Amedei Tuscany CHOCOLATE TRUFFLES
1 cup (227 gr) of heavy cream
2 tablespoons (28 gr) butter
18 oz. (510 gr) Amedei Toscano Black 70% chocolate Gocce (drops) or couverture chopped fine
1 cup (100 gr) of cocoa powder
MAKE the GANACHE.
Combine the chocolate and butter in a microwave safe bowl. Microwave for 30 seconds on high. Remove and stir. Repeat until melted but not hot.
Heat the heavy cream in a heavy enameled or stainless lined saucepan over low heat until warm. Do not bring to a boil. Remove from stove top. Use a silicone spatula to stir the melted chocolate into the warm cream. The ganache should be smooth.
Transfer to a bowl or shallow baking pan. Cool in refrigerator for 1 hour.
MAKE the TRUFFLES.
Line a baking sheet with parchment paper. Using a teaspoon, scoop the ganache and shape into a ball with the palm of your hands. Place on parchment. Work quickly.
Continue until all the ganache is gone. Chill in refrigerator for 10-15 minutes until firm. Place cocoa powder in shallow bowl. Roll chilled ganache in the cocoa powder until well coated. Sift a little more cocoa powder over the truffles. Place on clean parchment or in paper candy cups. Allow to set in a cool, dry place.