INGREDIENTS

INSTRUCTIONS

Place 8 ounces semisweet chocolate and the unsweetened chocolate in a
4-quart bowl. Heat the heavy cream in a 1 1/2-quart saucepan over medium
heat. Bring to a boil. Pour the boiling cream over the chocolate. Allow to
stand for 5 minutes, thin stir until smooth (now you have ganache).
Refrigerate the ganache for 1 hour until firm but not hard. Line a baking
sheet with parchment paper. Using a tablespoon of ganache for each truffle
(approximately 3/4 ounce), portion 24 truffles, evenly space onto the
parchment lined baking sheet. Refrigerate the ganache portions for 15
minutes (so the ganache will be firm enough to roll into truffles). When
the ganache is firm enough to handle, remove from the refrigerator and
individually roll each portion of ganache in your palms, in a gentle
circular motion, using just enough pressure to form smooth rounds. Roll 16
of the rounds in 2 tablespoons cocoa and separately roll 8 in the
confectioners sugar until completely covered. Store the truffles in a
tightly sealed plastic container, in the refrigerator. Remove about 1 hour
before serving.
Recipe By     : BAKERS' DOZEN (MARCEL DESAULNIERS) SHOW #BD1A21
Posted to MC-Recipe Digest V1 #309
Date: Sat, 23 Nov 1996 22:23:05 -0600
From: Jackie Bordelon <jbord@premier.net>

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