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Prep Time: 0 Minutes Cook Time: 5 Minutes |
Ready In: 5 Minutes Servings: 20 |
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These are classic truffles. Once you master truffles, you're in trouble. You will never buy another piece of chocolate again unless it is to make your own candy. I have experimented with pumpkin, vanilla, coffee, alcohol (brandies, cognacs, whiskey, Irish creams) Ingredients:
• 1/2 cup heavy cream |
• 3 tablespoons unsalted butter |
• 8 oz. chopped, semi-sweet chocolate + 6 oz. for dipping |
• about 1/2 cup dutch-process cocoa powder, sifted |
Directions:
1. Mix the cream and butter together in a sauce pan Place over a double boiler heat and bring to a full boil. Turn off heat.
2. 2. Add 8 ounces of the chopped chocolate, and gently swirl the pan.
3. Do not stir. Allow to rest for 5 minutes.
4. 3. After 5 minutes, whisk slowly to combine.
5. 4. Transfer the mixture to a bowl and refrigerate for 45 minutes, stirring every 15 minutes. In the meantime, line baking sheets with parchment paper.
6. 5. After 45 minutes, the mixture will start to thicken quickly, keep refrigerated another 11 to 15 minutes, stirring every 5 minutes.
7. 6. Using a mini ice cream scoop or two spoons, form the mixture into 1-inch balls and and place on the prepared sheets.
8. 7. Chill until firm, about 10-15 minutes. While the balls are chilling, melt the remaining 6 ounces of chocolate. After it is completely melted, allow to cool slightly before continuing.
9. 8. Place cocoa in small bowl. Remove the balls from the refrigerator. Using one hand, dip the balls into the melted chocolate. Roll it around in your hand, allow the excess to drip back into the bowl. Place the truffle in the cocoa. With your clean hand, cover the truffle with cocoa.
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