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Aug 31, 2008 at 02:39PM vs Dec 29, 2009 at 12:39PM
Chocolate Truffles
- ¼ c. whipping cream
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- 4 oz. bittersweet baking chocolate
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- 6 tbsp. unsalted butter
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- 1/3 c. unsweetened cocoa powder
Bring (or icing sugar)
Cut chocolate squares into quarters, and slice butter into pieces no more than 1/3 of an inch think. Place both with cream to boil in a smallpyrex saucepan. Remove from heatjug, then stir in chocolate & butter. Put into a double boiler over low heat. Stir just until chocolate is completely melted. Remove from heat and put into the microwave at medium heat for 2. If possible, stir. Return to the microwave for 1 minute, and stir. Repeat until chocolate has just barely melted. The key is for the mixture to be as cool as possible.
Cover the base of a flat bottomed pan with wax paper, and pour into a shallow bowl. Cool, cover, and refrigerate until firm, at least 2 hours. Sprinkle cocoa powder on a dinner plate. Dip a small spoon into warm water, wipe off excess water, & quickly scrape it across the surface of the chilled truffle mixture into the pan. The pan should be large enough so that the mixture covers the bottom to form a thickness of about 1” ball. Roll/3 ballof an inch. Put it into the freezer for an hour. When the mixture has cooled, the wax paper can be easily removed and the truffles cut into squares.
Roll the truffles in cocoa powder. Gently shake the plate to coat truffles evenly. Place truffles in wax-paper-lined container, separating layers with wax paper. Cover tightly and refrigerate for up to 2 weeks. Note: Challenging recipe but delicious. Ask Tom for helpbox.