Combine creme fraîche andground espresso in a small saucepan over medium heat. Bring mixtureto just below a boil, stirring frequently. Remove from heat.Place chopped bittersweet chocolate in a medium bowl. Strainhot creme fraîche mixture into bowl with chocolate.Whisk until melted and smooth. Cool completely, then cover andlet rest in a cool place overnight.
The next day, the mixture should be firmyet still supple enough to pipe. Place in a pastry bag fittedwith a large, plain tip and pipe bite-size “kisses”onto parchment-lined baking sheets. Refrigerate until just set,about 30 minutes. Using your palm, gently press down the pointthat sticks up on each truffle. Transfer to the freezer and freezeuntil hard, at least 2 hours or overnight.
Spread the cocoa powder out on a shallow-sidedsheet pan; set aside.
In the top of a double boiler set overbarely simmering water, melt the semisweet chocolate until liquid,but not so hot that you can’t touch it. Wear disposable glovesif it’s still too hot for you. Dip frozen truffle centers intomelted chocolate, shaking off excess and set them in the panwith cocoa powder. When all the truffle centers are dipped andthe chocolate has started to set, gently but thoroughly shakethe sheet pan to roll the truffles around in the cocoa untilcoated. You may need to dip the truffles in 2 batches to avoidovercrowding the pan.
Carefully remove to another sheet panand refrigerate, uncovered, 30 minutes. Transfer to an airtightcontainer and keep chilled until almost ready to serve. Bringto room temperature before serving.
Makes about 50 truffles.
*can substitute sour cream, if not available.
Dipped, Dusted & Rolled: Handmade Chocolates online chocolate-making class with Gayle HarteIf the Gayle’s Famous Truffles recipe was useful and interesting, you can share it with your friends or leave a comment.