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Ebony and Ivory Chocolate Truffles

 

 

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Ebony and Ivory Chocolate Truffles

Death by Chocolate:
The Last Word on a Consuming Passion
by Marcel Desaulniers, 1992,
Rizzoli International Publications

Alibris 

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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