I found this recipe in a magazine about 24 years ago and have made them every year since. It was developed by Rose Levy Beranbaum of the Cordon Rose Cooking School in NYC – and all I can say is “Rose, you created a kick ass timeless recipe!”
This is a great activity to get your kids involved in – my son and I used to make these for his Grandmas.
- 7 oz (200 g) dark chocolate – I used PC Extra Dark and it took 33 squares to make 7 oz. – chopped up
- 1 ½ cups (375 mL) whipping cream 35% MF
You need a heavy bottom pot for this – or the cream will scorch.
Pour the cream into the pan and heat over medium low heat until it comes to the boil. Boil, stirring until reduces by half – it takes about 10 minutes. Professional home economist tip: it goes from white to a light creamy yellow. If you aren’t sure if it has reduced by half pour it into a measuring cup.
Remove from heat and add all of the chopped chocolate.
Stir until it has completely melted. Pour into a shallow glass pan and place UNCOVERED in the fridge away from any strong smelling foods. Let set for 4-5 hours.
Meanwhile assemble what you want to roll the truffle in: I like crushed toffee, ground almonds, coconut, and chocolate cookie crumbs.
Remove from the fridge and let warm up for 10 minutes.
Using a spoon, scoop out about 1-2 tsp (5-10 mL) of the chocolate and roughly form into a ball – I use my fingertips. Roll into the toppings of your choice. Place in a container and store covered in the fridge for up to 3 weeks. Must be stored in the fridge.
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