| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Chocolate, Truffles | 36 | Servings | |
INGREDIENTS
| 7 1/2 | oz | White chocolate; |
| Chopped into 1/4" pieces | ||
| 8 | oz | Semi-sweet chocolate; chopped into 1/4" pieces |
| 3/4 | c | Heavy cream |
| 5 | tb | Unsweetened cocoa |
INSTRUCTIONS
KAREN PHILLIPS CBTX40A EQUIPMENT: Cutting board, cook's knife, measuring cup, measuring spoons, 2 stainless steel bowls, 1 1/2-quart saucepan, 2 whisks, baking sheet, parchment paper. Place the white and dark chocolates into separate stainless steel bowls. Heat the cream in a 1 1/2-quart saucepan over medium heat. Bring to a boil. Pour 1/4 c of boiling cream over the white chocolate and the remaining 1/2 c 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 onto 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 gently circular motion, using just enough pressure to form smooth rounds. Roll the rounds of chocolate in cocoa until completely covered. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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