Ganache 9 oz semisweet chocolate 1 c. heavy cream, room temperature 3 oz dark sweet chocolate, chopped into small chunks 1 Tablespoon Sabra Orange-chocolate liqueur
Dipping 16 oz. dark sweet chocolate 1/4 cup vegetable oil
Garnish 1 cup dark chocolate shavings.
Prepare ganache by chopping or grating semisweet chocolate into msall pieces. Place in top half of double boiler along with cream. Put hot (not boiling) water in bottom of double boiler, taking care that water doesn't touch top half. Stir with a wooden spoon. When melted, beat vigorously until smooth. Remove from heat and let cool to room temperature.
When ganache is at room temperature, add Sabra Liqueur and dark chocolate chunks, stirring until thoroughly blened. Transfer to covered bowl and refrigerate overnight to harden.
Take a little ganache at a time and form 1" balls, using fingertips (with as little contact as possible so the chocolate doesn't soften). Keep unused portion refrigerated as you work. Place balls on waxed paper-lined baking sheet; continue until ganache is used up. Refrigerate baking sheet until ganache is hardened, overnight or up to two days. Allow to set in refrigerator at least two hours before loosely covering with waxed paper.
Dipping
Prepare chocolate coating with 16 ounces dark sweet chocolate and 1/4 cup vegetable oil.Chop or grate chocolate into small pieces. Heat chocolate and oil together in top of double boiler over hot water, stirring with a wooden spoon until smooth. Insert candy thermometer and begin dipping the ganache balls when temperature registers between 85-90F. If chocolate begins to cool and thicken before you're finished dipping, reheat over hot water.
Work with 1/2 dozen ganache balls at a time, keeping the rest refrigerated. Drop ganache into the chocolate, turning until completely covered. Lift with fork, letting excess drain off, then gently rap fork against rim of pan to remove more chocolate. Gently slide tuffle off of fork (using a butterknife) onto waxed paper-lined baking sheet. Repeat with remaining truffles.
Garnish
Garnish truffle by sprinkling dark chocolate shavings over top. Repeat with remaining truffles. Refrigerate truffles overnight or until firm. Allow to set in refrigerator at least 2 hours before loosely covering with waxed
paper.
