- 1/4 c. heavy cream
- 3 oz. bittersweet chocolate
- 3 oz. semisweet chocolate
- 4 T. unsalted butter
- 2 T. roasted garlic, minced
- powdered unsweetened cocoa
Preparation:
Cut the top off of a whole head of unpeeled garlic. Put the garlic in the center of a piece of foil, drizzle with cooking oil, and wrap tightly. Roast in a 400ºF oven for about 45 minutes until the garlic is browned and softened.
Once garlic has cooled, boil cream in a small heavy pan until reduced to 2 tablespoons. Remove from heat, stir in chocolate and return to low heat, stir until chocolate melts. Whisk in softened butter and roasted garlic. When smooth, pour into a shallow bowl and refrigerate until firm, about 40 minutes.
Scoop truffles out with a spoon and roll into 1-inch balls. Then roll the truffles in cocoa.
Makes 24 truffles.
