Author: Blommer Chocolate Company
You will need:
22-24 ounces imported bittersweet chocolate, cut into small pieces
3/4 cup heavy cream
4 tablespoons unsalted butter, cut into small pieces
Prep: 35 minutes; Cook: 4 to 6 minutes; Chill & Freeze: 5 1/2 hours. This Recipe will produce 20 large truffles.
In a 1-quart glass bowl, combine 10 ounces chocolate and cream. Heat in microwave oven on high 1 1/2 to 2 minutes or, until mixture is melted and smooth when stirred. Stir in butter until smooth and melted. Cover and refrigerate until firm, about 4 hours or overnight.
Using a melon baller or small ice cream scoop, scrape mixture into 1-inch balls. (If mixture is too hard, let stand at room temperature 1/2 hour before shaping). Place truffles on wax lined baking pan and freeze firm, 1 hour or longer.
In a small glass dish, place remaining 12-14 ounces chocolate. Heat in a microwave oven on medium 3 to 3 1/2 minutes, stirring often until melted. Using a fork, dip truffles quickly, one at a time, into chocolate, tapping fork on edge of dish to shake off excess. Place on wax paper lined baking pan. Repeat dipping process, stirring chocolate often and scraping down sides of dish, if necessary, to prevent chocolate from hardening. Refrigerate until chocolate is set, about 1/2 hour. Wrap in an airtight container and store in refrigerator up to 2 weeks or in freezer 1 month.
Serve in paper candy cups.
Note: Truffles can also be rolled in finely chopped nuts and sifted cocoa powder instead of dipped in chocolate. Roll in nuts or cocoa immediately after shaping into balls. Store in refrigerator or in an air tight container.