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1 1/2 cups heavy cream
12 ounces best-quality bittersweet chocolate, chopped
1/2 cup smooth peanut butter
1 1/2 pounds semisweet chocolate
1 1/2 cups Dutch-process cocoa powder
- Heat the heavy cream in a small saucepan, and
as soon as it boils, turn off the heat. Meanwhile, put the chopped bittersweet
chocolate in a medium bowl. Pour the hot cream into the bowl. Whisk until the
chocolate is melted and the mixture is smooth, add the peanut butter and whisk
until smooth. Cover and let rest in a cool place overnight–do not refrigerate.
The mixture will become firm but not hard.
- The next day, scoop balls of truffle mixture
using an ice cream scoop onto baking sheets lined with parchment paper.
Refrigerate until set, about 1 hour. Use your palm to gently press down the
point that sticks up on each truffle. Transfer to the freezer and freeze until
hard, 2 to 3 hours or overnight.
- Melt the semisweet chocolate in the top of a
double boiler set over barely simmering water. It should be liquid, but not so
hot that you can’t touch it. Spread the cocoa powder out on a sheet pan with
sides.
- Working in 2 batches to avoid crowding the pan
of cocoa, dip the frozen truffles one at a time into the melted chocolate,
shaking off any excess. Set coated truffle on the cocoa. Gently but thoroughly
shake pan containing the truffles and the cocoa after the chocolate has
started to set until truffles are completely coated. Carefully remove to
another pan and refrigerate, uncovered for 30 minutes. Transfer to an airtight
container and keep chilled.
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