Friday, April 24, 2009
8 oz bittersweet or semisweet chocolate
½ cup heavy cream
1 tsp pure vanilla extract
½ cup cocoa powder
Chop the chocolate into small pieces and put it in a heat-proof bowl. In a small saucepan, bring the cream just to a simmer., then pour it over the chocolate in the bowl. Let it stand for about 10 minutes or until the chocolate has melted. Stir until smooth. Cover the mixture and let stand at room temperature for 45 minutes.
Stir in the vanilla. Now beat with a hand mixer until the mixture has lightened in color and holds a soft peak, about 3 minutes. Chill in the refrigerator for 15 to 20 minutes.
Sift the cocoa powder over a baking sheet. To shape the truffles, use 2 spoons (I used 1 tsp measuring spoons) to measure out small lumps of chocolate just as your would drop cookie dough, and drop them onto the cocoa-lined baking sheet. Rub your hands in some cocoa powder to keep the chocolate from sticking. Them pick up one of the lumps of chocolate and lightly roll it between the palms of your hands to a form a ball. Put the truffle back on the baking sheet and roll it in the cocoa powder until it is entirely covered. Do the same with the rest of the truffles. Put all of the truffles on a plate and loosely cover with plastic wrap. Refrigerate until ready to serve. They will keep for up to a week. Take them out of the fridge 15 minutes before you serve them.