Ebony & Ivory Chocolate Truffles
Source of Recipe
KAREN PHILLIPS
List of Ingredients
7 1/2 oz White chocolate;
Chopped into 1/4" pieces
8 oz Semi-sweet chocolate;
-chopped into 1/4" pieces
3/4 c Heavy cream
5 tb Unsweetened cocoaRecipe
EQUIPMENT: Cutting board, cook's knife, measuring cup,
measuring spoons, 2 stainless steel bowls, 1 1/2-quart
saucepan, 2 whisks, baking sheet, parchment paper.
Place the white and dark chocolates into separate
stainless steel bowls. Heat the cream in a 1 1/2-quart
saucepan over medium heat. Bring to a boil. Pour 1/4 c
of boiling cream over the white chocolate and the
remaining 1/2 c 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.
Line a baking sheet with parchment paper. Portion 36
heaping teaspoons of dark chocolate into separate
mounds onto 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 gently circular motion,
using just enough pressure to form smooth rounds. Roll
the rounds of chocolate in cocoa until completely
covered.
|
|
member logon
