Jessica Mischner's Chocolate Truffles Recipe
1 cup créme fraîche (available at finer grocery stores)
14 ounces high–quality bittersweet chocolate (70% cocoa)
8 ounces high–quality bittersweet chocolate (70% cocoa), chopped
1 1/2 cups high quality unsweetened cocoa powder (for rolling)
Optional: Peppermint oil, Grand Marnier or other flavored liqueur
For the ganache:
In a small, heavy saucepan, slowly bring créme fraîche to simmer. Meanwhile, break chocolate into small pieces a place in a large bowl.
Pour hot créme fraîche over the chocolate and stir until the mixture is smooth and uniform in texture. Chill until just firm enough to roll, about 3 hours.
Line a rimmed baking sheet with waxed paper. Using two teaspoons, roll ganache into even, round balls and place on prepared sheet. Repeat with remaining ganache. Chill until firm, about 1 hour.
For chocolate coating:
While you’re waiting for the ganache to cool, line another rimmed baking sheet with waxed paper. Melt the 8 oz. of chocolate in a double-boiler (or a bowl placed over a saucepan of simmering water) until just melted. Remove from heat. Cool slightly.
Dip each truffle ball into the melted chocolate to form a thin coating. Then roll the ball in cocoa powder and transfer it to the prepared baking sheet. Chill until firm, about one hour. Let stand at room temperature one hour before serving.
You can also vary the recipe by adding chopped nuts (like pecans) to the warm chocolate ganache before it cools or rolling the truffles in crushed nuts before the cocoa powder. Or add peppermint oil or a liqueur like Grand Marnier to the batter for a different flavor.
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