Recipe: Dark and White Chocolate Truffles (Williams-Sonoma recipe, may be frozen)

DARK AND WHITE CHOCOLATE TRUFFLES

8 oz. bittersweet chocolate, chopped (1 2/3 cups)
6 Tbsp. unsalted butter, at room temperature
1 Tbsp. rum (optional)
2/3 cups toasted pecans, finely chopped
3 oz. white chocolate, finely chopped
1/3 cup unsweetened cocoa powder

Place the bittersweet chocolate in a small heatproof bowl or the top pan of a double boiler. Set over a pan of gently simmering water but not touching the water. Stir until smooth, then add butter and stir until shiny and smooth.

Stir in rum, pour into a shallow pan, cover with plastic wrap and chill until cool but still soft, 1 to 1 1/2 hours.

Fold in pecans and white chocolate and chill until firmly set, about 2 hours.

WHEN READY TO SHAPE:
Place the cocoa powder in a shallow bowl or saucer.

To form each truffle: Using a teaspoon, scoop up to a 1-inch piece of the mixture. With cool fingers, form the mixture into a ball, then drop the ball into the cocoa and turn to coat it. Transfer to a dish. If your fingertips are not cool, drop the mixture directly into the cocoa and quickly form into a ball as you coat it.

Store up to 2 weeks in a covered container in the refrigerator. Remove 30 minutes before serving. Freeze up to 4 months in a tightly sealed container. Defrost in container.

Makes about 20 truffles
Source: Chocolate (Williams-Sonoma Kitchen Library) by Lora Brody, Chuck Williams, and Allan Rosenberg