mentioned before that I make food for my frisbee team on a regular basis. This is one of those moments. What is simple, elegant, and irresistable and
Make these anytime. Literally, they're just chocolate and cream. How badly could you mess that up?
adapted from Smitten Kitchen
makes about 60 truffles
note: Don't double the recipe. It doesn't work like that. So these are precious.
1 bag (about 11 oz) bittersweet chocolate chips
2/3 cup heavy cream
unsweetened cocoa powder for dusting
Place about 3/4 chocolate (8 oz) in a bowl and bring heavy cream to a boil in a small heavy saucepan. Make sure your pan is small, so you’ll lose the least amount of cream to evaporation, and heavy, which will keep the cream from scorching. When boiled, pour the cream over the chocolate, which will melt as you stir.
Be careful to stir slowly (don't whisk; you want to incorporate as little air as possible) until ganache is smooth.
Place in fridge until thick enough to hold a shape, about 45 minutes to an hour. Then, take two spoons. Scoop a small amount of ganache onto one spoon and scrape onto another, transferring back and forth until it hold a smooth spherical shape. Drop onto a plate or cookie sheet. Do this for all the ganache (it will look like not enough, but by the end you'll have 60). Freeze until firm, about 15 minutes.
Meanwhile, melt remaining chocolate (3 oz) in a small bowl and smear some on a gloved hand. Gently rub each chilled truffle to coat lightly with chocolate.
As you finish each ball, toss the truffles in a bowl cocoa powder and dig up with a fork. Shake truffles in a sieve to eliminate excess powder when you're done.
Store truffles in the refrigerator.