Ingredients
- For the Ganache:
- 21 oz. bittersweet chocolate
- 18 oz. (generous 2 cups) heavy cream
- 2 oz. (4 tab. ) unsalted butter, cut into pieces, softened
- 2 oz. (1/4 cup) orange liqueur or raspberry vodka (opt.)
- For the Coating:
- 3 lbs. bittersweet chocolate, chopped
- 2 cups Dutch-process cocoa powder, sifted
- 2 1/2 cups shredded coconut, toasted
- 2 cups nuts, toasted and finely chopped
Preparation
Step 1
Use a chef's knife to chop the chocolate as finely as possbile; this will help it melt quickly and evenly. Then place it in a med. glass bowl. (Glass retains heat, so the chocolate will stay melted longer).
Heat the cream in a small saucepan over med. heat until bubbles form around the edge. Remove front the heat and add about one-fourth of the chocolate; whisk until smooth.
Slowly pour the cream mixture over the remaining chocolate in the bowl and let sit until the chocolate melts, about 30 seconds.
Puree the melted chocolate with an immersion blender or beat with a whisk until all the lumps disappear and the ganache is smooth.
Stir in the butter until smooth, then add liqueur, if desired.
Line a rimmed baking sheet with plastic wrap, leaving a 2 -foot overhang on one side. Pour the ganache onto the baking sheet and spread evenly with a rubber spatula. Fold the plastic wrap back over and press directly onto the surface of the ganache. Let cool at room temperature at least 4 hours or overnight.
Using two teas., scoop small mounds of the ganache onto parchment-lined baking sheets. Set aside until firm enough to roll, about 15 minutes in the refrigerate or 2 hours at room temperature.
This is a gentle melting and cooling process that gives chocolate a glossy finish. for the coating, place the chopped chocolate in a heatproof bowl set over a saucepan of barely simmering water and stir until melted, about 40 minutes. Pour into a clean glass bowl; stir to cool to between 88 and 90 degrees, about 40 minutes.
Spread out the cocoa powder, coconut and nuts on parchment paper. One at a time, dip each truffle in the chocolate with a two-prong dipping fork. Lift the truffle and let the excess chocolate drip off. Roll in toppings and place on a rack to dry. Store in a air tight container for up to 2 weeks.