I remember the first time I tasted a chocolate truffle. I thought there had been some mistake. Clearly this food was not intended for mere mortals. It had somehow slipped through the boundries between our world and the god’s! Manna, Ambrosia, Theobroma–do we even deserve this stuff? In my opinion, it ranks very high up in the “top 5 things I would like to put in my mouth” category. Considering all the yummy stuff out there, both sweet and savory, this is lofty praise indeed! A total indulgence not to be taken in excessive amounts, one must also take care not to fall prey to icky, sub-standard examples of pseudo-truffles. Especially not when they are so incredibly simple to prepare! Use high quality chocolate and prepare to impress youself and others if you have never tried to make these yourself! If you are less of a deep-dark chocolate lover, just substitute the 60% for all semi-sweet, or a good quality milk.
3/4 cup heavy cream
4 oz. good quality semi-sweet chocolate (52% cocoa), chopped small
4 oz. good quality bittersweet chocolate (60% cocoa), chopped small
2 tablespoons unsalted butter, softened
Toasted coconut—-in this case, I use regular sweetened coconut and toast it in the oven
Toasted almonds, chopped very small
Good quality cocoa powder
In a small, heavy saucepan, place the cream. Heat to a slight simmer. Pull from the heat and add the chocolate,and softened butter. Stir gently together until chocolate is melted and the mixture is smooth. Put truffle mixture into a bowl and cover with plastic wrap. Refrigerate several hours. Using a small scoop, take the chilled truffle mixture and scoop into small balls. Set on a baking sheet lined with parchment or a Silpat liner. Refrigerate until firm. Roll truffles in your hands to form the round shape you want and roll into the different coatings. Store in refrigerator.