make the filling: In a medium saucepan, heat the cream over low heat until
small bubbles appear around the edges. Remove the saucepan from the heat.
2 Place the chocolate chips in a medium
bowl. Pour in the hot cream and let stand for 1 minute. Whisk gently until the chips are
completely melted and the mixture is smooth. Transfer to a 7 x 1 l-inch baking pan and let
stand at cool room temperature until firm, at least 4 hours. The filling mixture can also
be refrigerated, but don't refrigerate it until it is rock hard, just until firm enough to
roll into balls.
roll and dip the truffles: Line a baking sheet with wax paper. Using a melon
baller or a dessert spoon, scoop up the chocolate filling, roll between your palms to form
l-inch balls, and place on the baking sheet. Freeze the balls until ready to dip.
4 In the top part of a double
boiler set over very hot, but not simmering, water, melt the chocolate chips and oil,
stirring occasionally, until smooth.
5 It is best to have a friend
help you coat the truffles, as one person's hands will be covered in chocolate from the
dipping. Line another baking sheet with wax or parchment paper. Place the cocoa powder in
a small, shallow dish. Place the ingredients in a line in front of you in the following
order: the baking sheet with the chocolate balls, the melted chocolate, the dish of cocoa
powder, and the clean baking sheet.
6 Pick up a chocolate ball and
place it in the palm of your hand. Spoon about 1 tablespoon of melted chocolate over the
ball. Roll the ball between your palms, lightly but completely coating the ball in
chocolate. (This will give you a thinner shell than dipping the ball in the chocolate and
fishing it out, and to my mind it's much simpler.) Transfer the dipped truffle to the
cocoa and roll to coat completely, then transfer to the clean baking sheet. If the truffle
seems too soft to place on the baking sheet, refrigerate the truffle in the dish of cocoa
until it firms up.
7 Refrigerate the coated
truffles until the chocolate coating is hard, about 10 minutes. Transfer the truffles to
an airtight container. (Store, refrigerated, for up to 5 days) Serve the truffles slightly
Almond Truffles: In a preheated 350 degree F. oven,
bake 1-1/2 cups (6 ounces) sliced almonds, stirring often, until lightly toasted and
fragrant, 8 to 10 minutes. Cool completely. In a food processor fitted with the metal
blade or using a large sharp knife, chop the almonds until very fine. Roll the dipped
truffles in the almonds instead of cocoa powder. Pecans or walnuts may also be used.
Coconut Truffles: In a preheated 350 degree F.
oven, bake 1 cup unsweetened dessicated coconut, stirring occasionally, until lightly
toasted, 8 to 10 minutes. Roll the dipped truffles in the toasted coconut instead of the