- 1 1/2 Cups heavy whipping cream
- 2 pounds milk couverture chocolate, very finely chopped
- Dutch-processed cocoa powder
- 80 small fluted paper cups (optional)
Couverture chocolate contains at least 32 percent cocoa butter which makes the chocolate more fluid.
Place cream in heavy, 2-quart saucepan over medium heat until it just comes to a simmer. Remove from heat and immediately sprinkle 1 pound of chocolate into cream. Cover and allow to sit for 5 minutes; the heat should melt the chocolate. Stir very gently until smooth.
Pour mixture into shallow bowl. Cool to room temperature, cover with plastic wrap, then allow to sit, preferable overnight, until firm enough to roll (or you may refrigerate until firm, about 4 hours).
Coat your hands with cocoa powder and roll chocolate mixture (called ganache) into 3/4-inch balls. Place in a single layer on a jelly roll pan and refrigerate until very firm.
Line a jelly roll pan with aluminum foil. Temper the chocolate (instructions follow). Dip truffles in warm chocolate. Place on prepared pan. Refrigerate until firm. Place in paper cups, if desired, and serve at room temperature.
To temper milk chocolate: Finely chop the chocolate. Place about two-thirds of it in the top of a double boiler, over gently simmering water. Stir gently to melt the chocolate, but try not to incorporate any air. Heat the chocolate to 110 degrees, then remove from heat. Make sure you put the pan on a towel, so there is no possibility of dripping any water into the chocolate. Add about one-third of the remaining chocolate and stir gently. Slowly add the remaining chocolate until the temperature drops to 79 degrees. You may not get to add all the chocolate. Put the pot back over hot, but not simmering water. Rewarm the chocolate to 86 degrees. Retain this temperature while you dip the chocolate, stirring occasionally.