Adapted from a recipe by Nancy Swartzendruber Photo by D. Lucas Landis
Once you’ve tried the cocoa powder and fleur de sel toppings below, feel free to experiment with whatever you like. Cayenne, ginger, lavender, nuts and cinnamon have all gotten rave reviews at our house.
Makes 45 (.-inch) truffles
6 ounces semisweet chocolate
1 1/2 teaspoons espresso powder
2 ounces cream
8 ounces good dark chocolate
1/8 cup cocoa powder
1 tablespoon fleur de sel or other finishing salt
Place the semisweet chocolate in a heatproof bowl.
Over medium heat, whisk the espresso powder into the cream and warm the cream until just before it boils. Pour the cream over the chocolate and mix together until the residual heat from the cream has melted the chocolate. Place this mixture in the refrigerator until it hardens (45–50 minutes or overnight).
Once the chocolate mixture has set, use a melon baller or a spoon to scoop out teaspoons of the chocolate mixture. Roll these into balls and place on a piece of parchment paper on a cookie sheet.
Place the dark chocolate in a saucepan set over a pan of simmering water. Melt the chocolate and stir until smooth. Dip the … Read More