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Preheat oven to 375˚ F.
Insert the metal blade and add chocolates. Use quick pulses to coarsely chop, about 10 to 12
times. Remove and reserve. Add flour, pecans, soda and salt; process to combine, about 5
seconds. Remove and reserve.
Process egg and sugars for 1 minute. Scrape work bowl. Add butter and vanilla; process for
1 minute. Scrape work bowl. Add reserved chocolate and dry ingredients. Pulse until com-
bined, about 5 times.
Drop by rounded tablespoons, about 1 inch apart, onto ungreased, nonstick baking sheets.
Bake until golden brown, about 10 to 12 minutes. Let cool on baking sheet for 5 minutes,
then transfer to a wire rack to finish cooling.
Preparation: 10 to 15 minutes, plus 20 to 25 minutes to bake and cool
Nutritional analysis per cookie:
Calories 133 (45% from fat) • carb. 17g • pro. 2g • fat 7g
sat. fat 3g • chol. 17mg • sod. 61mg • fiber 0g
Dark Chocolate Ganache Truffles
A chocolate lover’s dream come true.
Makes 1-1/4 cups ganache / 20 truffles
1/4 cup unsweetened Dutch-process
cocoa
9 ounces good quality bittersweet or
semi-sweet chocolate such as Lindt,
Ghirardelli, or Callebaut, broken into
1-inch pieces, chilled
1/2 cup heavy cream
1-1/2 tablespoons unsalted butter
2 tablespoons brandy or other liqueur
1 tablespoon vanilla
Nutritional analysis per truffle:
Calories 97 (66% from fat) • carb. 8g • pro. 1g • fat 8g
sat. fat 4g • chol. 10mg • sod. 3mg • fiber 1g
Insert the metal blade. Pulse to sift the cocoa; remove and reserve. Pulse to finely chop the
chocolate, 20 to 30 times. Heat the cream in a saucepan or in the microwave until it is just
bubbling at the edges. Stir in the butter. With the machine running, pour the mixture down the
feed tube and process until the mixture is smooth, about 1 minute. Scrape the sides and bot-
tom of the work bowl. With the machine running, add the brandy and vanilla; process to incor-
porate, about 10 seconds. Transfer the mixture to a small bowl. Cover with a piece of plastic
wrap directly on the chocolate. Refrigerate until firm.
Divide the ganache into 20 equal portions. Shape into imperfect balls. Refrigerate 30 minutes.
Dip the balls into the cocoa to coat. Refrigerate for up to a week, or freeze for a month well
wrapped. If necessary, redust the truffles in cocoa.
Preparation: 10 – 15 minutes, plus 2 - 3 hours to chill, and 15 – 20 minutes to shape and dust
the truffles.
02CU13479 DLC-2007 IB 6/30/03 12:18 PM Page 43