Dark Chocolate Truffle Recipe

Chocolate Recipes for Chocolate Lovers


Dark Chocolate Truffles
8 oz Semisweet chocolate; chopped into 1 1/4 inch pieces
4 oz Unsweetened chocolate; chopped into 1/4 inch pieces
2/3 c Heavy cream
2 tb Unsweetened cocoa; sifted
2 tb Confectioners' sugar; sifted

Instructions:
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).

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
tablespoons 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.