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Gift Galerie!
Chocolates
Photographic Print
Kamp, Eric
Buy at AllPosters.com
La Belle Cuisine
Ebony and Ivory Chocolate Truffles
Death by Chocolate:
The Last Word on a Consuming Passion
by Marcel Desaulniers, 1992,
Rizzoli International
Publications
 
7 1/2 ounces white chocolate, chopped
into 1/4-inch pieces
8 ounces semisweet chocolate, chopped
into 1/4-inch pieces
3/4 cup heavy cream
5 tablespoons unsweetened cocoa
Place the white and dark chocolates in separate stainless steel
bowls. Heat
the cream in a 1 1/2-quart saucepan over medium heat. Bring to a boil.
Pour
1/4 cup of boiling cream over the white chocolate and the remaining
1/2 cup 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 on 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 gentle circular motion, using just enough
pressure to form smooth rounds. Roll
the rounds of chocolate in cocoa until completely
covered.
Makes about 3 dozen.
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