Ebony & ivory chocolate truffles

Yield: 36 Servings MM

Ingredients:

7 1/2 oz White chocolate; Chopped into 1/4" pieces
8 oz Semi-sweet chocolate; -chopped into 1/4" pieces
3/4 c Heavy cream
5 tb Unsweetened cocoa

Instructions:

EQUIPMENT: Cutting board cook's knife measuring cup measuring spoons 2 stainless steel bowls 1 1/2-quart saucepan 2 whisks baking sheet parchment paper. Place the white and dark chocolates into separate stainless steel bowls. Heat the cream in a 1 1/2-quart saucepan over medium heat. Bring to a boil. Pour 1/4 c of boiling cream over the white chocolate and the remaining 1/2 c over the dark chocolate and allow to stand for 4 to 5 minutes. Stir each with a separate whisk until smooth and allow to cool for 1 hour at room temperature. Refrigerate the two ganaches for 15 minutes stirring every 5 minutes. Line a baking sheet with parchment paper. Portion 36 heaping teaspoons of dark chocolate into separate mounds onto the parchment paper. Top each teaspoon of dark chocolate with a level teaspoon of white chocolate. To fashion the truffles roll each portion of chocolate in your palms in a gently circular motion using just enough pressure to form smooth rounds. Roll the rounds of chocolate in cocoa until completely covered.