Chocolat Ideal
Chocolat Ideal
Mucha, Alphonse
Buy This







 WB01419_1.gif (1881 bytes)

La Belle Cuisine - More Chocolate Treats

WB01419_1.gif (1881 bytes)

   Fine Cuisine with Art Infusion

"To cook is to create. And to create well...
is an act of integrity, and faith."


Ebony and Ivory Chocolate Truffles



White Chocolate and More Chocolate Gifts at

"Nobody knows the truffles I've seen."
~ Anonymous

Recipe of the Day Categories:

 WB01507_.gif (1247 bytes)  Recipe Home

 WB01507_.gif (1247 bytes)  Recipe Index

 WB01507_.gif (1247 bytes)  Recipe Search 

 WB01507_.gif (1247 bytes)  Appetizers

 WB01507_.gif (1247 bytes)  Beef

 WB01507_.gif (1247 bytes)  Beverage

 WB01507_.gif (1247 bytes)  Bread

 WB01507_.gif (1247 bytes)  Breakfast

 WB01507_.gif (1247 bytes)  Cake

 WB01507_.gif (1247 bytes)  Chocolate

 WB01507_.gif (1247 bytes)  Cookies

 WB01507_.gif (1247 bytes)  Fish

 WB01507_.gif (1247 bytes)  Fruit

 WB01507_.gif (1247 bytes)  Main Dish

 WB01507_.gif (1247 bytes)  Pasta

 WB01507_.gif (1247 bytes)  Pies

 WB01507_.gif (1247 bytes)  Pork

 WB01507_.gif (1247 bytes)  Poultry

 WB01507_.gif (1247 bytes)  Salad

 WB01507_.gif (1247 bytes)  Seafood

 WB01507_.gif (1247 bytes)  Side Dish

 WB01507_.gif (1247 bytes)  Soup

 WB01507_.gif (1247 bytes)  Vegetable

 WB01507_.gif (1247 bytes)  Surprise!


Your patronage of our affiliate partners supports this web site.
We thank you! In other words, please shop at LBC Gift Galerie!


Photographic Print

Kamp, Eric
Buy at


La Belle Cuisine


Ebony and Ivory Chocolate Truffles

Death by Chocolate:
The Last Word on a Consuming Passion
by Marcel Desaulniers, 1992,
Rizzoli International Publications


7 1/2 ounces white chocolate, chopped
into 1/4-inch pieces
8 ounces semisweet chocolate, chopped
into 1/4-inch pieces

3/4 cup heavy cream
5 tablespoons unsweetened cocoa

Place the white and dark chocolates in separate stainless steel bowls. Heat
the cream in a 1 1/2-quart saucepan over medium heat. Bring to a boil.
Pour 1/4 cup of boiling cream over the white chocolate and the remaining
1/2 cup over the dark chocolate and allow to stand for 4 to 5 minutes. Stir
each with a separate whisk until smooth, and allow to cool for 1 hour at
room temperature. Refrigerate the two ganaches for 15 minutes, stirring
every 5 minutes.
Line a baking sheet with parchment paper. Portion 36 heaping teaspoons
of dark chocolate into separate mounds on the parchment paper. Top each teaspoon of dark chocolate with a level teaspoon of white chocolate. To fashion the truffles, roll each portion of chocolate in your palms in a gentle circular motion, using just enough pressure to form smooth rounds. Roll
the rounds of chocolate in cocoa until completely covered.
Makes about 3 dozen.

Featured Archive Recipes:
Bon Bon Collection
Christmas Truffles
Easy Chocolate Truffles

 Index - Chocolate Recipe Archives
Index - Miscellaneous Dessert Recipes
Holiday Central!
Daily Recipe Index
Recipe Archives Index

WB01419_1.gif (1881 bytes)

88 x 31 Join today in blue

Webmaster Michele W. Gerhard
Copyright 1999-2013 Crossroads International.  All rights reserved.
Some graphics copyright
Revised: July 06, 2013.