with crème de cassis rolled in sugar powder frustrations
1/2 cup heavy cream
2 tablespoons crème de cassis
18 ounces plus 6 ounces good-quality white chocolate,
1/2 cup confectioners’ sugar, sifted
- In a small saucepan, bring the cream to a simmer over medium heat. Pour the warm cream over 18 ounces of the chocolate in a heatproof bowl. Add the creme de cassis. Let sit until the chocolate begins to melt, about 1 minute, then stir until the ganache is smooth. Cover and chill for at least 6 hours or overnight.
- Melt the remaining 6 ounces chocolate and set aside to cool. Sift the confectioners’ sugar into a shallow bowl.
- Depending on the size truffles you desire, use a teaspoon or tablespoon to scoop a portion of the chilled ganache. Using clean hands, quickly roll the scoop into a ball and drop gently into the cooled melted chocolate. Lay on sheet tray lined with wax paper.
- Repeat with remaining ganache. If the ganache becomes too warm to work with at any point, place the bowl back in the refrigerator to chill for about 30 minutes. Chill the dipped truffles until the chocolate coating has set, about 20 minutes. Roll the truffles in confectioners’ sugar until lightly coated. Chill the finished truffles for at least 2 hours before serving.
Quantity: about 30 small or 18 large truffles