Gianduja Truffles

Preparation

1. Step 1

   Place the gianduja and 4 ounces of the bittersweet chocolate in a 2-quart mixing bowl. In a 1-quart saucepan over medium heat, bring the cream to a boil. Pour the cream into the bowl with the chocolate. Let the mixture stand for 1 minute, then stir together until thoroughly blended. Stir in the Frangelico and blend well. Cover the truffle cream, let cool to room temperature, and chill in the refrigerator until thick but not stiff (2 to 3 hours).

   Step 2

   Line 2 baking sheets with parchment or waxed paper. Using a small ice cream scoop, form the truffle cream into mounds about 1 inch in diameter. Cover the mounds with plastic wrap and chill in the freezer for 2 hours or in the refrigerator for 6 hours.

   Step 3

   Dust your hands with some of the cocoa powder and roll the mounds into balls. These will be the truffle centers. Cover and chill the centers for another 2 hours in the freezer.

   Step 4

   Remove the truffle centers from the freezer and bring to cool–room temperature so the outer coating won’t crack when they are dipped. Line 2 more baking sheets with parchment or waxed paper. Melt and temper the remaining 1 1/2 pounds bittersweet chocolate (see pages 25–30). Place a truffle center into the tempered chocolate, coating it completely. With a dipper or fork, remove the center from the chocolate, carefully shake off the excess chocolate, and turn the truffle out onto the paper. After dipping 4 truffles, dust the tops of them lightly with some of the remaining cocoa powder before the chocolate sets up.

   Step 5

   Let the truffles set up at room temperature, or chill them in the refrigerator for 10 to 15 minutes. When the truffles are set, place them in paper candy cups. In a tightly covered container wrapped in several layers of aluminum foil, the truffles will keep for 1 month in the refrigerator or 2 months in the freezer. The truffles are best served at room temperature.