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Desserts

Black & White Truffles

This Valentine’s Day, treat your sweetie to homemade truffles made with love — and save money, too! For a decadent homemade truffle at just $.50 per piece, you won't be buying your loved one chocolates from the corner drugstore again.

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Ingredients

FOR THE DARK GANACHE:

FOR THE WHITE GANACHE:

FOR THE COATING:

Melting chocolate in the microwave oven is fast and easy — but be careful! Chocolate can burn quickly, so you'll need to watch it closely.

Instructions

Line an 8 1/2×4 1/2-inch loaf pan with plastic wrap, leaving an overhang on two ends.

Combine semisweet chocolate, 6 Tbsp. cream, and crème de cassis for the dark ganache in a medium glass bowl. Heat mixture in a microwave on 50% power, stirring every 20 seconds until chocolate is almost melted; stir until smooth. Remove 1/2 cup; set aside at room temperature until firm enough to roll into balls. Pour remaining ganache into prepared pan; chill until firm, about 1 hour.

Combine 8 oz. white chocolate, 6 Tbsp. cream, and almond extract for the white ganache in a medium glass bowl; melt according to directions for dark ganache. Cool the mixture until it's just warm, then pour over the chilled dark ganache in the pan. Chill until firm, 4–24 hours. Lift layered ganache from pan; cut into 1/2-inch squares.

Finely chop 8 oz. of the bittersweet chocolate for the coating; transfer to a medium glass bowl. Melt chocolate according to directions for dark ganache. Add remaining 2 oz. bittersweet chocolate; stir until chocolate is completely melted.

Using a chocolate dipping tool or 2 forks, dip ganache squares into melted chocolate. Let excess chocolate drip off. Place squares on parchment-lined pan to set coating. Melt 2 oz. white chocolate; drizzle over coated squares.

Dust your hands with cocoa, then form reserved 1/2 cup dark ganache into balls about the size of grapes. Roll truffles in coconut, almonds, or chocolate, if desired.

Line a loaf pan with plastic wrap, leaving an overhang on both ends to lift the ganache out.

Line a loaf pan with plastic wrap, leaving an overhang on both ends to lift the ganache out.

After lifting the layered ganache from the pan, cut it first into strips and then into 1/2-inch squares.

After lifting the layered ganache from the pan, cut it first into strips and then into 1/2-inch squares.

The tips of a dipping fork are flat, making it easier to dip and remove the truffles from the chocolate.

The tips of a dipping fork are flat, making it easier to dip and remove the truffles from the chocolate.

Nutritional Facts

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