photo by Quentin Bacon
Makes about 28 truffles
8 ounces good-quality bittersweet chocolate, finely chopped or shaved
1/2 cup heavy cream
1/3 cup good-quality unsweetened powdered cocoa for coating the truffles
1. Place the chocolate in a medium metal bowl and set aside.
2. Bring the cream just to a boil in a small saucepan over high heat. Immediately remove the pan from the heat, pour the cream over the chocolate and stir until all the chocolate has melted and the mixture is smooth. If you are adding a liquid flavoring, stir it in. Cover and refrigerate for 2 to 3 hours, or until the chocolate is firm.
3. Scoop the chocolate with a tablespoon, small ice cream scoop, or melon-baller and form into 1-inch rounds with the palms of your hands. Place the balls on a piece of wax paper of aluminum foil.
4. Pass the cocoa powder through a fine sieve or sifter onto a plate. Toss each truffle gently in the cocoa powder (or other coating) to coat evenly. Place the coated truffles on a plate and continue until all the truffles are coated. Refrigerate until ready to serve or store in an airtight container for up to 2 weeks. Bring the truffles to room temperature before serving.
Customizing Your Truffles
Liquid flavorings: 2 tablespoons rum, bourbon, Kahlúa, coffee extract, almond extract, orange extract, or honey
Coatings: finely ground pistachios, walnuts, almonds, or pecans; turbinado sugar, or confectioner’s sugar
Add other flavors to the coating: a pinch of cinnamon, black pepper, or cayenne pepper
Speak Your Mind