Preparation / Directions:
GANACHE
8 ounces bittersweet chocolate
3/4 cup heavy cream
1 tablespoon unsalted butter
2 tablespoons vanilla extract
confectioner's sugar
unsweetened cocoa powder
MAKE THE CARAMEL:
1. In a small heavy saucepan, combine the sugar and water. bring to a boil over medium heat, stirring until the sugar dissolves. Then continue to boil, without stirring, 4 to 5 minutes longer, or until the syrup caramelizes and turns a deep amber in co
lor.
2. Immediately remove the syrup from the heat and add the cream. (The mixture will bublle up.) Using a wooden spoon, sitr until completely smooth; if necessary, briefly return the caramel to low heat and stir until smooth. Scrape into a small bowl and
let cool to room temperature. Refrigerate until well chilled, at least 2 hours.
MAKE THE GANACHE:
1. Place the chocolate in a food processor fitted with the metal blade and process until finely chopped.
MAKE THE CARAMEL CENTERS:
1. Line a small baking sheet with waxed paper. Using a 1/4 teaspoon measuring spoon dipped in cold water, scoop out level spoonfuls of the caramel and place about 1 inch apart on the baking sheet. Freeze until firm, at least 30 minutes.
FORM THE TRUFFLES:
1. Transfer the chilled ganache to a pastry bag fitted with a 1/2-inch plain tip (such as Ateco #6). Pipe 1 1/4-inch mounds with pointed peaks onto a clean baking sheet. Refrigerate or freeze the truffles for 10 to 20 minutes, or until just firm enough
to roll.
2. Sift a light dusting of confectioners' sugar over the chilled truffles. Lightly coat the palms and fingertips of your hands with confectioners' sugar. with your fingertips, pinch a truffle into a round, then roll it gently between your palms into a slightly irregularly shapped 1/4 inch ball. Place the rolled truffle on the baking sheet, and form the remaining truffles into reounds. Refrigerate the truffles for about 10 minutes, just until firm.
4. Roll half the chocolate truffles in sifted confectioners' sugar to coat. Roll the remaining truffles in sifted cocoa powder to coat. Store the truffles for up to 5 days in an airtight container in the referigerator. Remove from the refrigerator 30 minutes before
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