6 ounces semisweet chocolate, chopped into small pieces
1/4 cup (1/2 stick/2 oz./56g) butter, cut into small pieces (no substitutes)
3 tablespoons whipping cream
1 beaten egg yolk
3 tablespoons champagne or whipping cream
1/4 cup unsweetened cocoa powder, sifted confectioners' sugar (icing sugar) or small white decorative candies (for rolling truffles in) and/or melted white or dark chocolate for drizzling over truffles
For Chocolate Coating (optional)*See Note Below
8-16 ounces best quality bittersweet chocolate or white chocolate, chopped into small pieces, melted
1. Combine semisweet chocolate, butter, and the 3 tablespoons whipping cream in a heavy, medium saucepan. Cook and stir over low heat until chocolate is melted, stirring constantly. Gradually stir about half of the hot mixture into the egg yolk, Return entire mixture to the saucepan. Cook and stir over medium heat for 2 minutes.
2. Remove from heat. Stir in champagne or 3 tablespoons whipping cream. Transfer truffle mixture to a medium mixing bowl; chill about 1 hour or until mixture is completely cool and smooth, stirring occasionally.
3. Beat cooled truffle mixture with an electric mixer on medium speed about 1 minute or until color lightens and mixture is slightly fluffy. Chill about 30 minutes more or until mixture holds its shape. Scrape a small ice cream scoop, melon baller, or spoon across the surface of the cold truffle mixture, forming 1-inch balls. Place balls on a baking sheet lined with waxed paper. Refrigerate until very firm.
4. Gently dip balls in melted white or dark chocolate*, or roll in unsweetened cocoa powder, sifted confectioners' sugar, or small white decorative candies until evenly coated, reshaping as necessary. Place truffles on wax paper lined cookie sheet, and if desired, drizzle with melted white or dark chocolate. Store in airtight container in refrigerator until ready to serve. Serve in decorative foil candy cups, if desired.
Makes 25 to 30 truffles.
Depending on how many of the truffles you are going to coat in chocolate, you will need anywhere from 8-16 ounces of chocolate, melted. If not coating truffles in chocolate at all but rolling them in cocoa, powdered sugar, or white decorative candies, you will not need this extra chocolate for this recipe.
Prepare truffles as directed and store tightly covered in the refrigerator up to 2 weeks.
Date: January 8, 2003