Academy Dark Truffles
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Academy Dark Truffles
  Candy    Chocolate  
Last updated 6/12/2012 1:03:21 AM. Recipe ID 27258. Report a problem with this recipe.
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      Title: Academy dark truffles
 Categories: Candies, Desserts
      Yield: 40 Servings
 
  2 3/4 lb Bittersweet chocolate
      2 c  Heavy cream
      2 oz Orange liqueur
      2 oz Almond liqueur
      1 ts Vanilla extract
      6 oz Softened unsweetened butter
    1/4 c  Cocoa powder
           Parchment paper
      1 lb Dark baker's chocolate
           Melted white chocolate
           (optional)
 
  Shave chocolate into tiny pieces; set aside. In a large saucepan,
  blend together cream, liqueurs and vanilla and heat until the cream
  begins to scald; remove from heat. Add the chocolate pieces and whisk
  for 2 to 3 minutes or until the ganache is satiny and smooth, with no
  lumps of cream or chocolate. Transfer ganache to a bowl and allow to
  cool (at room temperature) below 90 degrees. Cut butter into small
  pieces and add, piece by piece, to the ganache, stirring well. Allow
  ganache to cool and become somewhat firm. Line a baking pan with
  parchment paper. Using a SMALL ice cream scoop, shape ganache into
  mounds and place them on the parchment. Refrigerate until set. Dust
  hands with cocoa powder; shape each mound into uniformly-shaped balls
  and refrigerate.
  
  Melt chocolate in a double boiler. Arrange two sheets of parchment
  paper on work surface. Drop a truffle into melted chocolate, retrieve
  with fork and tap the truffle 4 or 5 times against the surface of the
  chocolate to get rid of the excess. Then scrape the sides of the pan
  with the fork and drag the fork (with the truffle on it) across one
  sheet of parchment paper to remove more chocolate. Place the finished
  truffle on the clean parchment; repeat with remaining truffles. If
  desired, use melted white chocolate to pipe designs onto tops of
  truffles.
  




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Recipe ID 27258 (Apr 03, 2005)

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