Rich and decadent chocolate truffles are surprisingly easy to make at home. Hand rolling chocolate truffles is a fun way to create your own sweet treats, or to make a special gift for the chocolate lover in your life. This recipe also makes a great Valentine's Day project.
Makes about 24 Dark Chocolate Truffles
Makes about 24 Dark Chocolate Truffles
Prep Time: 30 minutes
Cook Time: 5 minutes
Total Time: 35 minutes
Ingredients:
- 1 pound dark chocolate, broken in small pieces
- 1 cup of heavy cream
- 1 tsp flavor extract such as mint, coffee, orange, etc., optional
- cocoa powder as needed
Preparation:
Place the broken chocolate in a mixing bowl. Put the cream on the stove in a heavy saucepan, and bring to a simmer over medium heat. As soon as it comes to a simmer, quickly pour it over the chocolate, and let it sit for 60 seconds.
After 60 seconds, add the optional extract, and slowly stir the mixture. After a few minutes of stirring the melted chocolate and cream will come together to forms a beautiful, shiny, thick chocolate mixture known as a "ganache." Take a spatula and scrape down the sides of the bowl, cover, and refrigerate for at least an hour, or until the ganache is firm enough to scoop.
Add about a 1/2-inch of cocoa into a baking dish or plate. Scoop out about 1-ounce portions (or any size you want) with a small sorbet scoop, or spoon, and toss them into the cocoa; roll around to coat. You can do 4 or 5 at a time. Transfer to a plate or tray and keep refridgerated until serving.
Note: When shaping, you can leave the truffles a bit irregular as is traditional, or roll them a little in your hands to make them nice and round before tossing in the cocoa. The rolling method will cause some messy, chocolaty hands, but I'm sure you'll figure out a delicious way to keep them clean!
After 60 seconds, add the optional extract, and slowly stir the mixture. After a few minutes of stirring the melted chocolate and cream will come together to forms a beautiful, shiny, thick chocolate mixture known as a "ganache." Take a spatula and scrape down the sides of the bowl, cover, and refrigerate for at least an hour, or until the ganache is firm enough to scoop.
Add about a 1/2-inch of cocoa into a baking dish or plate. Scoop out about 1-ounce portions (or any size you want) with a small sorbet scoop, or spoon, and toss them into the cocoa; roll around to coat. You can do 4 or 5 at a time. Transfer to a plate or tray and keep refridgerated until serving.
Note: When shaping, you can leave the truffles a bit irregular as is traditional, or roll them a little in your hands to make them nice and round before tossing in the cocoa. The rolling method will cause some messy, chocolaty hands, but I'm sure you'll figure out a delicious way to keep them clean!