Big Batch Truffles
1 1/2 cups heavy cream
1 1/2 lb. semisweet chocolate
12 ounces best quality bittersweet chocolate, chopped
1 1/2 cups Dutch processed cocoa powder
1/2 cup butter
Heat the heavy cream in a small saucepan, and as soon as it boils, turn off
the heat. Meanwhile, put the chopped bittersweet chocolate in a medium bowl.
Pour the hot cream into the bowl. Whisk until the chocolate is melted and
the mixture is smooth, add the butter and whisk until smooth. Cover and let
rest in a cool place overnight-do not refrigerate. The mixture will become
firm but not hard. The next day scoop balls of truffle mixture, using an ice
cream scoop, onto baking sheets lined with parchment paper. Refrigerate
until set, about 1 hour. Use your palm to gently press down the point that
sticks up on each truffle. Transfer to the freezer and freeze until hard,
about 2 to 3 hours or overnight. Melt the semisweet chocolate in the top of
a double boiler set over barely simmering water. Chocolate should be liquid,
but not so hot that you can't touch it. Spread the cocoa powder out on a
sheet pan with sides. Working in 2 batches to avoid crowding the pan of
cocoa, dip the frozen truffles one at a time into the melted chocolate,
shaking off any excess. Set coated truffle on the cocoa. Gently but
thoroughly shake pan containing the truffles and the cocoa after the
chocolate has started to set until truffles are completely coated. Carefully
remove to another pan and refrigerate, uncovered, for 30 minutes. Transfer
to an airtight container and keep chilled.
1 1/2 cups heavy cream
1 1/2 lb. semisweet chocolate
12 ounces best quality bittersweet chocolate, chopped
1 1/2 cups Dutch processed cocoa powder
1/2 cup butter
Heat the heavy cream in a small saucepan, and as soon as it boils, turn off
the heat. Meanwhile, put the chopped bittersweet chocolate in a medium bowl.
Pour the hot cream into the bowl. Whisk until the chocolate is melted and
the mixture is smooth, add the butter and whisk until smooth. Cover and let
rest in a cool place overnight-do not refrigerate. The mixture will become
firm but not hard. The next day scoop balls of truffle mixture, using an ice
cream scoop, onto baking sheets lined with parchment paper. Refrigerate
until set, about 1 hour. Use your palm to gently press down the point that
sticks up on each truffle. Transfer to the freezer and freeze until hard,
about 2 to 3 hours or overnight. Melt the semisweet chocolate in the top of
a double boiler set over barely simmering water. Chocolate should be liquid,
but not so hot that you can't touch it. Spread the cocoa powder out on a
sheet pan with sides. Working in 2 batches to avoid crowding the pan of
cocoa, dip the frozen truffles one at a time into the melted chocolate,
shaking off any excess. Set coated truffle on the cocoa. Gently but
thoroughly shake pan containing the truffles and the cocoa after the
chocolate has started to set until truffles are completely coated. Carefully
remove to another pan and refrigerate, uncovered, for 30 minutes. Transfer
to an airtight container and keep chilled.
