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Western Truffles are just about the
easiest, hardest-to-screw-up candy
there is, and this recipe from the
chocolatier behind San Francisco's
Charles Chocolates is as simple as
it gets. Just pour warm
vanilla-infused cream over chopped
bittersweet chocolate, whisk until
smooth, and chill until set. Then
scoop out small mounds of the
hardened chocolate, roll them into
balls with your hands
(imperfections in the shapes give
them extra charm), and dust with
unsweetened cocoa powder. Serve
these little treats as the elegant
parting shot at a cocktail or
dinner party, or package in
ribbon-tied cellophane bags or tins
to give as impressive holiday
gifts. What to buy: We love
Guittard Chocolate Company's 72%
Cacao Quetzalcoatl Bittersweet
Chocolate, but any quality
chocolate containing around 70
percent cocoa solids will do. For
more, check out our Orange
Marmalade Truffles, Chevre
Truffles, and Hazelnut Truffle
Fudge.
