Chocolate Truffles are one of my favorite ways to prepare and enjoy chocolate.
They’re rich, creamy and decadent, and you can add an endless variety of ingredients to make each batch unique.
For the truffles:
- 12 oz semi-sweet chocolate chips
- 3/4 cup heavy cream
For the coating:
- high quality cocoa powder or powdered sugar
Put the heavy cream in a small saucepan and gently heat on medium low, stirring frequently.
Remove from heat and pour over the chocolate in a metal or glass bowl.
Add your flavoring to the mixture.
Let it sit for a few minutes to allow the chocolate to soften and melt under the hot heavy cream.
Next stir the mixture until the chocolate is melted and silky smooth.
Let the chocolate chill completely by placing the bowl in an ice bath and when it is cold but not completely set, beat vigorously until the mixture becomes noticeably thicker in texture and significantly lighter in color.
If it seems that the chocolate isn’t thickening during this step it needs to chill longer.
When the chocolate is ready, line a cookie sheet or tray with wax paper.
Fill a small bowl with your choice of coating.
Use a spoon to gather a bite sized portion of the chocolate mixture and roll it into a small round ball with your hands.
Then roll the ball in the cocoa or powdered sugar and place on the wax paper lined tray.
Repeat with the rest of the chocolate mixture.
In case you haven’t guessed already, this will get messy!
I think it’s half the fun, but if you prefer to be more neat and precise try using a piping bag to make the chocolate balls instead.
After they’ve been coated chill the truffles in the refrigerator until the chocolate is very firm.
Store in the refrigerator.
Source Monte Nero