Main Ingredients:

See below ingredients

Cooking Preparation of the Recipe:

8 oz Semisweet chocolate; chopped into 1 1/4 inch pieces
4 oz Unsweetened chocolate; chopped into 1/4 inch pieces
2/3 c Heavy cream
2 tb Unsweetened cocoa; sifted
2 tb Confectioners' sugar; sifted
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). 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 tablespoons 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.

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