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Ebony and Ivory Chocolate Truffles

Source of Recipe


From "Death by Chocolate" by Marcel Desaulniers



List of Ingredients



• 7½ ounces white chocolate, chopped into ¼-inch pieces
  
• 8 ounces semisweet chocolate, chopped into ¼-inch pieces
  
• ¾ cup heavy cream
  
• 5 Tbsp unsweetened cocoa
  






Instructions



1. Place the white and dark chocolates in separate stainless steel bowls. Heat the cream in a 1½-quart saucepan over medium heat. Bring to a boil.
   
   
2. Pour ¼ cup of boiling cream over the white chocolate and the remaining ½ cup over the dark chocolate and allow to stand for 4 to 5 minutes. Stir each with a separate whisk until smooth, and allow to cool for 1 hour at room temperature.
   Refrigerate the two ganaches for 15 minutes, stirring every 5 minutes.
   
   
3. Line a baking sheet with parchment paper. Portion 36 heaping teaspoons of dark chocolate into separate mounds on the parchment paper. Top each teaspoon of dark chocolate with a level teaspoon of white chocolate. To fashion the truffles, roll each portion of chocolate in your palms in a gentle circular motion, using just enough pressure to form smooth rounds. Roll the mounds of chocolate in cocoa until completely covered.
   
   Makes about 3 dozen