1/4 cup unsweetened Dutch-process
cocoa
15 ounces good quality bittersweet or
semi-sweet chocolate such as
Ghirardelli, Lindt or Callebaut, broken
into 1-inch pieces, chilled
3/4 cup + 1 tablespoon heavy cream
2 tablespoons unsalted butter
3 tablespoons brandy or other liqueur
1-1/2 tablespoons vanilla
Insert the metal blade. Pulse to sift the cocoa; remove and reserve. Pulse to finely chop the
chocolate, 20 to 30 times. Heat the cream in a saucepan or in the microwave until it is just
bubbling at the edges. Stir in the butter. With the machine running, pour the mixture down
the small feed tube and process until the mixture is smooth, about 1 minute.
Scrape the work bowl.
With the machine running, add the brandy and vanilla; process to incorporate, about
10 seconds. Transfer the mixture to a small bowl. Cover with a piece of plastic wrap
placed directly on the chocolate. Refrigerate until firm.
Divide the ganache into 32 equal portions. Shape into imperfect balls. Refrigerate 30 minutes.
Dip the balls into the cocoa to coat lightly. Refrigerate for up to a week, or freeze for a month,
well wrapped. If necessary, redust the truffles in the cocoa.
Nutritional analysis per truffle:
Calories 100 (62% from fat) • carbo 9g • pro 1g • fat 7g
sat. fat 1g • chol 10mg • sod 3mg • fiber 1g
Dark Chocolate Truffles
A chocolate lover’s dream come true.
Makes 2 cups ganache / 32 truffles
Preparation: 5 - 10 minutes, plus about 2 hours for chilling
and 15 - 20 minutes to shape and dust the truffles
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