Bittersweet Chocolate Truffles

Making a good bittersweet truffle is very easy if you understand just a few basic rules. First, your truffles will only be as good as the chocolate that you choose, so please use the best chocolate possible for great results. Second, make sure that you eat (or share) your truffles soon after making them. Truffles have a very short shelf life, and are best eaten fresh. The delicate texture and flavor balance of these creamy bittersweet chocolate truffles coated with unsweetened cocoa powder are wonderfully complemented by fresh fruit and champagne.

Ingredients:

For the Graham Crackers:
1 lb. bittersweet chocolate (I recommend either E. Guittard 72% or El Rey 71%), finely chopped.
1 cup organic heavy cream or whipping cream (try to find cream that is not “Ultra-Pasteurized)
1 whole vanilla bean
8 ounces unsweetened cocoa powder

Instructions:

In a small saucepan over medium heat, bring the cream to a gentle boil. Remove from heat.

Split the vanilla bean open and scrape out the vanilla seed into the cream and let steep for 10 minutes.

Bring the cream back to a gentle boil over medium heat.

Pour the cream over the finely chopped chocolate and let sit for 5 minutes.

Whisk the chocolate and cream mixture together until very smooth. This is referred to as ganache, a mixture of chocolate and cream.

Refrigerate in an airtight container, for at least 5 hours or overnight.

Using a small melon baller or a small teaspoon, scoop small balls of ganache into your hand and roll until somewhat smooth and round. These should be approximately 1” in diameter.

Place cocoa powder in a shallow bowl or pan. Roll the truffles in cocoa powder to coat.

Truffles may be stored for up to two weeks at a cool room temperature(55-65 degrees) in an airtight container. Do not refrigerate or freeze; this damages the texture of the creamy ganache.