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Chocolate truffles

This recipes is coming from my grandmother. I barely had the chance to know her, and she left me very few souvenirs except for that recipe and an oak chest. I don't believe in family recipes, so enjoy it as much as I do...

Level: Easy - Time: Relatively long

Ingredients:

For the coating of Truffles

• Powdered sugar
• Extra fine granulate sugar
• Unsweetened cocoa powder
• Powder almonds
• Finely chopped Coconut

for the truffles

• 18 oz semi-sweet chocolate chips (Hershey's for example, belgian or swiss dark chocolate clearly preferred)
• 6 TBS unsalted butter
• 3 TBS heavy whipping cream
• 1 TBS unsweetened cocoa powder
• 1 TBS vanilla sugar (if you don't find/have vanilla sugar (very easy to find in France, but it seems quite unknown in Louisiana), replace with one TBS of sugar moistened with vanilla extract)
• 2 TBS rum

The preparation is really easy: Melt all the ingredients for truffles in a pan, with butter at the bottom. Heat this pan in a 'bain-marie': that consists in placing the pan in a larger pan (or frying pan) in which you heat water (2 inches maximum height, less in a frying pan). This system makes it possible to diffuse heat in a more regular and softer way and prevents that the mixture burns/sticks at the bottom of the pan.

Now, you have to be patient, and wait until this mixture is melt and perfectly homogeneous... Don't dream, that won't be done all alone... Take a spoon (mine is a wood one but I am not sectarian: -) and stir up... You're not obliged to stir up all the time, but it will have to be done regularly and lengthily until reaching a VERY homogeneous mixture.

When you're there, take off the pan from its bain-marie and let it cool. Then put it in the fridge so that the mixture hardens completely. It generally takes an hour or two, that depends if your refrigerator is set on Siberia or African Savane...: -)

Last stage, making the truffles: it's the funny stage which it's pleasant to do with the whole family. First, that goes faster and second, you'll see who is able to resist temptation... :-)

Using a teaspoon (choose it quite solid, because the preparation can be really hard), dig your preparation so as to obtain large chips. Take one, several if they are too small, and roll it in your hand (Laura)/between the extremety of your finges (Fabrice) until obtaining a rough-looking ball.

Be careful, the heat of your hands will dissolve the chocolate! One thus should not be delayed! But it's normal and even useful, because it's what will make it possible to coat the truffle correctly. Therefore, as soon as the truffle is modelled, roll it into one of the ingredients planned for coating; ingredients which you will have put beforehand each one in a soup plate.

The Tip: when the truffle is completely coated, make it fall into the coating ingredient plate from a few inches in height (and several times if necessary), that will eliminate the surplus of coating and will preserve the greedy who will taste it from having sugar, cocoa... everywhere: -)

During making truffles, your preparation in the pan is warming up and it will become difficult to model them! Don't hesitate to chill the mixture for 15 fifteen minutes again in the fridge. At the same time you will rinse your hands -with cold water- before starting again.

Don't forget, keep the truffles in the refrigerator!