Chocolate Bliss-Black & White Truffles

On Sunday I found a Cuisine at Home Magazine from February that had gotten misplaced. When I opened it up I knew I just had to try the Black and White truffles. Being a confirmed chocoholic it was right up my alley. Well if you love chocolate you'll love these truffles. I didn't even get a chance to decorate the tops with the white chocolate before they started disappearing so I tool a quick picture of them before they were all gone. I think next time I make them I'd like to use Chambord Liqueur in place of the cream de cassis for a raspberry taste. And I will definitely invest in a dipping fork.

Black & White Truffles

Ingredients for the Dark chocolate Ganache:

8 oz semisweet chocolate, finely chopped

6 Tbsp. heavy cream

2 Tbsp. creme de cassis liqueur

Ingredients for the White Ganache:

8 oz semisweet chocolate, finely chopped

6 Tbsp. Heavy Cream

1 Tbsp. Pure Almond extract

For the coating:

10 oz bittersweet chocolate,divided

2 oz white chocolate,finely chopped

Optional toppings :

Dutch Process cocoa powder

Toasted coconut,toasted chopped almonds

Line a 8 1/2 x 4 1/2 inch loaf pan with plastic wrap,leaving an overhang on two ends.

Combine ingredients for the dark chocolate ganache in a medium glass bowl. Heat in microwave on 50% power, stirring every 20 seconds until chocolate is almost melted; stir until smooth. Remove about 1/2 cup; set aside at room temperature until firm enough to roll into balls. Pour remaining ganache into prepared pan; chill until firm about 1 hour.

Combine ingredients for the white ganache in a medium bowl; melt according to directions for dark ganache. Cool the mixture until it's just warm then pour over the chilled dark ganache in the pan. Chill until firm 4-24 hours.. Lift the layered ganache from the pan;cut into 1/2 inch squares.

Finely chop 8 oz of the bittersweet chocolate for the coating; put into a medium glass bowl. Microwave according to dark chocolate ganache. Add remaining 2 oz bitter sweet chocolate;stir until chocolate is completely melted.

Using a chocolate dipping tool or 2 forks, dip the ganache squares into melted chocolate. Let excess chocolate drip off. Place squares on waxed paper lined pan to set coating. Melt 2 oz white chocolate; drizzle over tops of the coated squares.

Dust your hands with cocoa, then form reserved 1/2 cup dark chocolate ganache into balls about the size of grapes. Roll truffles in cocoa powder, coconut  or almonds if desired.