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| BY CHEF MICHAEL SMITH |
Ingredients
8 ounces bittersweet chocolate
1 cup 35% whipping cream
8 ounces bittersweet chocolate
2 cups rice krispies
1 cup 35% whipping cream
8 ounces bittersweet chocolate
2 cups rice krispies
Instructions
For the Filling:
Chop chocolate into small, even pieces.
Heat cream in a small saucepan to just below a simmer. Pour over chocolate, let sit for 30 seconds and then begin to stir until smooth and glossy. Set in a refrigerator, overnight.
For the Chocolate Coating:
Roll truffle filling into balls, using a melon baller or teaspoon.
Pour rice krispies into a shallow pan.
Melt chocolate in a double boiler. Dip truffles into the chocolate using a fork and drain some of the excess chocolate, letting it drip through the tines of the fork, and then roll in rice krispies. Set on a rack or baking sheet and put into the refrigerator to set.
Chop chocolate into small, even pieces.
Heat cream in a small saucepan to just below a simmer. Pour over chocolate, let sit for 30 seconds and then begin to stir until smooth and glossy. Set in a refrigerator, overnight.
For the Chocolate Coating:
Roll truffle filling into balls, using a melon baller or teaspoon.
Pour rice krispies into a shallow pan.
Melt chocolate in a double boiler. Dip truffles into the chocolate using a fork and drain some of the excess chocolate, letting it drip through the tines of the fork, and then roll in rice krispies. Set on a rack or baking sheet and put into the refrigerator to set.
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