"Don't wreck a sublime chocolate experience by feeling guilty. Chocolate isn't
like premarital sex. It will not make you pregnant. And it always feels good."
~ Lora Brody

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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

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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