Eboney and ivory chocolate truffles

Yield: 1 servings

Measure Ingredient
7½ ounce White chocolate, chopped into 1/4 inch pieces
8 ounces Plain chocolate, chopped into 1/4 inch pieces
6 \N Fluid oz. double cream
2½ ounce Cocoa powder

Place the white and dark chocolates into separate stainless steel bowls. Heat the cream in a 2-pint saucepan over medium heat. Bring to a boil. pour 2 fluid oz. of boiling cream over the white chocolate and the remaining over the dark chocolate and allow to stand for 4 to 5 minutes. Stir each with a spearate whisk until smooth and allow to cool for 1 hour at room temperature. Refrigerate the two ganaches for 15 minutes, stirring every 5 minutes. Line a baking sheet with greaseproof paper. Portion 36 heaping tsp. of dark chocolate into separate mounds onto the greaseproof paper. Top each tsp. of dark chocolate with a level tsp. of white chocolate. To fashion the truffles, roll each portion of chocolate in your palms in a gentle circular motion, using just enough pressure to form smooth rounds.

Roll the rounds of chocolate in cocoa powder till completely covered.

In place of cocoa powder, you may enrobe the truffles with several other coatings, like chopped nuts, shredded coconut or the Ultimate Chocolate Ganache. Or you can place a pistachio or hazelnut in the center of the chocolate-truffle mixture and roll the chocolate around the nut. Truffles may be refrigerated for several days before serving. Do, however, bring the truffles to room temperature before serving (15 to 20 minutes).

Notes: If the heat of the cream is not sufficient to thoroughly melt the chocolate, or if the chocolate doesn not completely dissolve while you are stirring, then place the bowl of chocolate over very hot water (not simmering or boiling) and continue to stir to a smooth texture.

Makes about 3 dozen.

From the book "Death by Chocolate" by Marcel Desaulniers AR/94

From: April Roche Date: 17 Apr 94 Submitted By GAIL SHIPP On 09-29-95

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