temperature 

 

Directions

1. Add half of the chocolate to a heatproof bowl. In a small saucepan, bring the cream to a boil over medium heat. Once it starts to boil, remove it from the heat and whisk in the espresso powder and cinnamon. 
2. Pour the espresso cream over the chopped chocolate. Allow the mixture to sit for 2 to 3 minutes, or until the chocolate has mostly melted, then whisk until smooth. Stir in the butter, then whisk until mixture is smooth and shiny. 
3. Cool the mixture to room temperature, then cover the bowl with plastic wrap. Refrigerate for 2 hours, or until it’s firm enough to scoop. 
4. Line two large baking sheets with parchment paper. Scoop about a tablespoon of the truffle filling and quickly roll it between your hands to form a pill shape. Transfer to the prepared baking sheet, and repeat until you’ve used all the chocolate-espresso mixture. Refrigerate for 30 minutes. 
5. In the meantime, begin tempering the chocolate coating. A double boiler will make this step easier. If you don’t have one, fill a medium saucepan one-third full with water and bring it to a gentle simmer over medium heat. Place a large stainless-steel bowl on top of the pan, making sure it is not directly touching the simmering water. 
6. Reduce the heat to low and add two-thirds of the remaining chocolate to the bowl. Place a candy thermometer into the chocolate and let it melt, stirring frequently with a silicone spatula. The temperature of the chocolate should never exceed 120°F (49°C). 
7. Once the chocolate has completely melted, remove the bowl from the heat but keep the water simmering. Stir in the remaining chocolate a little bit at a time, making sure what you add has completely melted before adding any more. 
8. Set aside and allow the chocolate to cool to 80°F (27°C). Once the chocolate has reached 80°F, place it back over the simmering water and reheat to around 90°F (32°C), then remove the bowl. 
9. Using a candy dipper or a fork, dip each refrigerated truffle in the chocolate, allowing excess chocolate to drip back into the bowl before transferring it back to the parchment-lined baking sheet. You may need to drip some additional coating to cover any holes that happen when removing the fork. 
10. Allow the chocolate coating to completely set before serving in about 1 hour. 1 hour!