Omanhene Chocolate Truffles

¾ cup plus 2 Tbs. heavy cream

10½ oz. Omanhene 80% Extra Dark Chocolate, roughly chopped (about 2

2 Tbs. unsalted butter, very soft

9½ oz. Omanhene 48% Dark Milk Chocolate, roughly chopped (about 2 cups)

Heaping ½ cup of Omanhene all-natural cocoa powder, sifted

In small saucepan, bring cream and sugar to a simmer.  Simmer one minute and remove from heat. Put chocolate in a medium bowl.  (Note: if you wish, you may flavor the truffles with 4 Tbs. liquor such as Grand Marnier, kirsch, bourbon or rum--adding to the chocolate, before the cream). Pour the hot cream mixture over the chocolate, then whisk until the chocolate melts.   Whisk in the butter and vanilla extract. Set aside for a few minutes. Stir gently until smooth and let cool.

When the mixture is cool but not set, beat vigorously with a wooden spoon until very thick.  Use a teaspoon or pastry bag to set marble-sized pieces of the mixture onto parchment covered cookie sheets. Refrigerate until very firm.

Put dark milk chocolate in the top of a double boiler and melt gently. Remove from heat. Using 2 forks to hold (not spear), dip each truffle into the chocolate until coated. Return the coated truffles to the parchment-lined cookie sheets and leave until the chocolate is almost set, but still soft. Roll the truffles in cocoa powder.

Store the truffles in an airtight container in a cool place or in the refrigerator until ready to serve.

recipe courtesy of The Omanhene Cocoa Bean Company.  www.omanhene.com