I discovered this recipe in a food and wine magazine back in the 1980s and have been using it ever since. Rose Levy Beranbaum for the Cordon Rose Cooking School in New York developed it, and it’s a winner.
Use high-end chocolate for the best results. I like to roll the truffles in ground almonds and then pop them into tiny paper candy cups available at most bulk stores. Then I pack the candy cups into glass jars between layers of parchment paper and tie a bow around the neck of the jar with the ingredients listed.
1 1/2 cups (375 mL) whipping (35 percent) cream
7 oz (200 g) dark bittersweet chocolate, chopped finely
Ground almonds, grated chocolate, or unsweetened cocoa powder for rolling
Heat whipping cream in heavy pot over medium heat till boiling. Boil, stirring constantly until reduced by half (3/4 cup or 175 mL), about 10 minutes. If cream starts to boil over reduce heat, but keep cream boiling.
Remove from heat and add chopped chocolate, stirring until smooth. Scrape into shallow container and refrigerate till firm, about 4 to 5 hours. Do not cover.
For each truffle scoop out about 2 tsp (10 mL) of the cold truffle mixture, form into a ball, and then roll in topping of your choice. Refrigerate, covered, for up to 3 weeks or freeze for up to 2 months.
Makes about 2 dozen.
One truffle contains approximately:
96 calories; 0 g protein ; 8 g total fat (5.75 g sat. fat, 0 g trans fat); 5.6 g carbohydrates; 0 g fibre; 5 mg sodium.
source: "Edible Christmas Gifts", alive #314, December 2008
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