Chocolate Vanilla Truffles

Makes approximately 20 1-inch truffles

The success of this recipe can be summarized in the following statement: the better the chocolate, the better the truffle. Use the best possible chocolate available for both the ganache filling and the coating, and you will discover the perfection of these truffles. (Valrhona, Scharffen Berger and Callebaut are my personal favorite chocolates.)

Ganache Filling
8 ounces bittersweet or semisweet chocolate, finely chopped
½ cup heavy cream
1 tablespoon vanilla
A miniature ice cream scoop (# 00) or melon baller
glass of hot water
parchment paper
2 baking sheets
serrated knife

Making the filling:
1. Line a baking sheet with parchment paper.
2. Using the serrated knife, finely chop the chocolate. Place into a glass mixing bowl. Set aside.
3. Over medium heat, bring the heavy cream to a low simmer. Pour over the chopped chocolate and add the vanilla. Let set two minutes to melt the chocolate. Gently stir until dissolved and smooth. Cover with plastic wrap and let cool to room temperature.
4. Fill a glass with hot water. This will be used to dip the ice cream scoop between each scoop.
5. Using a miniature ice cream scoop (# 00) or melon baller, scoop out even balls of chocolate. Place on parchment-lined baking sheet. Dip the ice cream scoop in the glass of hot water after each scoop. This enables the ganache to be easily released from the scoop. Repeat until all the chocolate ganache is gone.
6. Pop the baking sheet with the scooped centers into the freezer to set, 10 minutes.

Coating
10 ounces excellent bittersweet chocolate, finely chopped
1 cup Dutch cocoa powder (Valrhona, Droste and Pernigotti are my favorite brands)
1. Line a second baking sheet with parchment paper.
2. Using a serrated knife, finely chop the chocolate. Place in a heatproof glass mixing bowl.
3. Melt the 10 ounces of bittersweet chocolate in the microwave, in 30-second increments, stirring every 30 seconds, until all the chocolate is melted. This should take a total of 1-2 minutes. Stir until completely smooth.
4. Holding a truffle center near the tip of your fingers, with your fingers slightly spread, dip into the melted chocolate. Make sure to evenly coat each piece. Place on a new parchment-lined baking sheet.
Optional: Using your fingers dipped in the melted chocolate, drizzle the pattern or design of your choice over the top of each truffle.
5. Pop the baking sheet with the truffles into the refrigerator or freezer to set.
6. Once set, roll each truffle in cocoa powder. Brush off any excess cocoa powder.

Serving
Serve on a beautiful piece of china with a hot cup of coffee for dessert.

Gift Equipment
Cellophane bags
Ribbon
Scissors

Wrap these beautiful chocolate vanilla truffles in a cellophane bag. Tie with an ornate ribbon of your choice and offer each little bag as a gift to your friends or neighbors.