We went to the Farmer’s Market yesterday, our first time to the one in Durham. We’ve lived in Durham for over two years now and never had been – either we go to the one we’re used to in Carrboro (huge and wonderful), or (much more likely) we don’t wake up on Saturday until far too late to bother going at all.
But, we’re still mildly recovering from being five hours ahead of ourselves in Scotland, so we were up bright and early on Saturday, and decided to give it a whirl.
It was much smaller than the one in Carrboro, but also much closer to us, with a good mix of vendors. We got some mixed greens for stir-frying, a pint each of muscadines and scuppernongs, a loaf of whole-wheat artisinal bread, and a bunch of fresh basil.
Normally, I’d have a huge forest of basil growing out in the herb garden, but this year I didn’t end up planting anything, so all we have are rosemary and sage. So limiting! So I couldn’t resist a bunch of delicious-smelling basil.
But, what to do with it? (Oh, the horror, what a conundrum) We were planning to go to a Beatles-themed rock band get-together, and I wanted to take something sweet, so I pulled out Desserts From an Herb Garden and found this recipe. It was delicious! and a big hit – the hosts had made strawberry sauce for other purposes, which went lovely with these little tarts.
Chocolate Basil Truffle Rounds
from Desserts From an Herb Garden, by Sharon Kebschull Barrett
6 Tablespoons unsalted butter
2 Tablespoons minced basil leaves
3/4 lb (12 oz) bittersweet or semisweet chocolate, chopped
3 eggs, separated
2 Tablespoons sugar
1. Preheat oven to 350F; butter or grease eight 4-inch removable-bottom tartlet tins (I used disposable tart cups); set tins on baking sheet.
2. Melt butter with basil leaves in the top of a double boiler set over (not touching) barely simmering water. Add chocolate; stir often until chocolate is melted. Set aside top pan to cool slightly; mixture will be very thick.
Also, I probably heated more than I should have b/c I kept seeing ‘lumps’, which were actually basil leaf chunks. oops.
3. In a medium bowl, beat egg whites until they form soft peaks; add sugar and beat until stiff peaks form. In a small bowl, whisk egg yolks until bubbly; whisk into chocolate mixture. Fold in about 1/4 cup beaten whites to lighten the chocolate mixture, then gently but thoroughly fold in remaining whites.
4. Divide batter among tins. Bake 15 minutes, until tops have just set (mixture will still be soft in the middle). Let cool on a wire rack (the puffed tops will fall), then chill, covered, until ready to serve.
I slightly overbaked, hence my non-fallen tops and sort of crumbly texture to finished product. I’d definitely check after 10 minutes.
5. To serve, remove tin sides. With a thin-bladed metal spatula, lift rounds from the bases and transfer to dessert plates. Serve cold or at room temperature, with a dollop of whipped cream or a small pool of custard sauce (or fruit sauce!); garnish with basil sprigs.