Chocolate Truffle

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Chocolate Truffle

1 cup heavy cream
10 oz. 55-85% valrhona or other luxury chocolate, depending on how dark or sweet you want it, chopped
3 tablespoons european double-butter of your choice (president, for example) or plugra/keller's european-style butter
3 tablespoons brandy, whiskey, or liqueur of your choice (optional)
1/4 teaspoon vanilla (optional)
1/2 cup and extra cocoa powder for dusting (scharffenberger or valrhona)

Bring the cream to the barest boil in a small saucepan. Be careful: cream scorches easily and scorched cream will ruin everything. so don't scorch the cream!

Immediately remove pan from heat and stir in the chopped chocolate all at once. Mix gently until the chocolate is melted smoothly and combined evenly. then stir in the brandy or vanilla, if using.

Let cool to room temperature and chill for 4 hours or overnight.

Line a cookie sheet with baking parchment. get out your melon-baller or mini ice cream scoop if you like perfect truffles; for knobbier, hand-formed ones use a smallish teaspoon.

Dipping the spoon or scoop into ice water every now & then to help prevent the truffle mixture from sticking, scoop out your 20 or 30 truffles. place each one on the cookie sheet.

Take your cocoa powder and using a little hand strainer, sifter, or sugar shaker, dust the truffles with cocoa. Roll them around to coat evenly. chill on the sheet until firm; bring to room temperature before serving for best flavor.

These barely cooked truffles will keep in plastic wrap in the fridge for about a week, although their flavor and texture will decline towards the end. You can freeze them, well wrapped, for about 1 month.

Tips about Chocolate

Dipping Candy in Chocolate

Melted chocolate may be brushed on a candy center with a pastry brush. Think of it as chocolate paint. Two or three coats may be needed.