I made these lovely, rich, and decadent little truffles for a book club I hosted last week. We read The Hotel on the Corner of Bitter and Sweet, thus the bitter-sweet theme. This recipe makes 12 truffles and they are best when eaten soon after making - if you store them too long they get grainy. These would be great on a plate of Christmas goodies.
Bitter Sweet Chocolate Truffles
1/4 cup heavy cream
5 oz good quality bittersweet chocolate
2 tablespoons butter, softened
2 cups dark chocolate or semi-sweet chocolate chips
3 tablespoons shortening
Heat bittersweet chocolate and cream in a double boiler until chocolate is completely melted and smooth. Remove from heat and add butter. Stir until ganache is very smooth. Pour into a bowl and cover with plastic wrap, making sure that the plastic wrap makes contact with all the surface of the ganache. Refrigerate for 1 hour or until set.
Form truffles with a melon baller or smallest cookie scoop. Place balls on a wax paper lined baking sheet. Freeze until frozen through.
Heat chocolate chips and shortening in a microwave safe bowl. Microwave on high for 30 seconds, stir. Microwave for 30 seconds and stir. If needed microwave for another 30 seconds. Stir until chocolate is completely melted and smooth. Using a fork dip frozen truffle balls in chocolate, making sure you coat truffles very well. Place on a wax paper lined cookie sheet and freeze until chocolate coating is set. Allow to come to room temp and serve.