I thought about what recipe to give you good folks, and I'm torn. There's my truffle recipe from my chocolate book, or the cookie recipe from my baking textbook. The only issue with the latter is that everything needs to be scaled off. So let's go with ze truffles.
This recipe comes courtesy of The Great Book of Chocolate
by David Lebovitz. He's an American pastry chef who resides in Paris. He's easily one of my role models and his books are amazing.Chocolate Truffles
3/4 C Heavy Cream
8-10 oz. Bittersweet or Semi-sweet Chocolate, chopped
1-3 tsp. Cognac or favorite liqueur
4 oz. Bittersweet or Semi-sweet Chocolate, chopped
1/2 C Unsweetened Cocoa Powder
In a small saucepan, bring the cream just to a boil. Remove from the heat and stir in chocolate until melted. Add liqueur. Pour into a bowl and let stand for at least two hours. If desired, you can chill the mixture, but let it warm up before handling.
Using your hands, a melon baller, or a soup spoon (you'll want to dip the latter two into a bowl of warm water while scooping), scoop the mixture into 3/4" balls. Shape them with your hands into balls and place them on a plate.
Chill truffles thoroughly.
Melt the remaining 4 oz. of chocolate in a saucepan or in a bowl over simmering water. Spread the cocoa powder in a pie plate.
Spread a little chocolate on your hand. Smear the truffle in the chocolate-coated hand and place in cocoa. After doing several, you can shake the pie plate until the truffles are evenly coated. Repeat with remaining truffles.
They can be served immediately or frozen for up to 10 days. Enjoy!( NINE DAYS )