Makes 5 dozen small truffles.
From Robert Bennett of Miel Patisserie4 tablespoons unsalted butter
1/2 an Oso Sweet Onion, diced
1 and 1/4 cups + 2 tablespoons heavy cream (preferably not ultra-pasteurized)
1 pound + 6 ounces milk chocolate, chopped fine
1 pound semisweet dark couverture chocolate, chopped fine (such as Ghirardelli, Guittard, Lindt, or Valrhona) (for dipping)
2 cups Dutch process cocoa powder (for rolling)
1. In a small heavy skillet, melt the butter, add the diced onion and sauté until golden brown. Pour in the heavy cream. Let mixture come back to a boil. Immediately remove from the heat.
2. Strain the cream mixture through a chinois (or any very fine strainer), pressing firmly to extract all the juices, directly into a bowl containing the chopped milk chocolate. Stir the milk chocolate-cream mixture until the chocolate is thoroughly melted. Let this chocolate truffle mixture stand at room temperature until firm, about 1 hour.
3. Gently melt the semisweet chocolate till it is just about body temperature. (The microwave works well at low power). Transfer the melted semisweet chocolate to a medium bowl.
4. Scoop the firm chocolate truffle mixture into tablespoon sized balls, rolling in your hands to round them. Let the scooped balls stand at cool room temperature until firm, about 30 minutes.
5. Wearing thin plastic gloves (for neatness), scoop a small amount of the melted dark chocolate into the palm of your hands. One at a time, roll the chocolate truffle balls in between yours hands to coat them with a thin film of dark chocolate. Let the chocolate coated truffles harden at cool room temperature, 5 to 10 minutes. This is called the pre-enrobing.
6. Have ready a shallow pan or bowl of cocoa. When the first layer of chocolate has set, repeat the coating process and then immediately roll in the cocoa powder. When firm, remove from the cocoa powder, gently brush-off excess cocoa and transfer to a serving tray. Serve at room temperature. (Note that the truffles may be kept at room temperature for up to two days before serving.
© 2006, Oso Sweet Onions