Ease of Preparation: Medium
Yield: 12 truffles
Ingredients:
- 8 ounces (227 g) semi-sweet chocolate
- 8 ounces (227 g) dark chocolate
- ½ cup (120 ml) whipping cream
Method:
To temper the dark chocolate:
In a double boiler, heat 2/3 of the chocolate to 113 F (45 C).
Remove from heat and stir in remaining chocolate.
Cool chocolate to 81 F (27 C).
Return the chocolate to the double boiler and heat to 90 F (32 C). Keep warm.
For the chocolate balls:
Coarsely chop the semi-sweet chocolate with a serrated knife then transfer to a heatproof bowl.
Bring the cream to a boil in a small saucepan over medium-high heat.
Pour the heated cream over the chopped chocolate and fold together to make the ganache.
Let ganache chill for one hour or until the mixture is solid yet malleable.
Use a 1 ounce (28 g) melon baller to scoop the ganache into balls. **
To make truffles, use a toothpick or fork to pick up the ganache balls one at a time and dip into the bowl of warm tempered dark chocolate.
After dipping, let the excess chocolate drip back into the bowl. Repeat until finished.
Transfer truffles to a lined pan. Rest for 30 minutes, until firm. Serve cool or at room temperature.
Tip:
Warm the melon baller in hot water between to scoops to improve ease of scooping and quality of the finished product.
