October 24, 2011

The truffle is one confection that anyone can make and enjoy. The truffle was invented in the nineteenth century by Maitre Dufour, a confectioner from Chambery, France. Some truffles are coated in chocolate and some are not, but a cocoa powder coating is essential to the tongue.

Makes 50 truffles, takes about 2 hours from start to finish:
9 oz dark 60% chocolate
5 ounces Heavy Cream
2 ounces Unsalted Butter

Finely chop the chocolate and set aside in a mixing bowl. In a saucepan, bring the heavy cream to a boil. Pour it over the chocolate.
Leave the chocolate to melt for 2 minutes, then whisk lightly in small circles, starting from the center. When the ganache thickens, move the whisk towad the sides of the bowl until you obtain a smooth texture.
Add the butter in small pieces and stir gently until it has melted completely.
You should be left with a silky , glossy ganache.
Cover with plastic wrap and chill for approximately 45 minutes. Stir occasionally.
The texture should be lighter than a traditional ganache.

Place a sheet of wax paper in a dish that can be refrigerated.
Remove the ganache from the refrigerator and beat vigorously: it should become lighter in color and texture.

Use a plastic piping bag to form walnut sized balls on the wax paper.
Refrigerate the truffles for about 1 hours.

Dust with cocoa powder.
Store in an airtight container in the bottom of the refrigerator. Enjoy with the next few days. 

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