Ingredients
- 1 cup heavy cream
- 8 ounce 65 percent bittersweet chocolate
- 1 cup heavy cream
- 8 ounce 65 percent bittersweet chocolate
- 1 cup heavy cream
- 8 ounce 75 percent bittersweet chocolate
Preparation
Baking Directions:
Heat the heavy cream in a saucepan over medium heat.
Add the chocolate and melt, stirring constantly.
Pour the mixture into a medium bowl; cover and chill until firm, for approximately 3 hours.
Line a baking sheet with wax paper or parchment paper.
Using a teaspoon or melon baller, scoop some chocolate and shape it into a little ball.
Drop into a melted solution of 75 percent ganache; remove and roll the ball in cocoa powder, if desired, and then place it on the baking sheet.
Continue making the truffles, leaving room between them on the baking sheet so they don’t stick together.
Chill the truffles until just before serving.
Truffles can be made up to a week before serving; keep covered and refrigerated.
They can also be frozen for up to 3 to 4 weeks in an airtight container; thaw at room temperature for about 30 minutes before serving.
