Academy Dark Truffles

Title:
Academy Dark Truffles

Yield:
40 Servings

Categories:
Candies,
Desserts




Ingredients:





 2 3/4 lb Bittersweet chocolate


     2 c  Heavy cream


     2 oz Orange liqueur


     2 oz Almond liqueur


     1 ts Vanilla extract


     6 oz Softened unsweetened butter


   1/4 c  Cocoa powder


          Parchment paper


     1 lb Dark baker's chocolate


          Melted white chocolate


          (optional)






 Shave chocolate into tiny pieces; set aside. In a large saucepan,


 blend together cream, liqueurs and vanilla and heat until the cream


 begins to scald; remove from heat. Add the chocolate pieces and whisk


 for 2 to 3 minutes or until the ganache is satiny and smooth, with no


 lumps of cream or chocolate. Transfer ganache to a bowl and allow to


 cool (at room temperature) below 90 degrees. Cut butter into small


 pieces and add, piece by piece, to the ganache, stirring well. Allow


 ganache to cool and become somewhat firm. Line a baking pan with


 parchment paper. Using a SMALL ice cream scoop, shape ganache into


 mounds and place them on the parchment. Refrigerate until set. Dust


 hands with cocoa powder; shape each mound into uniformly-shaped balls


 and refrigerate.


 


 Melt chocolate in a double boiler. Arrange two sheets of parchment


 paper on work surface. Drop a truffle into melted chocolate, retrieve


 with fork and tap the truffle 4 or 5 times against the surface of the


 chocolate to get rid of the excess. Then scrape the sides of the pan


 with the fork and drag the fork (with the truffle on it) across one


 sheet of parchment paper to remove more chocolate. Place the finished


 truffle on the clean parchment; repeat with remaining truffles. If


 desired, use melted white chocolate to pipe designs onto tops of


 truffles.


 


 File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmkah001.zip