8 ounces semi sweet chocolate, finely chopped
1/3 cup heavy whipping cream
4 teaspoons pure Acai juice
1/2 ounce semi sweet chocolate
1/4 ounce white chocolate
Acai Berry Ganache:
Prepare a double boiler. Fill the bottom pot with 1 inch of water. Heat over low heat. Pour finely chopped semi sweet chocolate and cream into bowl and set over the pan of simmering water. Stir frequently until chocolate is melted and mixture is shiny and smooth. Remove from heat and stir in Acai juice. Pour into a shallow bowl and refrigerate for 1 hour.
Use a cheese grater to grate the semi sweet chocolate and white chocolate. Put 1/2 of the semi sweet chocolate in one small bowl. Combine the remaining semi sweet chocolate and white chocolate in another bowl.
Remove ganache from the refrigerator and scoop teaspoonfuls out onto a parchment paper lined baking sheet. Refrigerate for 5 minutes. Remove from refrigerator. Roll each truffle into a ball then place into the chocolate shavings and roll around the bowl until the truffle is completely coated. Continue with remaining truffles. Roll some in dark chocolate and some in dark/white chocolate. Makes 36 truffles. Keep in an airtight container for 1 week. Refrigerate to keep longer.
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