Recipe from Linda Grishman Sweet on Vermont Artisan Confections, Burlington, Vt. Dark Chocolate Truffles (as demonstrated on VPT Cooks) Yields approximately 35-40 truffles. 14 oz. semi-sweet chocolate 1 c. fresh cream (use fresh local 100% cream) Unsweetened cocoa powder Place chocolate in a bowl and microwave in short bursts until melted. Heat the cream until just before it boils. Immediately add to melted chocolate and mix well, making sure that all the chocolate is incorporated. You should then have a lovely uniform, chocolaty, pudding-like texture. Cover and place in refrigerator until cool and quite firm. Scoop or spoon out small quantities onto a cocoa-dusted sheet pan. Dust your hands in cocoa and roll into bite-sized balls. If the ganache is soft, return it to the fridge until it becomes firm. Once they have set and are firm, roll them in cocoa powder. Store in a sealed plastic bag in the refrigerator until ready to serve. Enjoy.
Keywords: Linda Grishman, chocolatier, Sweet on Vermont, Dark Chocolate Truffle, Vermont Public Television, VPT Cooks. chocloate, vermont, vt
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