After watching the oh so delicious
Chocolat (yes I would be referring to
Johnny Dep) the other day,
I decided to attempt my very first batch of chocolate
truffles. They may not look the greatest, but my mouth didn't care.
Recipe courtesy of Linda Collister - "a passion for chocolate"
Recipe:
Ingredients
- 3/4 c heavy (double) cream
- 10 oz. plain bittersweet chocolate, finely chopped
coating
- 8 oz. plain bittersweet chocolate, chopped
- 1/2 c good quality unsweetened cocoa powder, sifted
- baking trays, lined with parchment paper
put the cream in a saucepan, bring to a boil and remove from heat to cool for about a minute. pour chopped chocolate into a heatproof bowl. pour in hot cream and stir gently until mixture is smooth and let cool.
when the mixture is cold but not set, beat vigorously with a wooden spoon until very thick and lighter in color/texture. scoop out marble-sized pieces and hand roll into balls. chill until very firm.
now time to coat. put the remaining chocolate in a heatproof bowl. place bowl over a saucepan steaming water (not boiling) and melt gently. remove from heat and stir until smooth. cool.
use 2 forks, briefly dip each truffle into chocolate until coated. return coated truffles to parchment paper. leave them until chocolate coating has set. roll in cocoa powder (do not go overboard on the cocoa powder)
package and chill. can be stored in a refrigerator up to a week. serve at room temp.
ENJOY!
