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Ungodly Chocolate Truffles

desserts, french, stuffing

1 cup heavy cream
10 ounces bittersweet chocolate; chopped
3 tablespoons sweet butter
1 pound (to 1 1/2 pounds) bittersweet choco
6 ounces almonds (optional)-blanched by boil
cooled and the skins slipped off

In a heavy pan, bring the cream to a simmer (a microwave and a glass bowl is just as good for this). Remove from the heat and whisk in the chocolate and butter. (The smaller they are cut up, the easier this will be.) Refrigerate until firmly set, stirring now and then. In the refrigerator compartment this will take about 4 hours. Use the - Freezer and you can cut that down to under an hour, but with much more frequent stirring. Using a melon baller or spoon, scoop out a tablespoon or so of chocolate and use your hands to form balls about 3/4" to 1" in diameter. Spread them on a cookie sheet and - Freeze for an hour. Spend the hour licking your hands clean. While the balls are - Freezing, chop and carefully heat, in a double boiler or heavy pot, the remaining chocolate. Stir until melted. Allow to slowly cool until it feels just warm to your skin. The object is to have it just above the melting point so that when the frozen chocolate balls are dipped in it, they gather and congeal a thickish coating around them. When the centers are frozen and the chocolate is ready, take each one and drop it into the coating, roll it quickly about, then remove it with the tines of two forks and drop it onto a sheet of wax paper. If the coating thickens too much, reheat it a little, perhaps using a microwave. When all the truffles are dipped, you can serve them right away. If they will be stored or transported, refrigerate them awhile longer first. Variation: For a delicious variation in flavor and texture (and more truffles), use the almonds: Toast them in a 350° oven until they turn a medium brown. Take them out, allow to cool, then coarsely chop. Add them to the truffle mixture when it is lukewarm but not yet set, then proceed as before. If you're making both kinds of truffle, it's nice to reserve some chopped almond and sprinkle it on top just after dipping. Although the truffles should be stored in the refrigerator, if they arrive at the table at room temperature they'll virtually explode in your mouth. NOTES : Homemade succulent bon-bons easier than you can imagine. In some circles, chocolate truffles are the ultimate in chocolate indulgence: soft and creamy-smooth with an intense chocolate flavor and crunchy coating. Yet they are not hard at all to make and only use a few common ingredients. Enjoy making something that retails at $15 a pound for no more than the cost of butter. The success of your truffles will depend almost entirely on the kind of chocolate you use (although a cheap salted butter can also detract pretty effectively). The best combination of quality at reasonable price is Ghirardelli Bittersweet. 0 0 222 2253 18 0

Yield: 30 servings

Preparation Time: 4:00

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