River Cafe Bitter Chocolate Truffles (Tartufi di Cioccolato Amaro)
From: The River Café Cook Book Two by Rose Gray & Ruth Rogers
V C D
Makes 450 g (1 lb)
150 ml (5 fl ozs/generous 1/2 cup) double cream
400 g (14 ozs) bitter chocolate, broken into small pieces
4 tablespoons (5 American tablespoons + 1 teaspoon) unsalted butter, softened
best quality unsweetened cocoa powder
In a saucepan boil the double cream until it reduces to 2 tablespoons (2 American tablespoons + 2 teaspoons). Remove from the heat and stir in the chocolate until melted. Add the butter and stir gently, then pour into a large flat plate. Put into the fridge for approximately 45 minutes until chilled and set.
With a teaspoon scrape across the chocolate so that it forms a rough truffle shape, in large curls, not round balls! Roll them in the dry cocoa powder. Put them in the fridge for at least half an hour before serving.