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---------- Recipe via Meal-Master (tm) v8.05
Title: Dark Chocolate Truffles
Categories: Bakery, Candies
Yield: 1 Recipe
8 oz Semisweet chocolate; chop
-1/4" pieces
4 oz Unsweetened chocolate; chop
-1/4" pieces
2/3 c Heavy cream
2 tb Unsweetened cocoa; sift
2 tb Confectioners' sugar; sift
Place 8 ounces semisweet chocolate and the unsweetened chocolate in a
4-quart bowl. Heat the heavy cream in a 1 1/2-quart saucepan over medium
heat. Bring to a boil. Pour the boiling cream over the chocolate. Allow to
stand for 5 minutes, thin stir until smooth (now you have ganache).
Refrigerate the ganache for 1 hour until firm but not hard. Line a baking
sheet with parchment paper. Using a tablespoon of ganache for each truffle
(approximately 3/4 ounce), portion 24 truffles, evenly space onto the
parchment lined baking sheet. Refrigerate the ganache portions for 15
minutes (so the ganache will be firm enough to roll into truffles.
truffles). When the ganache is firm enough to handle, remove from the
refrigerator and individually roll each portion of ganache in your palms,
in a gentle circular motion, using just enough pressure to form smooth
rounds. Roll 16 of the rounds in 2 tb cocoa and separately roll 8 in the
confectioners sugar until completely covered. Store the truffles in a
tightly sealed plastic container, in the refrigerator. Remove about 1 hour
before serving. Source: Bakers' Dozen, Marcel Desaulniers, TVFN. MM Waldine
Van Geffen vghc42a@prodigy.com.
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