From Lisa Weiss and Emily Luchetti's The Fearless Baker (Little, Brown and Company), these Milk Chocolate Truffles are easy enough for novices, but yield results so impressive they could have been made by experienced chocolatiers. Grandchildren can help roll the chocolate, and dip the balls in cocoa powder toward the end.
1/2 cup heavy cream
3 ounces dark chocolate (58 to 62 percent cacao), chopped or broken into 1-inch pieces
6 ounces milk chocolate, chopped or broken into 1-inch pieces
3 tablespoons unsalted butter, softened
About 1/3 cup cocoa powder for dusting the truffles
1. Heat the cream over medium-high heat until bubbles begin to appear around the edge. Turn off the heat and add the dark and milk chocolate; let sit 5 minutes. Stir until the chocolate is melted, then stir in the butter.
2. Put the cocoa powder in a shallow dish or pie pan.
3. With a teaspoon measure, scoop out the chocolate using a flat spoonful for each truffle. Between your palms, roll the chocolate pieces into balls, then toss the balls in the cocoa so they're coated with the powder. If at any time they get warm and stick to your hands, put them back in the refrigerator for a bit to firm up.
4. The truffles will keep in a covered container in the refrigerator for 1 week and should be served cold.
Makes 36 truffles
Excerpted from The Fearless Baker © 2011, by Emily Luchetti and Lisa Weiss. Reprinted with permission of Little, Brown and Company.
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