Easy Dark Chocolate Truffles
These are the easiest of all fine-chocolate confections. Once the spheres of chocolate ganache (best-quality chocolate melted with heavy cream and butter) are dusted with cocoa powder, they resemble a mushroom-type delicacy freshly dug from the earth -- the truffle from which they take their name.
- Yield: Makes about 30
Source: Martha Stewart Living, February 2005
- 1 pound bittersweet chocolate (preferably 65 percent cacao), chopped
- 3/4 cup heavy cream
- 2 sticks (8 ounces) unsalted butter, softened
- 2 tablespoons flavored alcohol, such as kirsch, Grand Marnier, Kahlúa, framboise, or rum (optional)
- 3 cups good-quality unsweetened cocoa powder, plus more for dusting
Heat chocolate and cream in a heatproof bowl set over a pan of simmering water, stirring occasionally, until chocolate is melted and mixture is smooth. Remove from heat. Add butter (and alcohol, if desired); stir until butter is melted.
Pour mixture into an 8-inch square baking dish. Cover with plastic wrap; refrigerate until mixture is firm but still spoonable, about 2 hours.
Line a baking sheet with parchment paper. Using a very small (about 1 inch diameter) ice cream scoop (or a melon baller), drop balls of chocolate mixture onto lined sheet. Refrigerate 10 minutes.
Put cocoa in a large bowl. With cocoa-dusted hands, roll chocolate balls one at a time until smooth. Drop into cocoa; roll to coat.