2020-04-08 06:29:45
Ingredients:
·
two 4-ounce quality
chocolate bars (226g), very finely chopped*
·
2/3 cup (160ml) heavy
cream*
·
optional: 1 Tablespoon
unsalted butter, softened
·
optional: 1/2 teaspoon
pure vanilla extract
·
toppings: unsweetened cocoa
powder, sprinkles, crushed nuts, melted or tempered chocolate
Directions:
1.
Place the chocolate in
a heat-proof bowl. Set aside.
2.
Heat the heavy cream
until it is simmering. You can heat it on the stove or in the microwave.
3.
Add the butter, if
using, to the chocolate and pour the heavy cream evenly on top. Let the warm
cream and chocolate sit for 5 minutes minutes. Add the vanilla extract then
stir until the chocolate has completely melted. Place a piece of plastic wrap
directly on the surface (to avoid condensation) and refrigerate for 1-2
hours. Tip:Pour into a flat shallow dish, such as a 8x8 inch baking
pan, so the mixture evenly and quickly sets.
4.
Scoop the set truffle
mixture into 2 teaspoon-sized mounds. This cookie scoop is the perfect size. For larger
truffles, 1 Tablespoon size mounds. Roll each into balls. This gets a little
sticky, so see my tips above.
5.
Roll each into
toppings, if desired. Truffles taste best at room temperature!
6.
Cover tightly and
store truffles at room temperature for 3-4 days or in the refrigerator for up
to 2 weeks.
Freezing Instructions: For longer storage, freeze up to 3
months with or without toppings. Thaw in the refrigerator, then bring to room
temperature, if desired, before enjoying.
Make Ahead
Instructions: Prepare the truffle
mixture through step 3. The mixture must chill in the refrigerator for 1-2
hours or up to 3 days. If chilling for longer than 4ish hours, let the mixture
sit on the counter for several minutes to soften into scoop-able consistency.
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