GMA Recipe: Ebony And Ivory Chocolate Truffles

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Ebony And Ivory Chocolate Truffles
From Marcel Desaulniers
1996

Ingredients

7 1/2 oz. white chocolate, chopped into 1/4-inch pieces

8 oz. semisweet chocolate, chopped into 1/4-inch pieces

3/4 c. heavy cream

5 tbsps. unsweetened cocoa

Directions

Place the white and dark chocolates in separate stainless steel bowls. Heat the cream in a 1 1/2-quart saucepan over medium heat. Bring to a boil. Pour 1/4 cup of boiling cream over the white chocolate and the remaining 1/2 cup over the dark chocolate and allow to stand for 4 to 5 minutes. Stir each with a separate whisk until smooth, and allow to cool for 1 hour at room temperature. Refrigerate the two ganaches for 15 minutes, stirring every 5 minutes.

Line a baking sheet with parchment paper. Portion 36 heaping teaspoons of dark chocolate into separate mounds on the parchment paper. Top each teaspoon of dark chocolate with a level teaspoon of white chocolate. To fashion the truffles, roll each portion of chocolate in your palms in a gentle circular motion, using just enough pressure to form smooth rounds. Roll the rounds of chocolate in cocoa until completely covered. Make about 3 dozen.

Death By Chocolate: The Last Word on a Consuming Passion by Marcel Desaulniers (Copyright 1992 Rizzoli International Publications, Inc. $25).