These are of the type usually referred to in Switzerland as Truffes du Jour, because they sold only on the day that they’re made.  Kirsch is a typical flavoring, but rum may also be substituted, or they may be prepared without any added flavoring to let the fine taste of the chocolate emerge unchanged.

Makes about 50 small truffles


Center Mixture

8 ounces Swiss bittersweet (60% cocoa solids) chocolate, cut into 1/4-inch pieces

1/2 cup heavy whipping cream

1 tablespoon very soft butter

1 tablespoon light corn syrup

1 tablespoon best Kirsch or dark rum

Enrobing

12 ounces of the same chocolate as the truffle centers, cut into 1/4-inch pieces

2 cups alkalized (Dutch process) cocoa powder, see note below

  1. Place the chocolate in a heatproof bowl and set over the pan of hot, not simmering, water.  Stir occasionally until the chocolate is melted.  Remove the bowl from the pan, dry the bottom of the bowl and set aside.
  2. In a small saucepan, bring the cream to a simmer.  Remove from heat and set aside 5 minutes.  Whisk the cream into the chocolate, then whisk in the butter, corn syrup, and Kirsch, one at a time.  Set aside to cool until firm.
  3. To form the truffles, fit a pastry bag with a 1/2-inch plain tube, then line a cookie sheet with parchment or wax paper.  Using a stand mixer with the paddle attachment or a hand mixer, beat the truffle center mixture for about 30 seconds, or until it lightens visibly in color.  Pipe out 3/4-inch spheres, holding the end of the bag above the pan so a small sphere of the mixture emerges.  Chill one hour.
  4. While the centers are chilling melt the remaining chocolate as for the center mixture and cool it to about 90 degrees.  Sift the cocoa into a small roasting pan.
  5. To coat the truffles, dip your right hand in the cooled chocolate and pick up a center with your left hand.  Place the center in the palm of your hand and rub the chocolate around the center to cover it.  Drop the center into the cocoa and use a fork to push it to the other end of the pan.  Repeat with the remaining centers.
  6. After all the centers have been coated, chill them in the cocoa for half an hour.  Carefully lift the truffles from the cocoa and place a few at a time in a strainer.  Roll them around in the strainer over the pan of cocoa to release excess cocoa from the surface of the truffles.
  7. Place the truffles in paper cases or in layers separated by wax paper in a tin or other container with a tight-fitting cover.  Store in a cool place and bring to room temperature before serving.  The chocolate on the outside of the truffles will keep the centers intact at room temperature.  Freeze for longer storage.