Chocolate Truffles

Total Time:
2 hr 20 min
Prep:
15 min
Inactive:
2 hr
Cook:
5 min

Yield:
200 pieces
Level:
Intermediate

Ingredients
  • 50 grams (scant 2 ounces) Vietnamese cinnamon chips
  • 2 tablespoons ancho chili powder
  • 15 grams (1/2-ounce, about 2 tablespoons) whole allspice berries
  • 1 liter (about 4 cups) heavy cream
  • 700 grams (1 pound 9 ounces) 60 percent dark chocolate, uniformly chopped
  • 300 grams (11 ounces) milk chocolate, uniformly chopped
  • 40 grams (1.5 ounces about 3 tablespoons) butter, room temperature, cut into uniform pieces
Directions
  • Dry Roast the spices in a saute pan over medium-high heat until you can smell the perfume from the spices. Once the spices have been roasted for a bit, then add the heavy cream. Remove from heat and steep 1 hour. Strain out the spices.

  • Reheat the strained cream and pour the warm cream over the chocolate. Stir with a spatula to mix the chocolate completely until melted and combined. Once the chocolate is uniform in texture, add the butter and stir until well combined.

  • Pour into another bowl and allow to cool to room temperature. Place in a pastry bag and form little blobs onto a tray. Refrigerate until firm to the touch. Remove and roll to desired form.


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    Sensuous Chocolate Truffles

    Recipe courtesy of Sandra Lee