Ebony And Ivory Chocolate Truffles

Title: EBONY AND IVORY CHOCOLATE TRUFFLES

Categories: Chocolate, Truffles

Yield: 36 servings

--KAREN PHILLIPS CBTX40A--

7 1/2 oz White chocolate;

1/4 pieces 8 oz Semi-sweet chocolate;

-chopped into 1/4 pieces

3/4 c Heavy cream

5 tb Unsweetened cocoa

EQUIPMENT: Cutting board, cook's knife, measuring cup,

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

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. --