Black Russian Truffles Recipes

Steps:

• Place chocolate in food processor; process until chocolate is chopped.
• Combine cream and butter in 1-cup glass measuring cup and microwave at high 1-1/2 minutes or until butter is melted and cream begins to boil.
• With food processor running, pour hot cream mixture through food tube, process until chocolate melts.
• Add liqueur and vodka, process until blended.
• Pour chocolate mixture into medium bowl, cover with plastic wrap and refrigerate overnight.
• Shape chocolate mixture into 1-inch balls and roll in walnuts.
• Store in airtight container in refrigerator.
• Let stand at room temperature 2 to 3 hours before serving.

Steps:

• Place 9 ounces of chopped chocolate in a large bowl.
• Scald the cream in a small saucepan until small bubbles form along the sides of the pan.
• Pour the hot cream over the chocolate and let it sit for 1 minute.
• Gently whisk the chocolate and cream until it is well-combined. Stir in the chopped cherries and the kirschwasser.
• Cover the chocolate with cling wrap and allow it to come to room temperature. Place the truffle cream in the refrigerator to firm up for about 2 hours.
• Form the truffles. You can use a spoon to scoop 1-inch truffles onto a baking sheet lined with parchment. Alternately, you can fill a piping bag (fitting with a ½-inch round tip) and pipe 1-inch mounds on a prepared baking sheet. Either way, place the formed truffles in the refrigerator to firm up for an hour.
• Pour the cocoa powder on a sheet of waxed paper or parchment. Dust your hand with cocoa, and roll the truffle mounds into balls. Return to the refrigerator until firm, about 1-2 hours.
• Temper the remaining pound of chocolate.
• Dip the formed truffles in the chocolate and return them to the baking sheet. While the chocolate is still wet, top each truffle with a sliver of dried cherry. Repeat for all truffles, and chill in the refrigerator until set, about 15 minutes. Serve at room temperature, and store excess in an airtight container in the refrigerator.

Steps:

• Wash chopped leek in a bowl of cold water, then lift out and drain (do not pat dry). Steam leek, shallot, and garlic (in any water clinging to leeks) in a 4-quart heavy saucepan, covered, over low heat, stirring occasionally, until softened, about 6 minutes. Add wine, thyme, and truffles and boil, uncovered, until most of liquid is evaporated, about 12 minutes.
• Add stock and boil until reduced to about 2 cups, about 25 minutes. Stir in cream and simmer, stirring occasionally, until reduced to about 2 3/4 cups, about 40 minutes. Pour mixture through a fine sieve into another saucepan, pressing on and discarding solids. Whisk in truffle oil and season with salt and pepper.