User's Manual

1/4 cup unsweetened Dutch-process

cocoa

15 ounces good quality bittersweet or

semi-sweet chocolate such as

Ghirardelli, Lindt or Callebaut, broken

into 1-inch pieces, chilled

3/4 cup + 1 tablespoon heavy cream

2 tablespoons unsalted butter

3 tablespoons brandy or other liqueur

1-1/2 tablespoons vanilla

Insert the metal blade. Pulse to sift the cocoa; remove and reserve. Pulse to finely chop the

chocolate, 20 to 30 times. Heat the cream in a saucepan or in the microwave until it is just

bubbling at the edges. Stir in the butter. With the machine running, pour the mixture down

the small feed tube and process until the mixture is smooth, about 1 minute.

Scrape the work bowl.

With the machine running, add the brandy and vanilla; process to incorporate, about

10 seconds. Transfer the mixture to a small bowl. Cover with a piece of plastic wrap

placed directly on the chocolate. Refrigerate until firm.

Divide the ganache into 32 equal portions. Shape into imperfect balls. Refrigerate 30 minutes.

Dip the balls into the cocoa to coat lightly. Refrigerate for up to a week, or freeze for a month,

well wrapped. If necessary, redust the truffles in the cocoa.

Nutritional analysis per truffle:

Calories 100 (62% from fat) • carbo 9g • pro 1g • fat 7g

sat. fat 1g • chol 10mg • sod 3mg • fiber 1g

Dark Chocolate Truffles

A chocolate lover’s dream come true.

Makes 2 cups ganache / 32 truffles

Preparation: 5 - 10 minutes, plus about 2 hours for chilling

and 15 - 20 minutes to shape and dust the truffles

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