Nibby Truffles

Preparation

1. Step 1

   In a 1-quart saucepan over medium heat, bring the cream to a boil. Turn off the heat, add 1 cup of the cacao nibs, cover the pan, and steep for 15 minutes. Place 1 pound of the chocolate in a 2-quart mixing bowl. Reheat the cream to a boil and strain into the bowl with the chocolate. Let the mixture stand for 1 minute, then stir together until thoroughly blended. 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. about 1 inch in diameter. 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 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 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, sprinkle a few of the remaining cacao nibs on top of each truffle 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.

2. VARIATION

   Step 6

   Substitute white chocolate for the bittersweet chocolate and use 1 1/4 cups heavy whipping cream.