Yield: 30 Truffles
In a small saucepan, bring the cream to a simmer. Remove from the heat, and stir in the chocolate and butter. In a medium-sized skillet, bring 1/2 inch water to a slow simmer. Set the saucepan in the skillet over low heat. Stir mixture just until chocolate has completely melted. Remove from the heat.
Pour the chocolate mixture into a shallow bowl. cool, cover, and refrigerate until firm, at least 2 hours.
Pour the cocoa into a pie plate. Line an airtight container with waxed paper. Dip a melon baller or small spoon into a glass of warm water and quickly scrape across the surface of the chilled truffle mixture to form a rough 1-inch ball. Drop the ball into the cocoa. Repeat with the remaining truffle mixture.
Gently shake the pie plate to coat truffles evenly. Transfer truffles to the prepared container, separating layers with additional waxed paper. Cover tightly and refrigerate up to 2 weeks, or freeze up to 3 months.
Line a baking sheet with waxed paper. Form the truffles and place on the prepared baking sheet. (Do not coat in cocoa.) Freeze, uncovered, at least 2 hours.
Melt the chocolate in a double boiler over hot, but not boiling, water. Stir the chocolate occasionally until smooth. Remove the truffles from the freezer. Drop one ball into the melted chocolate. Twirl briefly with a fork to coat. Lift the truffle with the fork and drain over the saucepan; return to the baking sheet. Repeat with the remaining truffles. Place the baking sheet in the refrigerator and allow the chocolate coating to set, approximately 1 hour. Place truffles in a waxed paper-lined airtight container. Store up to 2 weeks in the refrigerator or up to 3 months in the freezer.
Recipes from The Ghirardelli Chocolate Cookbook
GHIRARDELLI CHOCOLATE COOKBOOK
Text by Neva Beach
Photography by Bill Schwob
Ten Speed Press
146 pages, paper, $16.95
(Reprinted with permission.)
This page originally published as part of the electronic Gourmet Guide between 1994 and 1998.
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Modified March 2007
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