Chocolate truffles

Ingredients:

Ganache cream for truffles

• 600 g of dark chocolate
• 510 g of heavy cream 33%
• 55 g softened butter, cut into pieces
• 55 g of orange liqueur or raspberry-flavored vodka (optional)

Chocolate and sprinkles for coating

• 1350 g dark chocolate, chopped
• 2 cups cocoa powder, sifted
• 2.5 cups coconut flakes, toasted in the oven
• 2 cups of assorted nuts, roasted and finely chopped

Preparation:

1. Chop the chocolateUse a chef's knife to chop the chocolate as finely as possible—this will help it melt faster and more evenly. Then place it in a medium-sized glass container (glass retains heat well, keeping the chocolate soft longer).
2. Prepare the ganache creamHeat the cream in a small saucepan over medium heat until it begins to bubble. Remove from heat and add about a quarter of the chocolate. Whisk until smooth.
   
   Slowly pour the cream mixture over the remaining chocolate in the bowl and let it sit for about 30 seconds to melt. Puree the melted chocolate with an immersion blender or whisk until smooth and lump-free. Stir in the butter, then add the liqueur, if desired. (Jacques adds the liqueur last to preserve the flavor.)
3. Pour and cool the cream.Line a baking sheet with plastic wrap, leaving a 60 cm (24 in) overhang on one side. Pour the ganache onto the baking sheet and smooth it out with a rubber spatula. Cover with the remaining plastic wrap, pressing it firmly onto the surface of the ganache. Let cool at room temperature for at least 4 hours or overnight.
4. For trufflesUsing two teaspoons, drop small heaping dollops of ganache onto parchment-lined baking sheets. Let the ganache firm enough to form a ball: refrigerate for 15 minutes or at room temperature for 2 hours.
   
   Form into ballsTake pieces of the chocolate mixture, press them lightly with both hands, and form them into balls. Chill in the refrigerator until the topping is ready.
5. Tempering chocolate
   
   It is the process of melting and cooling chocolate, which makes it shiny.
   
   
   To prepare the topping, place the chopped chocolate in a heatproof bowl set over a saucepan of gently simmering water and stir for about 40 minutes, until melted. Pour into a clean glass container. Cool, stirring, for about 40 minutes to 30-32°C (86-90°F). (Jacques recommends using a laser thermometer to check the temperature.)
6. Cover the truffles with the toppingSprinkle parchment paper with cocoa powder, coconut, and nuts. Dip each truffle, one at a time, into the melted chocolate using a two-pronged dunking fork (available at a bakery supply store, or break off the middle prong of a plastic fork). Lift the truffle and let any excess chocolate drip off. Roll in the toppings and place on a wire rack to dry.
   
   Store in an airtight container for up to 2 weeks..