2 Ratings 0 Comments
Yield: 30 truffles
|1/3||cup||heavy whipping cream|
|2||cups||60% Cacao Bittersweet chocolate chips|
|6||Tablespoons||unsalted butter, cut into small pieces|
In a small saucepan, bring the cream to a simmer. Remove from heat, and stir in the chocolate and butter.
In a medium-sized skillet, bring 1/2-inch water to a slow simmer. Set the saucepan in the skillet over low heat. Stir mixture just until the chocolate has completely melted. Remove from heat. Pour the chocolate mixture into a shallow bowl. Cool, cover and refrigerate until firm, at least two hours. Pour the cocoa coating into a pie plate.
Line an airtight container with waxed paper. Dip melon baller or small spoon into a glass of warm water and quickly scrape across the surface of the chilled mixture to form a rough 1-inch ball. Drop the ball into the cocoa coating. Repeat with the remaining truffle mixture. Gently shake the pie plate to coat the truffles evenly.
Transfer truffles to the prepared container, separating layers with additional waxed paper. Cover tightly and refrigerate up to 2 weeks, or freeze up to 3 months.
Unsweetened Cocoa can be replaced with 3/4 cup finely chopped almonds or pecans.
Recipe and image used with permission and provided by Ghirardelli Chocolate Company.
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