---------- Recipe via Meal-Master (tm) v8.05
 
      Title: Dark Chocolate Truffles
 Categories: Bakery, Candies
      Yield: 1 Recipe
 
      8 oz Semisweet chocolate; chop
           -1/4" pieces
      4 oz Unsweetened chocolate; chop
           -1/4" pieces
    2/3 c  Heavy cream
      2 tb Unsweetened cocoa; sift
      2 tb Confectioners' sugar; sift
 
  Place 8 ounces semisweet chocolate and the unsweetened chocolate in a
  4-quart bowl. Heat the heavy cream in a 1 1/2-quart saucepan over medium
  heat. Bring to a boil. Pour the boiling cream over the chocolate. Allow to
  stand for 5 minutes, thin stir until smooth (now you have ganache).
  Refrigerate the ganache for 1 hour until firm but not hard. Line a baking
  sheet with parchment paper. Using a tablespoon of ganache for each truffle
  (approximately 3/4 ounce), portion 24 truffles, evenly space onto the
  parchment lined baking sheet. Refrigerate the ganache portions for 15
  minutes (so the ganache will be firm enough to roll into truffles.
  truffles). When the ganache is firm enough to handle, remove from the
  refrigerator and individually roll each portion of ganache in your palms,
  in a gentle circular motion, using just enough pressure to form smooth
  rounds. Roll 16 of the rounds in 2 tb cocoa and separately roll 8 in the
  confectioners sugar until completely covered. Store the truffles in a
  tightly sealed plastic container, in the refrigerator. Remove about 1 hour
  before serving. Source: Bakers' Dozen, Marcel Desaulniers, TVFN. MM Waldine
  Van Geffen vghc42a@prodigy.com.
 
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