TRUFFLES - CHOCOLATE

By akselden

Ingredients

• 12 oz. bittersweet chocolate
• 1 1/4 C. heavy cream
• Powdered sugar
• 2 lbs. of bittersweet chocolate into pieces

Preparation

Step 1

1. Process 12 oz. of bittersweet chocolate in a food processor until very fine. Heat heavy cream to the boiling point and pour through feed tube. Process until smooth; let cool. Using a pastry bag, pipe 1" balls of the ganache onto a baking sheet. Refrigerate a few hours. With powdered sugar on palms of hands, roll balls round.

2. Break 2 lbs. of bittersweet chocolate into pieces and place all but 4 oz. in top of double boiler; stir over hot water until melted. Remove from heat and add reserved chocolate. Stir until temperature reaches 88° to 91°. Using fingers, dip truffles into the chocolate, drop into cocoa and cover with cocoa. When set, remove and chill 5 minutes.