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Chocolate Truffles

How to make Chocolate Truffles:

Quantity for base

Ingredients
1 1/4 cups heavy whipping cream
250g (9oz) high–quality bittersweet
chocolate (70% cocoa).
chopped

Quantity for coating

Ingredients
225g (8oz) high–quality bittersweet chocolate
(70% cocoa), chopped
optional; for rolling unsweetened cocoa powder


Method
For truffle base:
Bring cream to simmer in heavy small saucepan. Remove from heat; cool to lukewarm, 10 minutes. Meanwhile, stir 7 ounces chocolate in metal bowl over saucepan of simmering water until smooth. Remove from heat. Add remaining 2 ounces chocolate; stir until smooth. Stir in cream. Chill truffle base until firm enough to roll, about 3 hours.
Line rimmed baking sheet with waxed paper. Roll 2 teaspoons truffle base between fingertips into ball. Transfer to prepared sheet. Repeat with remaining truffle base. Chill until firm, about 1 hour.

For chocolate coating:
Line another rimmed baking sheet with waxed paper. Stir chocolate in metal bowl over saucepan of simmering water just until melted. Remove from heat. Cool slightly. Scoop some of warm (not hot) melted chocolate into palm of hand. Place 1 chilled truffle in hand and roll in palm to coat. Transfer to prepared sheet. Repeat with remaining melted chocolate and truffles, re-warming chocolate if necessary. Roll in cocoa powder if desired. Chill until firm, about 1 hour.
Store in airtight container and keep chilled. Let stand at room temperature 1 hour before serving.


Thanks to
Katie Featherstone from the United Kingdom for submitting this Chocolate Truffles recipe.

Added on 15 October 2007.

 

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