Gale's Famous Truffles
These truffles are for chocolate lovers only! Use the best-quality chocolate you can find for these indulgent morsels.
12 ounces bittersweet chocolate, finely chopped
1 1/2 cups crème fraîche*
1/2 cup (about 3 ounces) chopped dried plums
About 1 cup Dutch-processed cocoa powder
1 pound high-quality semi-sweet chocolate, coarsely chopped
Place bittersweet chocolate in medium bowl; set aside. In small saucepan, bring crème fraîche and dried plums just to a boil over medium heat, stirring constantly. Transfer to food processor; process until smooth. Add to bittersweet chocolate; stir until chocolate is melted. Cover; let stand 8 hours.
Spoon chocolate into small mounds (about 2 teaspoons each) onto wax paper-lined baking sheets. Freeze 30 minutes or until just set. Using cocoa powder covered hands, roll each into a ball. Freeze 2 hours or until firm.
Place 1 cup cocoa powder in baking pan; set aside. Melt semi-sweet chocolate in small heatproof bowl, set over simmering water, stirring occasionally. (Chocolate should be fluid and barely warm.) Using fork, dip each chocolate ball into melted chocolate, shaking off excess chocolate. Roll in cocoa powder to coat lightly. Let stand 2 minutes to harden slightly. Transfer to shallow pan; refrigerate, uncovered, 30 minutes. Store, airtight, in refrigerator. Bring to room temperature before serving.
Tip: One cup whipping cream and 1/2 cup sour cream may be substituted for crème fraîche. Heat cream and dried plums just to a boil; process in food processor or blender until smooth. Stir into bittersweet chocolate until melted; stir in sour cream. Proceed as above.
Recipe created by Gale Gand.
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