Tonight I had some of the leftover cauliflower soup, so I didn’t spend much time cooking dinner. Instead I made some Chocolate Truffles. I got the recipe from a Christmas cookbook I recently bought. They were pretty easy to make, though a bit messy cause you have to roll the chocolate genache into balls with your hands before rolling them in the toppings.
In a food processor you chop 8 oz of bittersweet chocolate until finely ground. Heat up 1/2 cup heavy cream (I just heated it in the microwave until it boiled). Pour hot cream into food processor and blend until chocolate if melted and creamy smooth. Add three tablespoons unsalted butter and blend well.
Pour mixture into plastic lined bread pan. Refrigerate about 3 hrs, until cool and firm enough to handle. Note: it is best not to Refrigerate overnight as the chocolate will become too hard and be difficult to mold into balls.
Remove chocolate from pan by lifting with plastic. Cut chocolate into 32 pieces using a knife warmed under hot water and dried. You may need to reheat the knife several times. Roll each piece into a ball. Roll chocolate balls in finely chopped hazelnuts, cocoa, or other topping of your choice. I rolled some of mine in chopped hazelnuts and some in ground almonds.