Chocolate Chip Truffles

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Chocolate Chip Truffles

Three layers of deep dark chocolate

 

Ganache

9 oz semisweet chocolate

1 c. heavy cream, room temperature

3 oz dark sweet chocolate, chopped into small chunks

1 Tablespoon Sabra Orange-chocolate liqueur

 

Dipping

16 oz. dark sweet chocolate

1/4 cup vegetable oil

 

Garnish

1 cup dark chocolate shavings.

Prepare ganache by chopping or grating semisweet chocolate into msall

pieces. Place in top half of double boiler along with cream.

 

Put hot (not boiling) water in bottom of double boiler, taking care that

water doesn't touch top half. Stir with a wooden spoon. When melted,

beat vigorously until smooth. Remove from heat and let cool to room

temperature.

 

When ganache is at room temperature, add Sabra Liqueur and dark

chocolate chunks, stirring until thoroughly blened. Transfer to covered

bowl and refrigerate overnight to harden.

 

Take a little ganache at a time and form 1 " balls, using fingertips

(with as little contact as possible so the chocolate doesn't soften).

Keep unused portion refrigerated as you work. Place balls on waxed

paper-lined baking sheet; continue until ganache is used up. Refrigerate

baking sheet until ganache is hardened, overnight or up to two days.

Allow to set in refrigerator at least two hours before loosely covering

with waxed paper.

 

Dipping

Prepare chocolate coating with 16 ounces dark sweet chocolate and 1/4

cup vegetable oil. Chop or grate chocolate into small pieces. Heat

chocolate and oil together in top of double boiler over hot water,

stirring with a wooden spoon until smooth. Insert candy thermometer and

begin dipping the ganache balls when temperature registers between

85-90F. If chocolate begins to cool and thicken before you're finished

dipping, reheat over hot water.

 

Work with 1/2 dozen ganache balls at a time, keeping the rest

refrigerated. Drop ganache into the chocolate, turning until completely

covered. Lift with fork, letting excess drain off, then gently rap fork

against rim of pan to remove more chocolate. Gently slide tuffle off of

fork (using a butterknife) onto waxed paper-lined baking sheet. Repeat

with remaining truffles.

 

Garnish

Garnish truffle by sprinkling dark chocolate shavings over top. Repeat

with remaining truffles. Refrigerate truffles overnight or until firm.

Allow to set in refrigerator at least 2 hours before loosely covering

with waxed paper.

 

Makes approximately 40.