intoxicating dark chocolate truffles

How To Make intoxicating dark chocolate truffles

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  Step 1
  In a food processor bowl, break up the chocolate.
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  Step 2
  Pulse the chocolate between 15-18 pulses, until the chocolate is in small pieces.
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  Step 3
  After the the chocolate is in small pieces, I place it in a heat proof bowl, then weigh it to make sure I've 8 ounces. Set the bowl of chocolate aside.
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  Step 4
  In a heavy duty small saucepan, add the whipping cream.
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  Step 5
  Over low heat, bring whipping cream to a boil.Stir the whipping cream while it comes to a boil.
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  Step 6
  Once the whipping cream comes to a low boil, then remove from heat.
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  Step 7
  Immediately pour the whipping cream over the chocolate in the bowl. Shake the bowl or mix just to the make sure all chocolate is immersed in hot whipping cream.
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  Step 8
  Rest the bowl undisturbed for 2 minutes, allowing the chocolate to melt.
• Step 9
  The mixing is unimportant part when making truffles; starting at the center of the bowl, gently whisk the chocolate and cream together. Keep the circle of movement small at first. You will feel the ganache begin to emulsify, where the chocolate and cream come together as one homogenous mixture. It will start to feel heavier. As soon as this pudding-like mixture comes to the surface, slowly work your whisking circle out towards the edge of the bowl. Continue whisking until the mixture is smooth and fully emulsified, like a thick pudding. The whisk will leave track marks in the surface at this point. (See video)
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  Step 10
  Let mixture cool to 80 degrees. Test with an instant-read thermometer.
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  Step 11
  Once the mixture cools to 80 degrees, add butter and flavoring, stirring to combine.
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  Step 12
  Stir the butter, until incorporated and smooth.
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  Step 13
  Add the liquor, start wit 1/2 tbsp. stirring in until incorporated and smooth. At this this, I taste the ganash and adjust the liquor to taste.
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  Step 14
  Cover with plastic wrap and refrigerate for 1 hour, until gnash is firm. Or, allow the ganache set overnight at room temp. I prefer to let it sit overnight, as flavors intensify.
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  Step 15
  Once chocolate mixture is firm enough, using a small melon baller, or teaspoon, scoop balls (small walnut sized) of the chocolate out of the bowl of ganache. I use #70 scoop which equals 1 tablesoon.
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  Step 16
  For each truffle, scoop 1 level tablespoon onto your hand.
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  Step 17
  And now for the MESSY part: Working quickly, as the heat of your hands softens the truffles quicky; roll into a ball.
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  Step 18
  Drop the truffle ball into the coating(s) of your choice. Evenly coating the entire ball.I used GHIRARDELLI CHOCOLATE 100% UNSWEETENED COCOA and I also toasted the pecans to coat the truffles.
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  Step 19
  To toast the pecans, preheat your oven 400 °F. Line a rimmed cookie sheet or jellyroll pan with parchment paper.Spread pecans in a single layer of nuts on sheet. Bake 4-6 minutes, or until golden and have become fragrant. Every few minutes, shake the sheet to mix the nuts, to help avoid dark or burnt spots.
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  Step 20
  When the pecans have become golden and have become fragrant, remove from oven and transfer nuts to a plate to cool completely.
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  Step 21
  After coating each the truffle, place on cookie sheet lined with waxed paper. Or, if you have cute little cupcake liners, use them!!!!
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  Step 22
  When truffles are completely made, place in the refrigerator for 4 hours to set.
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  Step 23
  Store truffles in air tight container(s) and store in the refrigerator. Serve Dark Chocolate Truffles at room temperature.
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  Step 24
  Silky exotic flavors of rich chocolate, cream and cherry I hope you try them, rate them on my site and let me know your thoughts!!!
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  Step 25
  Ingredients I use:
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  Step 26
  Liquor I used this time:
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  Step 27
  Coating:
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  Step 28
  Happy Valentines Day!!!
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