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1
Finely chop 8 ounces of the chocolate and put in a bowl.
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2
Bring heavy cream to a boil in a small heavy saucepan.
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3
Make sure your pan is small, so you'll lose the least amount of cream to evaporation, and heavy, which will keep the cream from scorching.
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4
Linxe boils his cream three times he believes that makes the ganache last longer.
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5
If you do this, compensate for the extra evaporation by starting with a little more cream.
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6
Pour the cream over the chocolate, mashing any big pieces with a wooden spoon.
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7
Then stir with a whisk in concentric circles (don't beat or you'll incorporate air), starting in the center and working your way to the edge, until the ganache is smooth.
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8
Let stand at room temperature until thick enough to hold a shape, about 1 hour, then, using a pastry bag with a 3/8-inch opening or tip, pipe into mounds (about 3/4 inch high and 1 inch wide) on parchment-lined baking sheets.
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9
When piping, finish off each mound with a flick of the wrist to soften and angle the point tip.
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10
Freeze until firm, about 15 minutes.
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11
Meanwhile, melt 3 more ounces of the same Valrhona and smear some on a gloved hand.
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12
Gently rub each chilled truffle to coat lightly with chocolate.
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13
The secret to a delicate coating of chocolate is to roll each truffle in a smear of melted chocolate in your hand.
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14
Linxe always uses gloves.
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15
Toss the truffles in unsweetened Valrhona cocoa powder so they look like their namesakes, freshly dug from the earth.
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16
A fork is the best tool for tossing truffles in cacao.
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17
Shake truffles in a sieve to eliminate excess cacao.
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18
Store truffles in the refrigerator.
