Chocolate Truffles
Ingredients
- 8 oz good bittersweet chocolate preferably Belgian.
- ½ cup heavy cream
- 1 tablespoon butter at room temperature
- ½ cup cocoa powder for finishing
Instructions
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Finely chop the chocolate. Making sure there are no pieces as big as chocolate chips.
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Place the chopped chocolate and the butter into a small to medium-sized bowl.
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Heat the cream in a small saucepan until just below the boiling point. You will see little bubbles appear around the edges. You can do this in the microwave. However, make sure to keep a very close eye on the cream as it will boil over very quickly. (I like to use 15-second increments)
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Pour the cream over the chocolate and let sit for 2 minutes.
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Stir until the chocolate is completely melted.
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Cover the bowl and let chill in the fridge for an hour or two until the mixture has completely cooled and firmed up.
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Place the cocoa powder into a shallow dish and have a tray ready to place the finished truffles.
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Using a small spoon, scrape across the surface until you have about a 2 teaspoon sized ball of truffle mixture. Alternately you can try and use a small cookie scoop. But traditionally, the scaping method gives you a better texture.
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very quickly roll the ball in your hands to smooth it out. It doesn't have to be perfectly round they should look rustic.
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Drop the ball into the dish of cocoa powder and roll around to coat. Place the finished truffle on the tray and continue with making more truffles.
Recipe Notes
These truffles taste the best at room temperature. But need to be kept in the fridge. They will keep for about 2 weeks.
My hands get warm really fast, and I need to keep cooling them down to not melt the truffles. When making them, I wash my hands frequently with cold water and then dry them very well with the towels. If you have cold hands, this will not be a problem.