Chocolate Mousse Truffles
- 1 pint heavy whipping cream
- 1/2 tablespoon butter
- 1 pound dark chocolate, finely chopped
- 1/4 ounce pure vanilla
- Cocoa powder
Place cream and butter in pot and bring to a rolling boil. Remove from heat and let cool. Stir in melted dark chocolate. Mix with a beater until smooth. Add vanilla and mix again until smooth. Refrigerate until the mixture has become solid enough to scoop, at least 4 hours. Scoop out small balls and roll in cocoa powder. Place in candy cups to serve. Keep refrigerated.
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The FN chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
Recipe courtesy of Betsy Ann Chocolates, Pittsburgh, PA