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black forest truffles
by Joan
Candy Other Confections
Ingredients
•1 lb plus 9-oz bittersweet or semisweet, finely chopped
• chocolate
• (divide 1 lb into 12oz & 4oz before chop)
•2/3 cup whipping cream, scald over medium heat
•2 tablespoons plus 2 tsp kirsch
•1/2 cup finely chopped dried cherries
•3 tablespoons to 4 T unsweetened Dutch process cocoa
Steps
1. Melt 9 ozs chocolate over hot water stirring with rubber spatula until
melted. Remove from heat.
2. Pour scalded cream into chocolate; blend until smooth. Stir in kirsch
and cherries. Transfer to bowl, cover with plastic wrap, let cool to room
temp. Refrigerate until thick, about 3 hours.
3. Using teaspoon, scoop out rounded mounds of truffle cream and place on
baking sheet lined with waxed paper. Cover with plastic wrap and freeze
until firm, about 2 hours.
4. To form truffles. sprinkle some cocoa on your hands and shape truffle
cream ito balls. Return them to baking sheet, cover with wrap and freeze
until firm, about 2 hours.
5. In double boiler over simmering water, melt 12 ozs of chocolate. Stir
often with rubber spatula until melted. Remove from heat and blend in
remaining chocolate, 1 T at a time, allowing chocolate to melt after each
addition. (tempers chocolate for dipping) Instant read thermometer should
read 88F to 90F.
6. Dip truffles in choolate, shake off excess. Place on baking sheet
lined with wxed paper, quickly dust tops with cocoa and insert gren
florist wire stem, if desired. Refrigerate for 15 minutes to set
chocolate. Store between waxed paper in airtight containers in
refrigerator for up to 3 weeks or in freezer for up to 2 months. Serve at
room temperature.
