Cuisinart DLC-2007NC manual Dark Chocolate Ganache Truffles

Preheat oven to 375˚ F (191˚ C).

Insert the metal blade and add chocolates. Use quick pulses to coarsely chop, about 10 to 12 times. Remove and reserve. Add flour, pecans, soda and salt; process to combine, about 5 seconds. Remove and reserve.

Process egg and sugars for 1 minute. Scrape work bowl. Add butter and vanilla; process for 1 minute. Scrape work bowl. Add reserved chocolate and dry ingredients. Pulse until com- bined, about 5 times.

Drop by rounded tablespoons (15 ml), about 1 inch (2.5 cm) apart, onto ungreased, nonstick baking sheets. Bake until golden brown, about 10 to 12 minutes. Let cool on baking sheet for 5 minutes, then transfer to a wire rack to finish cooling.

Preparation: 10 to 15 minutes, plus 20 to 25 minutes to bake and cool

Nutritional analysis per cookie:

Calories 133 (45% from fat) • carb. 17g • pro. 2g • fat 7g

sat. fat 3g • chol. 17mg • sod. 61mg • fiber 0g

Dark Chocolate Ganache Truffles

A chocolate lover’s dream come true.

Makes 1-1/4 cups (300 ml) ganache / 20 truffles

1/4 cup (50 ml) unsweetened Dutch- process cocoa

9ounces (255 g) good quality bitter- sweet or semi-sweet chocolate such as Lindt, Ghirardelli, or Callebaut, broken into 1-inch (2.5 cm) pieces, chilled

1/2 cup (125 ml) heavy cream

1-1/2 tablespoons (25 ml) unsalted butter

2tablespoons (25 ml) brandy or other liqueur

1 tablespoon (15 ml) vanilla

Insert the metal blade. Pulse to sift the cocoa; remove and reserve. Pulse to finely chop the chocolate, 20 to 30 times. Heat the cream in a saucepan or in the microwave until it is just bubbling at the edges. Stir in the butter. With the machine running, pour the mixture down the feed tube and process until the mixture is smooth, about 1 minute. Scrape the sides and bot- tom of the work bowl. With the machine running, add the brandy and vanilla; process to incor- porate, about 10 seconds. Transfer the mixture to a small bowl. Cover with a piece of plastic wrap directly on the chocolate. Refrigerate until firm.

Divide the ganache into 20 equal portions. Shape into imperfect balls. Refrigerate 30 minutes. Dip the balls into the cocoa to coat. Refrigerate for up to a week, or freeze for a month well wrapped. If necessary, redust the truffles in cocoa.

Preparation: 10 – 15 minutes, plus 2 - 3 hours to chill, and 15 – 20 minutes to shape and dust the truffles.

Nutritional analysis per truffle:

Calories 97 (66% from fat) • carb. 8g • pro. 1g • fat 8g

sat. fat 4g • chol. 10mg • sod. 3mg • fiber 1g

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