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Makes about 5 dozen
Chris Curtin, from "The Art of Blending" by Lior Lev Sercarz
1 1/2 cups heavy cream
1 stick plus 1 tablespoon unsalted butter, diced
17 ounces bittersweet 70% chocolate, plus 1 cup melted bittersweet chocolate
2 cups cocoa powder, for dusting
In a bowl, whisk the Reims into the cream. Cover and refrigerate overnight.
Line a baking pan with parchment paper. Using a fine-mesh sieve, strain the cream into a small saucepan and add the butter. Gently heat the mixture until it's hot to the touch and the butter has melted slightly (be careful not to overheat the cream).
Place the chocolate in a food processor. With the machine running, slowly add the hot cream and process until the chocolate is completely melted, forming a smooth, shiny, ganache. Pour the mixture into the prepared pan. Let cool for 30 minutes, then cover with plastic wrap and let sit at room temperature for 6 to 8 hours, until the ganache is firm to the touch. Cut the ganache into 1-inch squares.
Use your hands to roll the chocolate squares into truffles and place on a rimmed baking sheet. When all of the truffles have been formed, refrigerate them for 15 minutes.
Place the melted chocolate in a bowl and the cocoa powder in another bowl. Cover the palm of one hand with a light amount of the melted chocolate. Place one truffle in your hand and gently roll it between your hands until it's evenly coated with the chocolate. Place the coated truffle in the bowl of cocoa powder and roll to evenly coat, then transfer to a rimmed baking sheet. Repeat with the remaining truffles. Refrigerate the truffles on the baking sheet for 15 minutes, then transfer to an air-tight container, cover and store in the refrigerator for up to a week. Let the truffles sit at room temperature for 30 minutes before serving.