Truffles In Grated Chocolate
Ganache
1 tablespoon butter
7 ounces heavy cream
2 ounces brandy
14 ounces dark bittersweet chocolate (75% cacao)
For enrobing
5-1/2 ounces dark bittersweet chocolate (75% cacao)
For dipping
3-1/2 ounces dark bittersweet chocolate (70% cacao), chilled
For ganache, melt chocolate in the microwave oven at 50% power, checking
every 20-30 seconds. Heat cream until just a light mist over the surface.
Beat cream and chocolate in a mixer until uniform, gradually adding brandy.
When the mixture cools slightly, stir in room temperature butter until
uniform. Refrigerate ganache for 12 hours. Coarsely grate the chilled
chocolate and refrigerate until needed. Melt the chocolate for enrobing.
Working quickly, form a teaspoon of ganache into a ball, dip into melted
chocolate and then roll in grated chocolate.
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Ganache
1 tablespoon butter
7 ounces heavy cream
2 ounces brandy
14 ounces dark bittersweet chocolate (75% cacao)
For enrobing
5-1/2 ounces dark bittersweet chocolate (75% cacao)
For dipping
3-1/2 ounces dark bittersweet chocolate (70% cacao), chilled
For ganache, melt chocolate in the microwave oven at 50% power, checking
every 20-30 seconds. Heat cream until just a light mist over the surface.
Beat cream and chocolate in a mixer until uniform, gradually adding brandy.
When the mixture cools slightly, stir in room temperature butter until
uniform. Refrigerate ganache for 12 hours. Coarsely grate the chilled
chocolate and refrigerate until needed. Melt the chocolate for enrobing.
Working quickly, form a teaspoon of ganache into a ball, dip into melted
chocolate and then roll in grated chocolate.
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