Night Kitchen Bakery Valentine's Chocolate Truffle Recipe
Makes about 30 truffles

Ingredients:
16 ounces(1 pound) high quality, semi-sweet chocolate (such as Callebaut)
8 ounces high quality, semi-sweet chocolate (such as Callebaut)
1 cup heavy cream
1 cup high quality cocoa powder
2 tablespoons Grand Marnier or one tablespoon of orange extract (optional)

Ganache:
Bring heavy cream to a boil in a saucepot, turn off the heat and add 16
ounces of chocolate.
Whisk until completely smooth and add liqueur or extract, if desired.
Pour mixture into a shallow Tupperware container and refrigerate for a few
hours, uncovered, until well chilled and set.

When ganache is completely set, use a small cookie scoop to make small balls
and place on a cookie tray lined with parchment paper.
Place in refrigerator and let sit 10-15 minutes.

Chocolate Dip:
When the ganache is completely set, melt the additional 8 ounces chocolate
over a double boiler.

When the chocolate is melted, turn off heat and leave the mixture over the
double boiler to keep warm.

Making sure the chocolate over the double boiler is still warm, prepare the
truffles for dipping.
This requires working quickly.
Have the bowls of warm chocolate and cocoa powder lined up.

Take the ganache balls out of the refrigerator and place to the left of the
chocolate.

Working very quickly, dip the balls into the warm chocolate and then the
cocoa powder to coat.
They can be refrigerated for up to seven days in an airtight container.
Instead of cocoa powder, truffles may be dipped in a number of ingredients,
including:

toasted coconut
chopped walnuts
chopped peanuts
chopped pistachios