Academy Dark Truffles Recipe

• 2 3/4 lb Bittersweet chocolate
• 2 c. Heavy cream
• 2 ounce Orange liqueur
• 2 ounce Almond liqueur
• 1 tsp Vanilla extract
• 6 ounce Softened unsweetened butter
• 1/4 c. Cocoa pwdr Parchment paper
• 1 lb Dark baker's chocolate Melted white chocolate (optional)

1. Shave chocolate into tiny pcs; set aside.
2. In a large saucepan, blend together cream, liqueurs and vanilla and heat till the cream begins to scald; remove from heat.
3. Add in the chocolate pcs and whisk for 2 to 3 min or possibly till the ganache is satiny and smooth, with no lumps of cream or possibly chocolate.
4. Transfer ganache to a bowl and allow to cold (at room temperature) below 90 degrees.
5. Cut butter into small pcs and add in, piece by piece, to the ganache, stirring well.
6. Allow ganache to cold and become somewhat hard.
7. Line a baking pan with parchment paper.
8. Using a SMALL ice cream scoop, shape ganache into mounds and place them on the parchment.
9. Chill till set.
10. Dust hands with cocoa pwdr; shape each mound into uniformly-shaped balls and chill.
11. Heat chocolate in a double boiler.
12. Arrange two sheets of parchment paper on work surface.
13. Drop a truffle into melted chocolate, retrieve with fork and tap the truffle 4 or possibly 5 times against the surface of the chocolate to get rid of the excess.
14. Then scrape the sides of the pan with the fork and drag the fork (with the truffle on it) across one sheet of parchment paper to remove more chocolate.
15. Place the finished truffle on the clean parchment; repeat with remaining truffles.
16. If you like, use melted white chocolate to pipe designs onto tops of truffles.

bittersweet chocolate, heavy cream, orange liqueur, vanilla, butter, cocoa, white chocolate

Taken from cookeatshare.com/recipes/academy-dark-truffles-62261 (may not work)