D
dianncy64
Guest
Deep Chocolate Truffles
This recipe is easy enough for the first-timer to make because it doesn’t involve any dipping. With a high proportion of chocolate, the truffle mixture is firm enough to handle for shaping, yet creamy and decadent with each bite.
8 oz. 70% cacao bittersweet chocolate, finely chopped
3/4 cup heavy whipping cream
3 tablespoons unsweetened cocoa
1. Place chocolate in medium bowl. Bring cream to a simmer in small saucepan over medium heat. Pour cream over chocolate; stir to moisten chocolate. Let stand 30 seconds; stir until chocolate is melted and smooth. Refrigerate 30 to 45 minutes or until firm enough to spoon out.
2. Line baking sheet with waxed paper. Spoon 24 mounds of the chocolate mixture onto waxed paper, using about 2 teaspoons per truffle. (Or use #100 ice cream scoop, slightly heaping.)
3. Using disposable gloves if desired, roll chocolate mounds between palms to form truffles. If mixture sticks to hands or gloves, lightly coat palms with cornstarch. Roll balls in cocoa; place in candy cups. (Truffles can be made 1 week ahead. Cover and refrigerate. Bring to room temperature before serving.)
24 truffles
This recipe is easy enough for the first-timer to make because it doesn’t involve any dipping. With a high proportion of chocolate, the truffle mixture is firm enough to handle for shaping, yet creamy and decadent with each bite.
8 oz. 70% cacao bittersweet chocolate, finely chopped
3/4 cup heavy whipping cream
3 tablespoons unsweetened cocoa
1. Place chocolate in medium bowl. Bring cream to a simmer in small saucepan over medium heat. Pour cream over chocolate; stir to moisten chocolate. Let stand 30 seconds; stir until chocolate is melted and smooth. Refrigerate 30 to 45 minutes or until firm enough to spoon out.
2. Line baking sheet with waxed paper. Spoon 24 mounds of the chocolate mixture onto waxed paper, using about 2 teaspoons per truffle. (Or use #100 ice cream scoop, slightly heaping.)
3. Using disposable gloves if desired, roll chocolate mounds between palms to form truffles. If mixture sticks to hands or gloves, lightly coat palms with cornstarch. Roll balls in cocoa; place in candy cups. (Truffles can be made 1 week ahead. Cover and refrigerate. Bring to room temperature before serving.)
24 truffles