Yield: 36 Servings
|7½ ounce||White chocolate;|
|\N \N||Chopped into 1/4\" pieces|
|8 ounces||Semi-sweet chocolate; chopped into 1/4\" pieces|
|¾ cup||Heavy cream|
|5 tablespoons||Unsweetened cocoa|
KAREN PHILLIPS CBTX40A
EQUIPMENT: Cutting board, cook's knife, measuring cup, measuring spoons, 2 stainless steel bowls, 1½-quart saucepan, 2 whisks, baking sheet, parchment paper. Place the white and dark chocolates into separate stainless steel bowls. Heat the cream in a 1 ½-quart saucepan over medium heat. Bring to a boil. Pour ¼ c of boiling cream over the white chocolate and the remaining ½ c over the dark chocolate and allow to stand for 4 to 5 minutes. Stir each with a separate 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 parchment paper. Portion 36 heaping teaspoons of dark chocolate into separate mounds onto the parchment paper. Top each teaspoon of dark chocolate with a level teaspoon of white chocolate.
To fashion the truffles, roll each portion of chocolate in your palms in a gently circular motion, using just enough pressure to form smooth rounds. Roll the rounds of chocolate in cocoa until completely covered.