black and white walnut truffles

By stancec44

Ingredients

• 5 ounces good-quality bittersweet chocolate (do not exceed 62% cacao), finely chopped
• 1/3 cup heavy cream
• 72 walnut halves
• 1/4 cup plus 3 tablespoons unsweetened cocoa powder
• 14 ounces white chocolate, finely chopped

Details

Servings 36
Adapted from lacucinaitaliana.com

Preparation

Step 1

Place bittersweet chocolate in a medium heatproof bowl. In a small saucepan, bring cream just to a boil over medium-high heat. Remove from heat. Pour hot cream over chocolate, then gently whisk until smooth. Cover surface of ganache with plastic wrap; refrigerate until firm, 1 1/2 to 2 hours (ganache can be prepared up to 3 days ahead; let soften at room temperature 10 to 20 minutes before using).

Sandwich a level teaspoonful of ganache between flat sides of 2 walnut halves; transfer to a small tray or plate. Repeat to form 36 pieces. Chill in freezer until firm, about 30 minutes.

Place cocoa in a large shallow bowl; set aside. In a heatproof bowl in a microwave oven, heat white chocolate at medium power at 15-second intervals, stirring between intervals, until melted, 45 seconds to 1 minute.

Dip 1 chocolate-filled walnut ball into white chocolate, then, with a dinner fork in each hand, lift out ball, letting excess melted chocolate drip through fork tines and back into bowl. Drop truffle into bowl with cocoa, then gently shake bowl back and forth to coat truffle. Transfer truffle to a large plate. Repeat with remaining balls.

Chill truffles in refrigerator, uncovered, until coating is firm, about 25 minutes. (Truffles can be prepared up to 1 week ahead. Store in airtight container and keep chilled.) Let stand at room temperature 45 minutes to 1 hour before serving.