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1
Chop the chocolate: Use a chef's knife to chop the chocolate as finely as possible; this will help it melt quickly and evenly.
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Then place it in a medium glass bowl.
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(Glass retains heat, so the chocolate will stay melted longer.)
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Make the ganache: Heat the cream in a small saucepan over medium heat until bubbles form around the edge.
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Remove from the heat and add about one-fourth of the chocolate; whisk until smooth.
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Slowly pour the cream mixture over the remaining chocolate in the bowl and let sit until the chocolate melts, about 30 seconds.
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7
Puree the melted chocolate with an immersion blender or beat with a whisk until all the lumps disappear and the ganache is smooth.
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8
Stir in the butter until smooth, then add liqueur, if desired.
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(Jacques adds the liqueur last, so the flavor doesn't cook off.)
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Pour and set: Line a rimmed baking sheet with plastic wrap, leaving a 2-foot overhang on one side.
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Pour the ganache onto the baking sheet and spread evenly with a rubber spatula.
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Fold the plastic wrap back over and press directly onto the surface of the ganache.
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13
Let cool at room temperature at least 4 hours or overnight.
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For the truffles: Using two teaspoons, scoop small mounds of the ganache onto parchment-lined baking sheets.
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Set aside until firm enough to roll, about 15 minutes in the refrigerator or 2 hours at room temperature.
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Roll into balls: Place the chocolate mounds between both palms, squeeze slightly and roll.
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Refrigerate until ready to coat.
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18
Temper the chocolate: This is a gentle melting and cooling process that gives chocolate a glossy finish.
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For the coating, place the chopped chocolate in a heatproof bowl set over a saucepan of barely simmering water and stir until melted, about 40 minutes.
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Pour into a clean glass bowl; stir to cool to between 88 degrees and 90 degrees, about 40 minutes.
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(Jacques recommends a laser thermometer for checking the temperature.)
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22
Dip and coat: Spread out the cocoa powder, coconut and nuts on parchment paper.
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One at a time, dip each truffle in the tempered chocolate with a two-prong dipping fork (you can buy one at a baking-supply store or break off the middle tines of a plastic fork).
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Lift the truffle and let the excess chocolate drip off.
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25
Roll in toppings and place on a rack to dry.
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Store in an airtight container for up to 2 weeks.
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27
Photograph by Jim Franco
