MMMMM----- Recipe via Meal-Master (tm) v8.06

     Title: Charles Chocolates Bittersweet Chocolate Truffles
Categories: Five, Chocolate, Dairy
     Yield: 60 servings

     1 c  Heavy cream
     1 lb Bittersweet chocolate; fine
          - chopped
     1    Whole vanilla bean
   2/3 c  Unsweetened natural cocoa
          Powder

 Place the cream in a small saucepan over medium heat and
 bring to a simmer. Remove from the heat and set aside.
 Place the chopped chocolate in a heatproof bowl and set
 aside.

 Split the vanilla bean lengthwise and use the back of a
 paring knife to scrape the vanilla seeds into the cream.
 Discard the pod or reserve it for another use. Let the
 cream and vanilla steep for 10 minutes.

 Return the cream to a gentle simmer over medium heat.
 Pour the hot cream over the reserved chocolate and let
 it sit undisturbed for 5 minutes.

 Whisk the chocolate and cream together until very
 smooth.

 Pour the chocolate mixture into an 8x8" baking dish.
 Cover and refrigerate until hardened, at least 5 hours.

 Using a small melon baller or a small teaspoon, scoop a
 1" sized ball of the chocolate mixture into your hand
 and roll it between your palms until it's somewhat smooth
 and round.

 Place on a baking sheet and repeat with the remaining
 chocolate mixture.

 Place the cocoa powder in a shallow bowl or pan. Roll
 the truffles in the cocoa powder until evenly coated.

 Store the truffles at a cool room temperature for up to
 2 weeks in an airtight container, but do not refrigerate
 or freeze them - this damages the texture of the creamy
 chocolate.

 RECIPE FROM: https://www.chowhound.com

 Uncle Dirty Dave's Archives

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