CHOCOLATE TRUFFLES

Chocolate Truffles image

Provided by Susie Fishbein

Yield Makes 30 to 36 truffles

Number Of Ingredients 5

12 ounces good-quality semi-sweet or bittersweet chocolate
2/3 cup heavy cream or nondairy whipping cream
2 tablespoons Dutch processed cocoa powder
2 tablespoons confectioner's sugar
3 tablespoons finely chopped unsalted pistachios, almonds, or hazelnuts

Steps:

Finely chop the chocolate by hand or in a food processor fitted with a metal blade, and place in a medium bowl. Pour the cream into a small heavy saucepan. Bring to a rolling boil over medium heat. Pour the cream over the chocolate. With a wooden spoon, gently stir to melt the chocolate. Don't whisk or stir too strongly or you will incorporate air. Cover. Chill until firm, about 2 hours.
Line a baking sheet with parchment or waxed paper. With a small melon baller or ice-cream scoop, drop mixture by rounded teaspoonfuls onto prepared sheet. Freeze until firm, about 20 minutes.
Place the cocoa, confectioner's sugar, and chopped nuts into 3 separate shallow bowls.
Roll 1/3 of the balls into the cocoa mixture, 1/3 into the confectioner's sugar, and 1/3 into the chopped nuts. Quickly roll between your palms to form them into a perfect round shape. You may need to re-roll in the nuts or sugar if too much falls off. Return to parchment-lined baking sheet or other parchment-lined container, in a single layer. Cover with plastic and chill until ready to serve. Can be made 10 days ahead; keep refrigerated.