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1
Place the gianduja and 4 ounces of the bittersweet chocolate in a 2-quart mixing bowl.
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2
In a 1-quart saucepan over medium heat, bring the cream to a boil.
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3
Pour the cream into the bowl with the chocolate.
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4
Let the mixture stand for 1 minute, then stir together until thoroughly blended.
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5
Stir in the Frangelico and blend well.
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6
Cover the truffle cream, let cool to room temperature, and chill in the refrigerator until thick but not stiff (2 to 3 hours).
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7
Line 2 baking sheets with parchment or waxed paper.
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8
Using a small ice cream scoop, form the truffle cream into mounds about 1 inch in diameter.
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9
Cover the mounds with plastic wrap and chill in the freezer for 2 hours or in the refrigerator for 6 hours.
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10
Dust your hands with some of the cocoa powder and roll the mounds into balls.
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11
These will be the truffle centers.
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12
Cover and chill the centers for another 2 hours in the freezer.
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13
Remove the truffle centers from the freezer and bring to coolroom temperature so the outer coating wont crack when they are dipped.
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14
Line 2 more baking sheets with parchment or waxed paper.
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15
Melt and temper the remaining 1 1/2 pounds bittersweet chocolate (see pages 2530).
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16
Place a truffle center into the tempered chocolate, coating it completely.
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17
With a dipper or fork, remove the center from the chocolate, carefully shake off the excess chocolate, and turn the truffle out onto the paper.
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18
After dipping 4 truffles, dust the tops of them lightly with some of the remaining cocoa powder before the chocolate sets up.
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19
Let the truffles set up at room temperature, or chill them in the refrigerator for 10 to 15 minutes.
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20
When the truffles are set, place them in paper candy cups.
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21
In a tightly covered container wrapped in several layers of aluminum foil, the truffles will keep for 1 month in the refrigerator or 2 months in the freezer.
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22
The truffles are best served at room temperature.
