i'm kinda cheating
i am so busy this week
making sweets for a charity event
but
as luck would have it
the menu includes
truffles
hence
Orbs of Chocolate
every surface of my kitchen
is topped with trays
filled with deep dark
orbs
of
creamy
rich
bittersweet
chocolates
waiting for a home
in someone
else's
belly
3/4 cup heavy cream
1 tsp pure vanilla extract
pinch kosher salt
9 oz bittersweet (60% minimum) chocolate chips
1 Tbs unsalted butter
1 generous Tbs cognac
To Coat:
4 oz bittersweet chocolate
1/2 cup unsweetened cocoa
On the stove top, over medium heat, bring the cream and salt to a simmer. Turn off heat and dump in the 9 oz of chocolate, butter, vanilla and cognac. Let sit for a minute or two, then stir to combine. Place in a shallow pan or bowl, cover and place in the refrigerator to set. When it is firm, using a melon scoop, small ice cream scoop, or spoon to form balls. Place in the refrigerator if they start to get too soft. Meanwhile, melt 4 oz chocolate over a double boiler or in 30 second increments in the microwave. You do not want to overheat this...just get it melted. Put the cocoa in a shallow bowl. Dip each truffle into the melted chocolate, then roll in cocoa. Place on a sheetpan to harden. Keep in the refrigerator for up to 10 days. You should allow to come to room temperature for eating.