†Yield: about 60 truffles (do not double the recipe)
11 ounces Valrhona
chocolate (56% cacao)
2/3 cup heavy cream
Valrhona cocoa powder for dusting
Finely chop 8 ounces of the chocolate and put in a bowl.
Bring heavy cream to a boil in a small heavy saucepan. Make sure your pan is small, so youíll lose the least amount of cream to evaporation, and heavy, which will keep the cream from scorching.
Pour the cream over the chocolate, mashing any big pieces with a wooden spoon.
Stir with a whisk in circles (donít beat or youíll incorporate air), starting in the center and working your way to the edge, until the ganache is smooth.
Let stand at room temperature until thick enough to hold a shape, about 1 hour, then, using a pastry bag with a 3/8-inch opening or tip, pipe into mounds (about 3/4 inch high and 1 inch wide) on parchment-lined baking sheets. Freeze until firm, about 15 minutes.
Meanwhile, melt 3 more ounces of the same
melted chocolate and smear some on a gloved hand. Gently rub each chilled
truffle to coat lightly with chocolate.
(The secret to a delicate coating of chocolate is to roll each truffle in a smear of melted chocolate in your hand.)
Toss the truffles in unsweetened cocoa powder so they look like their namesakes, freshly dug from the earth. A fork is the best tool for tossing truffles in cacao. Shake truffles in a sieve to eliminate excess cacao.
Store truffles in the refrigerator.