Wednesday, May 11, 2005

Dark Chocolate Truffles

Dark Chocolate Truffles (Adapted from Joy of Cooking)

12 ounces bittersweet chocolate, finely chopped
1 1/4 cups heavy cream
assorted coatings such as cocoa powder, confectioners' sugar, sprinkles, colored sugars, chopped toasted nuts

Place chocolate in a heat-safe medium mixing bowl.

In a small saucepan, bring cream to just under a simmer - pour over the chocolate and let sit for 5 minutes. Stir until the mixture is melted and smooth - set aside and let cool to room temperature. Cover the bowl and place in the refrigerator until very thick, about 2 to 3 hours. Line a baking sheet with parchment paper and place in the refrigerator.

Using a small cookie scoop or melon baller, scoop out balls of the ganache and place on the chilled baking sheet. Cover loosely with plastic wrap and place back in the refrigerator to chill until firm. Roll the chocolate between your palms to smooth the balls out - drop one at a time into the coating of your choice and roll them around until well covered. Refrigerate or freeze until needed - be sure to set them about to take the chill off before serving.

Makes about 60 truffles.

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