1 pound plus 4 oz. bittersweet chocolate
1 cup heavy cream
1
vanilla bean and/or 3 T cognac (optional)
1 cup unsweetened cocoa powder
Chop
1 pound of the chocolate coarsely
and place in a double boiler. Save
the remaining 4 oz. for later (coating
the truffles).Melt the chocolate in
the double boiler.
Split
the vanilla bean a lengthwise and
scrape out the back seeds. Place the
seeds and vanilla bean in the heavy
cream and bring to a boil.
As
soon as the cream boils take it off
the heat. Let cool for a minute then
pass the liquid through a fine sieve.
Discard the vanilla bean. Add the
cream mixture to the melted chocolate.
If adding cognac or another liquor
add at this point. Whisk all the ingredients
together.
To
form the truffles
Several
methods can be used. In each method
the chocolate balls should be formed
onto a tray containing a sheet of wax
paper or parchment paper.
1: The mixture can be transferred to
a pastry bag using a large plain tip
if the chocolate mixture is still soft
enough and then piped out onto the wax
paper.
2.
The chocolate truffles can be formed
using a melon ball cutter.
3.
A relatively easy method is simply forming
walnut sized truffles using two teaspoons.
Put
the rough shaped truffles into the refrigerator
for a few minutes then roll them in
your hand to get the desired shape.
Once
properly shaped, set aside the chocolate
truffles to cool in the refrigerator
for a least an hour.
To
coat the truffles
Melt
the remaining 4 oz. of chocolate in
a double boiler. Let cool but remain
a liquid.
Add
the cocoa to a medium sized bowl and
leave to the side.
To
coat the truffles in the dark chocolate
dip a few of the cold truffles in the
chocolate and then remove with a fork
onto wax or parchment paper. Roll around
to remove excess chocolate then transfer
immediately to the bowl containing cocoa.
Roll around to coat completely. Repeat
with the rest of the truffles. You are
looking for just a thin coat of dark
chocolate around the center ganache
and a very light coating of cocoa.
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