Big Batch Rich Chocolate Truffles
150 truffles
2 lb dark chocolate
1 lb unsalted butter
1 pint heavy cream
4 ounces brandy, bourbon or liqueur
Chop the chocolate and butter into small pieces and place in a large
metal bowl. Bring the cream to a boil. Immediately pour the hot cream
over the chocolate and butter. Stir until the chocolate and butter are
completely melted. Stir in the brandy. Pour the ganache into a flat,
shallow, ungreased pan and chill until firm. Shape the ganache into
rough balls using a melon baller. Immediately drop each ball into a pan
of sifted cocoa powder or confectioners' sugar, rolling it around to
coat completely. Truffles can be stored in the refrigerator for 7 to 10
days. Allow them to soften slightly at room temperature before serving.
150 truffles
2 lb dark chocolate
1 lb unsalted butter
1 pint heavy cream
4 ounces brandy, bourbon or liqueur
Chop the chocolate and butter into small pieces and place in a large
metal bowl. Bring the cream to a boil. Immediately pour the hot cream
over the chocolate and butter. Stir until the chocolate and butter are
completely melted. Stir in the brandy. Pour the ganache into a flat,
shallow, ungreased pan and chill until firm. Shape the ganache into
rough balls using a melon baller. Immediately drop each ball into a pan
of sifted cocoa powder or confectioners' sugar, rolling it around to
coat completely. Truffles can be stored in the refrigerator for 7 to 10
days. Allow them to soften slightly at room temperature before serving.
