From our Chocolate Week Demo: Gourmandise Desserts
Recipe courtsey of Pastry Chef/Owner Clemence Gossett
10 oz bittersweet chocolate, finely chopped
1 cup heavy cream
1 ¾ oz butter, room temperature
cocoa powder
Assorted finely chopped toppings
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1) Place the chopped chocolate in a medium-sized bowl
2) In medium saucepot, bring the heavy cream to a full boil, stirring occasionally.�
3) Pour the hot cream directly over the center of the chocolate. Allow it to sit for 15 seconds.
4) Using a spatula, stir the cream and chocolate until the mixture is smooth. Cool for 1 minute..
5) Stir in the butter and place the bowl in the refrigerator to cool for 15 minutes.
6) Pour the contents into a baking pan and freeze for 30 minutes, or until the mixture is firm.
7) Prepare a small bowl fitted with a sieve on top.�
Using either a pastry bag (at which point you would use the ganache before it is too firm) or scoop, form small balls of chocolate. Drop them in the sieve, cover with cocoa powder and shake until the truffle is evenly coated. Roll into desired toppings and keep refrigerated!
Purchase items in BOLD in-store at Surfas or online at Culinary District!