When I wrote of Life in Black and White, I made it sound as if there were only two types of truffles. But there is a third - with many variations - that is actually somewhat better known to the general public. The chocolate truffle.
Life in Black and White and The Sequel. These days, most chocolate truffles we see in shops and confectionery boutiques bear no resemblance whatsoever to Dufour's original, which was hand molded and then rolled in cocoa powder, truly looking like the little black tubers from the Périgord region of France.
16 ounces bittersweet chocolate, chopped (I used best-quality chips)
1 2/3 cups heavy cream
7 tablespoons unsalted butter
1-2 teaspoons orange emulsion, to taste
cocoa powder for finishing
Place chopped chocolate in a medium bowl. In a saucepan over medium heat, bring cream and butter to a boil, stirring constantly. Once it has reached a boil and butter has completely melted, pour this mixture over the chocolate. Stir until chocolate is melted and mixture begins to thicken and cool. Add orange emulsion (or other flavoring) and mix well. Cover and place in the refrigerator for 2-3 hours, stirring occasionally. To form truffles, scoop out by the teaspoonful and then mold by hand into small egg-like shapes. Roll them in cocoa powder to coat, and place on a plate. Cover the truffles and place them in the refrigerator. To serve, remove the truffles from the refrigerator 10-15 minutes before serving. Leftover truffles (????) can be re-chilled.