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Black-and-White Chocolate Truffles

December 2009
Black-and-White Chocolate Truffles

by 4 people

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Yield: 30

Prep: 40 mins

Cook: 10 mins

  • 1 1/2 tablespoons unsalted butter
  • 1/4 cup plus 3 tablespoons heavy cream
  • 10 ounces semisweet or bittersweet chocolate, broken into small pieces
  • 8 ounces white chocolate, coarsely chopped
  1. In a medium saucepan, melt the butter over low heat. Add the cream, stirring. Increase the heat to medium and bring to a boil.
  2. Place 6 ounces semisweet chocolate in a heatproof bowl. Add the cream mixture and let sit for 2 minutes. Stir the mixture until smooth. Cover with plastic wrap and refrigerate until firm, 1 hour.
  3. Line a baking sheet with parchment paper. Using a small scoop or melon baller, scoop teaspoon-size balls of the chocolate mixture onto the pan; refrigerate for 30 minutes.
  4. Meanwhile, in a double boiler, melt the white chocolate over simmering water, stirring until smooth; remove from the heat. (Keep the water simmering in case the chocolate hardens.) Using a fork, coat each truffle with the white chocolate. Set them on the baking sheet. Refrigerate to harden.
  5. Rinse and dry the bowl, return to the simmering water and add the remaining 4 ounces semisweet chocolate to melt. Pour into a large, resealable plastic bag, make a tiny snip in one corner of the bag and pipe zigzags of dark chocolate over the truffles. Refrigerate overnight.