Fairmont Scottsdale Princess Dark and White Chocolate Truffle Ganache

Source: Chef David Blom, Fairmont Scottsdale Princess Dessert, Scottsdale, Arizona

Dark Chocolate Truffle Ganache:
9 ounces high-quality semi-sweet chocolate
1/2 cup heavy cream
1 ounce Chambord raspberry liqueur

Dark Truffle Coating:
6 ounces semi sweet dark chocolate
1/2 cup cocoa powder

White Chocolate Truffle Ganache:
14 ounces quality white chocolate
1/2 cup heavy cream
1 ounce Frangelico hazelnut liqueur

White Truffle Coating:
6 ounces quality white chocolate

For dark chocolate truffle ganache: To begin the truffles, finely chop 9 ounces of semi-sweet chocolate and set aside in a medium bowl.

In a small saucepan, bring heavy cream just to a boil. Immediately pour the hot cream over the chopped chocolate and stir until completely melted. Add liqueur and stir in well. Cover bowl with plastic wrap and refrigerate for at least 2 hours.

Remove chocolate mixture (known as ganache) from refrigerator and scoop out walnut-size balls using a melon-baller or similar object. Roll truffles into smooth balls and place on wax paper. Freeze until ready to coat.

To make the coating, finely chop 6 ounces of dark chocolate and place in the top of a double-boiler or in a metal bowl that fits over a pan of simmering (not boiling) water. Stir chocolate to melt, using care not to let it burn.

Remove truffles from freezer and using a fork, dip each into melted chocolate just to coat. Gently roll each dipped truffle in cocoa powder and place on wax paper to cool.

For white chocolate truffle ganache: Prepare white chocolate ganache in the same manner as the Dark Chocolate Truffle Ganache recipe above. To coat, dip frozen truffles in melted white chocolate and set on wax paper or parchment paper to dry.

Variation: Substitute Coco Lopez or Malibu rum for the hazelnut liqueur and roll the white chocolate dipped truffles in coconut.