1 1/2 cup heavy cream
1/2 lb imported semisweet choc. - chopped; into pieces
1 1/2 tablespoon pure vanilla or
1 1/2 tablespoon cognac vanilla
1 to 1 1/4 lbs. imported semisweet ch; oc. coating
Heat the cream with the broken pieces of chocolate over simmering water. Whisk until smooth, stirring occasionally. Remove from heat. When cool, stir in vanilla. Cover and refrigate until the ganache is very thick, about 5 hours or overnight.
Roll into small balls and place on a foil or wax paper-lined pastry sheet. Freeze for several hours or overnight.
Melt the chocolate coating, but do not let it get hotter than 90 F. Dip each truffle, one at a time, into the coating, turning it to coat it well. Gently lift each truffle with a fork and hold it above the pan for a few seconds to let the excess chocolate drip back into the pan. Gently scrape bottom of fork against edge of pan to remove more of the excess chocolate; this prevents the chocolate from forming platforms under the candy pieces.
Using the flat side of knife or spatula, very gently slide truffle off fork onto a foil or wax paper-lined pastry sheet. Store in the refrigerator. Cover lightly when firm.
Yield: About 36 truffles, depending upon the size of the ganache balls.
Variations: For chocolate Grand Marnier, cognac or Cointreau ganache truffles, make the truffles as in the vanilla truffles but add 2 to 3 tb. of Grand Marnier, cognac or Cointreau to the cooled ganache mixture instead of the vanilla.
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