Cacao Bean Bittersweet Chocolate Truffles Recipes

BITTERSWEET CHOCOLATE TRUFFLES

Steps:

• Finely chop the chocolate block or use pistoles. The size of the chocolate pieces is key. Make sure the chocolate is in small pieces so that the heat from the boiled cream can melt all of the chocolate.
• Place chopped chocolate in a large non-reactive bowl. In a medium saucepan, bring cream, salt, and vanilla bean to a boil. Once mixture has boiled and foamed up, immediately remove the pan from the heat and pour it over the chocolate. Let chocolate and cream mixture sit for 3 minutes. With a wooden spoon, begin stirring small circles in the middle of the bowl. As the smooth mixture begins to form in the middle, slowly expand the size of the circle until the cream and chocolate is fully incorporated. Remove vanilla bean and stir in butter. Cover mixture and let sit until firm.
• Fill a piping bag or zip top freezer bag with the truffle mixture and pipe into 1 tablespoon size dollops. Allow dollops to set up until they are firm. Roll dollops into round truffles. Truffles can be coated in powdered sugar, cocoa powder, ground nuts, coconut, etc.
• Optional: Add 1-ounce distilled liquor or liqueurs (i.e. brandy, Kirsch, etc.) to butter for additional flavor variations. Distilled liquors or liqueurs add flavor without adding extra sweetness.

CACAO BEAN BITTERSWEET CHOCOLATE TRUFFLES

Steps:

• 1. Place cream in a 2-quart wide saucepan add 1/4 cup cacao nibs. Cook over medium heat until it just comes to a simmer. Remove from heat and let sit for 10 minutes; strain out nibs and discard. Reheat to a simmer, remove from the heat, and immediately sprinkle 8 ounces finely chopped chocolate into cream. Cover and allow to sit for 5 minutes; the heat should melt the chocolate. Stir very gently until smooth.
• 2. Pour mixture into a shallow bowl. Cool to room temperature, cover with plastic wrap, then allow to sit, preferably overnight, until firm enough to roll. (Or you may refrigerate ganache until firm, about 4 hours.)
• 3. Place remaining nibs and chocolate in the bowl of a food processor fitted with a metal blade. Process by pulsing on and off until both are finely ground but not powdery; place in a small bowl. Coat your hands with cocoa powder and roll ganache into 3/4- to 1-inch balls.
• 4. Toss truffles in chocolate-nib coating. Place in fluted paper cups, if desired, and serve at room temperature.