| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Dutch | Lifetime tv, Life2 | 1 | servings |
INGREDIENTS
| 9 | oz | Bittersweet chocolate; coarsely chopped |
| 2/3 | c | Heavy cream |
| 1 | ts | Vanilla extract |
| Toasted coconut | ||
| Toasted almonds; finely chopped | ||
| Dutch-process cocoa powder |
INSTRUCTIONS
Place the chocolate and heavy cream in a medium bowl over a pot of simmering water and stir until the chocolate is completely melted. Remove from the heat and stir in the vanilla extract. Scrape the mixture onto the center of a baking sheet and spread the ganache into an even layer with a spatula. Cover the surface with plastic wrap and place in the refrigerator for 30-40 minutes or until firm. Remove the chocolate mixture (ganache) from the fridge and let it stand at room temperature until it has softened. Remove plastic and, using a spatula, work the ganache by spreading it back and forth on the baking sheet for 30-40 seconds or just until it starts to thicken. Scoop the ganache with a small cookie scoop and place the truffle mounds onto a clean, parchment-lined baking sheet. Refrigerate truffles for 10 minutes until just firm enough to roll into a ball. Lightly roll the rounds in cocoa powder and place in the refrigerator for five minutes more. Remove from fridge and roll in coconut, almonds, or more cocoa powder. Store in an airtight container between layers of waxed paper in the refrigerator. Remove 10 minutes before serving. (Truffles can also be stored in the freezer for up to one month and thawed before serving.) Yields 25 truffles © 1997 Lifetime Entertainment Services. All rights reserved. Formatted using MC Buster by Barb at PK Converted by MM_Buster v2.0l.
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