In this recipe, truffles are rolled in cocoa powder or ground nuts right after they're coated with melted chocolate. Dutch-processed cocoa powder is best for coating the truffles because it's higher in colour and less acidic than natural cocoa powder, but if you can find only natural cocoa, use it instead.
Ingredients (yields about 45)
12 ounces semisweet chocolate (55% to 60% cacao), coarsely chopped or broken into pieces
1 cup heavy cream
2 tablespoons unsalted butter, softened
1 cup cocoa powder (preferably Dutch-processed); more as needed
8 ounces semisweet chocolate, chopped
6 ounces finely chopped toasted nuts (such as almonds, hazelnuts, walnuts, pecans, peanuts and pistachios)
Method
1. Grind the chocolate in a food processor until it reaches the consistency of coarse meal, about 30 seconds.
2. Bring the cream to a boil in a small saucepan over medium heat.
2. Bring the cream to a boil in a small saucepan over medium heat.
3. Add the cream to the food processor and process until smooth, about 10 seconds.
4. Add the butter to the warm (but not hot) ganache while it's still in the food processor.
5. Process until smooth, about 10 seconds. Transfer to a medium bowl, cover tightly with plastic wrap, and refrigerate until firm, at least 2 hours or overnight.
6. Put the cocoa powder in a large bowl. Using 2 teaspoons, shape rounded, heaping teaspoonfuls of truffle mixture and drop them onto a large, parchment-lined baking sheet.
7. When all of the truffles are scooped, dip them in the cocoa and use your palms to roll the truffles into smooth 1-inch balls (don't worry about making them perfect; slightly irregular truffles have an appealing homemade appearance).
8. Transfer the truffles to the refrigerator.
9. Melt the chocolate in a medum heatproof bowl set in a small skillet of barely simmering water, stirring occasionaly until smooth.
10. Transfer the bowl to a work surface.
11. Working in batches, use your fingers or a couple of forks to coat the truffles with the melted chocolate.
12. Coat the truffles again with the remaining cocoa or chopped nuts (if using), and return them to the baking sheet.
13. If using your hands, you'll have to stop and wash off the chocolate in between batches.
14. Let the truffles sit at room temperature for at least 15 minutes before serving.
MAKE AHEAD Truffles will keep for up to five days in an airtight container in the refrigerator. Bring them to room temperature before serving.
Luxuriate your senses with this simple indulgence!
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