- 50
Ingredients
- 1 1/2 cups crème fraiche or sour cream
- 2 T. finely ground espresso beans
- 12 ounces best-quality bittersweet chocolate, chopped
- 1 1/2 lbs. semi-sweet chocolate, chopped
- 1 1/2 cups unsweetened Dutch-process cocoa powder
Preparation
Step 1
Combine crème fraiche and ground espresso in a small saucepan over medium heat. Bring mixture to just below a boil, stirring frequently. Remove from heat. Place chopped bittersweet chocolate in a medium bowl. Strain hot crème fraiche mixture into bowl with chocolate. Whisk until melted and smooth. Cool completely, then cover and let rest in a cool place overnight.
The next day, the mixture should be firm yet still supple enough to pipe. Place in a pastry bag fitted with a large, plain tip and pipe bite-size “kisses” onto parchment lined baking sheets. Refrigerate until just set, about 30 minutes. Using your palm, gently press down the point that sticks up on each truffle. Transfer to the freezer and freeze until hard, at least 2 hours or overnight.
Spread the cocoa powder out on a shallow sided sheet pan; set aside.
In the top of a double boiler set over barely simmering water, melt the semi-sweet chocolate until liquid, but not so hot that you can’t touch it. Wear disposable gloves it it’s still too hot for you. Dip frozen truffle centers into the melted chocolate, shaking off excess and set them in the pan with cocoa powder. When all the truffle centers are dipped and the chocolate has started to set, gently but thoroughly shake the sheet pan to roll the truffles around in the cocoa until coated. You may need to dip the truffles in 2 batches to avoid overcrowding the pan.
Carefully remove to another sheet pan and refrigerate, uncovered, 30 minutes. Transfer to an airtight container and keep chilled until almost ready to serve. Bring to room temperature before serving.