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Micah's Truffles

Source of Recipe


From "Green & Black's Chocolate Recipes"






List of Ingredients



• 10 ounces dark chocolate, minimum 60% cocoa content, broken into pieces
  
• 1 cup heavy cream
  
• 1/4 cup (1/2 stick) unsalted butter, at room temperature
  
• 1/2 cup cocoa powder
  






Instructions



1. Place the chocolate in a large bowl. Bring the cream to a boil and pour it over the chocolate. Stir gently until the chocolate has melted, trying not to create bubbles. Leave to cool for 2 minutes.
   
   
2. Add the butter in two stages, stirring gently. Once the butter is incorporated, the ganache should be smooth and glossy with no oil slick on the surface. Set the truffle mixture in the refrigerator for a minimum of 3 hours or overnight.
   
   
3. Remove the ganache from the refrigerator about 15 minutes before you want to make the truffles, depending on room temperature. Put the cocoa in a bowl. Ensure your hands are cold and dry, then dust them with cocoa. Take spoonfuls of the ganache mixture (use a teaspoon or a tablespoon depending on how large you like your truffles) and roll the mixture into a ball in your cocoa-dusted hands. Drop each shaped truffle into the bowl of cocoa, turn it around, and then toss it between your palms to remove any excess powder. The truffles can then be returned to the refrigerator and kept for up to 2 days as long as they are stored in an airtight container.
   
   Makes 36
   
   
   -- Micah Carr-Hill