Chocolate Truffles

Filling (ganache):

1 cup light cream
15 oz chocolate (chips or chopped)
2 tbsp butter
1/8 tsp salt (unless using salted butter)
1 tbsp congac or brandy


Coating:
12+3oz chocolate


1. Over medium heat, bring the cream to a simmer or slow boil
2. Put filling chocolate and butter in a bowl and pour in hot cream
3. Let sit for 1 minute to allow chocolate to melt and then wisk thoroughly
4. Wisk in congac. Can substitute 1 tsp of vanilla extract or leave out
5. Refrigerate until it can hold its form
6. Scoop 1 tsp balls of ganache onto a lined cookie sheet
7. Refrigerate 10-15 minutes to harden

8. Melt 12oz of chocolate in a double boiler
9. Remove from heat and stir in remaining chocolate until melted. This is to seed the chocolate to temper it.
7. Wash hands in cold water so they will not melt the ganache too much. Roll each ball in your hands to shape. Dip in chocolate and place back on cookie sheet to harden at room temperature.

Yields about 50 truffles. If you get more than 50 balls, you may need more coating chocolate. Melt 3/4 of the chocolate and then mix in the remaining 1/4 after removing from the heat.

To make the centers extra soft, add another 1/2 to 1 tbsp of brandy. You will have to freeze the balls to keep them hard enough to roll and then refreeze before coating.

Recipe written by Jeffrey Dwoskin (http://www.jeffdwoskin.com/)