Dark Chocolate Truffles
Make your own truffles, they are super smooth, creamy and loaded with chocolate flavor.
Yield
20 servingsPrep
22 minCook
16 minReady
3⅔ hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 8 | ounces |
chocolate, bittersweet
70% cocoa, very good quality, chopped, null |
* |
| ½ | cup |
heavy whipping cream
|
|
| 1 | teaspoon |
vanilla extract
|
|
| ¾ | cup |
cocoa powder
for dusting, or more as needed |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 231.2 | ml/g |
chocolate, bittersweet
70% cocoa, very good quality, chopped, null |
* |
| 118 | ml |
heavy whipping cream
|
|
| 5 | ml |
vanilla extract
|
|
| 177 | ml |
cocoa powder
for dusting, or more as needed |
|
Directions
In a saucepan, bring the cream just to a simmer over low heat.
Pour the cream over the chocolate in a bowl and allow to stand for about 10 minutes to let the chocolate melt.
Stir in the vanilla until smooth.
Let cool for 1 hour at room temperature.
Then beat the chocolate at medium speed until it gets thick and light colored.
Spread over the bottom of a baking dish and smooth the top.
Refrigerate about 2 hours, until firm.
Put the cocoa powder onto a shallow bowl.
Scoop to scoop out balls of chocolate with a melon baller or a ice cream scooper.
Put them on the plate with the cocoa powder and roll between 2 forks to completely coat with the cocoa powder.
Then carefully transfer them to a waxed lined baking sheet with a fork.
Keep truffles refrigerate until ready to use.
