Chocolate Truffles

Tools

By Chef Jim

Story Published: Dec 10, 2009 at 4:34 AM MST

Story Updated: Jan 8, 2010 at 8:34 AM MST

1 cup heavy cream
8 ounces bittersweet chocolate, chopped
1/2 cup cocoa powder (unsweetened)
1/2 cup powdered sugar
3/4 cup chopped nuts

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Put chocolate in a bowl, breaking it into pieces. Heat the cream in a pan, just until it begins to steam. Pour cream over chocolate and whisk until the chocolate melts into the cream and you have a smooth ganache.

Chill until the chocolate/cream mixture is solid all the way through. Using a chilled melon baller (and wearing latex gloves to prevent the ganache from sticking to your hands), scoop out about a tablespoonful and quickly roll it into a ball. Repeat, lining truffles on a plate or a baking sheet lined with parchment or waxed paper.

Truffles will keep in the refrigerator, well wrapped, for about a week.

If truffles become too soft to handle, put them back in the fridge for a few minutes. roll them in cocoa powder, or confectioners sugar or nuts. Serve immediately, or place in decorative packaging and present as a gift.

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