Classic Chocolate Truffles
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Classic Chocolate Truffles
Last updated 6/12/2012 12:59:30 AM. Recipe ID 22478. Report a problem with this recipe.
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      Title: Classic chocolate truffles
 Categories: Taste
      Yield: 4 Servings
    1/2 c  Heavy cream
      1    Vanilla bean, halved
        pn Salt
      9 oz Bittersweet chocolate, cut
           Into 1-inch pieces
  1 1/2 c  Unsweetened cocoa powder
  In a saucepan heat heavy cream, vanilla bean and salt and bring to a
  gentle boil. Meanwhile, in bowl of an electric mixer set over a pan
  of simmering water melt chocolate, stirring often, until smooth.
  Remove chocolate from heat. Strain cream mixture through a fine sieve
  into chocolate. (Rinse vanilla beans, dry them and reserve for
  vanilla sugar or another use.) Replace bowl in electric mixer and
  whip chocolate ganache mixture until cool and light in color. Cover
  and chill.
  When ganache is firm, spoon up about 1 tablespoon. Place cocoa in a
  shallow plate and use to dust palms. Lightly and quickly roll
  chocolate mixture between palms to form irregularly-shaped balls.
  Dredge truffles in cocoa until well-coated. Set on a foil-lined
  baking sheet while you continue to make truffles with remaining
  ganache. Best when served within 24 hours, or store in a cool place
  up to 3 days.
  Yield: about 2 1/2 Dozen

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Recipe ID 22478 (Apr 03, 2005)

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