1. Butter an 8-inch square pan; line bottom with parchment.
Chop 1 pound chocolate into 1/4-inch pieces; place in a large heat-proof bowl.
2. Bring cream to a boil over medium-high heat; pour
immediately all at once over the chopped chocolate. The cream must cover
all of it. Mash the large pieces with a wooden spoon. The two should sit for at
least 2 minutes until the chocolate melts. DO NOT STIR. Then stir chocolate and
cream with a rubber spatula, in one direction, until totally combined; do not
whip. Add flavorings and stir, again.
Allow to sit at room temperature for10 minutes.
3. Turn ganache onto a cutting board. Using a very sharp
knife, trim edges to form right angles. Cut into 7 strips about 7/8-inch wide.
Cut strips crosswise to form cubes. (Use a straight ruler as a guide. Mark all
measurements and score with a knife. Then, cut.) Place on a parchment-lined
tray; chill for 5 minutes if soft, otherwise proceed to the next step.
4. Once an additional 1-1/2 pounds of chocolate is tempered,
use it immediately. Drop truffles into tempered chocolate one at a time; turn
over completely to cover. Use a chocolate-dipping fork to lift truffle out. Tap
fork; allow excess to drip back into bowl. With a second dipping fork, slide
truffle onto a parchment-lined tray. Working as quickly as possible, repeat with
remaining truffles (if tempered chocolate cools too much, it goes out of
temper). When all truffles are dipped, you may drizzle with excess tempered
chocolate.
5. Allow truffles to sit for at least an hour or overnight to
fully set. Store at room temperature in a cool, dry place.
Martha Stewart Living
