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1
In a 1-quart saucepan over medium heat, bring the cream to a boil.
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2
Turn off the heat, add 1 cup of the cacao nibs, cover the pan, and steep for 15 minutes.
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3
Place 1 pound of the chocolate in a 2-quart mixing bowl.
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4
Reheat the cream to a boil and strain into the bowl with the chocolate.
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5
Let the mixture stand for 1 minute, then stir together until thoroughly blended.
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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
about 1 inch in diameter.
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9
Using a small ice cream scoop, form the truffle cream into mounds about 1 inch in diameter.
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10
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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11
Dust your hands with cocoa powder and roll the mounds into balls.
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12
These will be the truffle centers.
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13
Cover and chill the centers for another 2 hours in the freezer.
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14
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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15
Line 2 more baking sheets with parchment or waxed paper.
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16
Melt and temper the remaining 1 1/2 pounds chocolate (see pages 2530).
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17
Place a truffle center into the tempered chocolate, coating it completely.
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18
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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19
After dipping 4 truffles, sprinkle a few of the remaining cacao nibs on top of each truffle before the chocolate sets up.
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20
Let the truffles set up at room temperature, or chill them in the refrigerator for 10 to 15 minutes.
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21
When the truffles are set, place them in paper candy cups.
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22
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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23
The truffles are best served at room temperature.
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24
Substitute white chocolate for the bittersweet chocolate and use 1 1/4 cups heavy whipping cream.
