TRADITIONAL CHOCOLATE TRUFFLES 2

Prep Time: 6-8 Hours
Yields: 180 Truffles

Comment:
This truffle recipe was created by Chef Jacques Torres.  A variety of coatings and garnishes are suggested for both visual and flavor appeal.

Ingredients for truffles:
2 cups heavy cream
21 ounces bittersweet chocolate, finely chopped
¼ cup Grand Marnier or Stoli Razberi vodka (optional)
18 ounces bittersweet chocolate, tempered
18 ounces white chocolate, tempered
2 cups Dutch-processed unsweetened cocoa powder, sifted, for garnish
2½ cups shredded sweetened coconut, toasted, for garnish
2 cups toasted nuts, finely chopped, for garnish

Method:
Heat the heavy cream in a 2-quart heavy-bottomed saucepan until bubbles begin to form around the edge of the pan. Place the chopped chocolate in a medium-size mixing bowl.  Pour half of the hot cream over the chocolate.  Set aside for 30 seconds.  Slowly whisk until smooth and completely incorporated.  Add the remaining cream gradually and mix until the ganache is thick, shiny and smooth.  Add vodka and mix until fully incorporated.  Pour the ganache onto a plastic wrap-covered baking sheet and spread evenly with a rubber spatula.  Cover the ganache with plastic wrap and allow to cool for at least 4 hours at room temperature.  As it cools, it will thicken and set. Using a pair of spoons (or a melon baller), drop small mounds of ganache onto the baking sheet.  Let the truffles harden at room temperature for a couple of hours (or in the refrigerator for 15 minutes) until they are hard enough to roll with your hands. When rolling the truffles, make sure your hands are clean and cold, or wear gloves.  Roll between both palms until they are as round as possible.  Place them back in the refrigerator until they are firm enough to dip (approx 1-2 hours). For coating, place some tempered chocolate in the palm of one hand.  Roll the truffle in that palm to completely coat it with chocolate.  Place the enrobed truffle on the baking sheet.  Repeat for the remaining truffles.  When all of the truffles have been coated once, repeat the enrobing procedure.  As soon as each truffle gets a second coating, immediately roll it in the desired garnish.  This step needs to be done before the chocolate sets or the coating will not adhere.  Place the truffles on a clean parchment paper-covered baking sheet and allow them to set, about 5 minutes.  The truffles will keep for up to 2 weeks at room temperature, when stored in an airtight container.