#poilane

Okay, so I know I’ve used Paris as my baking inspiration more times than we can count. I know representing Paris as a travel and foodie destination isn’t exactly new and original. I know you all know how amazing Paris is! But…I’ve said it before and I’ll say it again…there is a very good reason for Paris always being at the top of every must visit destination list. Because it is a MUST VISIT destination, a must visit again and again destination, specifically if you love treats. Paris has maintained that #1 spot in terms of pastry and chocolate in my heart for some time. Every street corner, random alleyway, quaint storefront holds some unknown, often seductive, and always delicious treat, just waiting for you to stumble upon and enjoy. Case in point: Poilâne. There are a several locations now so there is no excuse to miss this bakery. While they are most well-known for the bread, and rightfully so, they also have incredible pastries, biscuits, and chocolates. Their “Punition” cookies are world-renowned and are the secret ingredient in the below recipe. Apparently, these truffles are the one of the owners (and chief executive), Apollonia Poilâne, favorites. And I can see why. Thanks to My Little Paris for turning me onto these easy, no-bake, creamy, chocolatey, crunchy truffles. They are so simple and so simply perfect. While best made with Poilâne’s Punitions, they can also be made with any butter cookie.

Enjoy after a picnic of cheeses, baguette, jams, and wine.

If you want to order the Punitions, you can do so here.

If you want to read more about Apollonia (which you should), you can do so here.

If you want to sign up for My Little Paris emails (which you must), you can do so here.

Salted Butter Cookie Truffles:

Ingredients:

6 oz. Dark Chocolate, good quality!

1 Cup Heavy Cream

¼ Cup (1/2 Stick) Butter, salted

3 oz. Butter Cookies (for mixing-in)

7 oz. Butter Cookies, crushed (for rolling)

Directions:

1. Break chocolate into small pieces and place in a medium heat-proof bowl. Set aside. Pour cream into a small saucepan and warm over medium, stirring every so often, until it comes to a boil. Pour the cream over the chocolate and stir until chocolate is completely melted and mixture is smooth.

2. Chop 3 oz. butter cookies into small chunks. Stir into the chocolate mixture. Chop butter into small pieces and stir into the chocolate mixture until melted. Place bowl in refrigerator for at least 3 hours or overnight.

3. Crush the remaining 7 oz. butter cookies into a powder. I used a Cuisinart. Remove truffle mixture from fridge. Roll into small bowls, about 1 Tbsp in size, and roll in the cookie powder. Serve immediately or store in airtight container in the fridge for up to 10 days.