Dark Chocolate Truffles
- Ready In:
- 3hrs
- Ingredients:
- 4
- Yields:
-
30 Truffles
ingredients
-
TRUFFLES
- 1⁄3 cup heavy whipping cream
- 2 cups chocolate chips
- 6 tablespoons unsalted butter
-
COATING
- 1⁄3 cup cocoa
directions
- Bring the cream to a simmer in a small saucepan, remove heat and stir in the butter.
- Microwave chocolate chips for 1 minute, remove and stir. If not completely melted return repeat process for 30 second intervals. Add chocolate to cream mixture and stir until smooth.
- Pour mixture into a shallow bowl and refrigerate until firm at least 2 hours.
- Pour the coating into a pie plate. line an airtight container with waxed paper.
- Dip melon baller or small spoon into a glass of warm water and quickly scrape across the top of the chilled mixture to form a rough 1-inch ball.
- Roll the truffle ball between hands to form a smooth ball, drop into the cocoa and gently shake the pie plate to coat the truffle evenly.
- Repeat with the remaining mixture.
- Transfer The truffles to the prepares container separating layers with waxed paper.
- Cover and refrigerate up to 2 weeks, or freeze up to 3 months.
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