Photo: Dark Chocolate Truffles Recipe
Ingredients
- 1/2 cup heavy cream
- 8 ounces good-quality (70 percent) bittersweet chocolate, finely chopped
- 1 teaspoon pure vanilla extract
- 1 cup cocoa powder, for dusting
Directions
In a saucepan, bring the cream just to a simmer over medium-low to low heat. Pour the cream over the chocolate in a bowl and cover with plastic wrap. Let stand about 10 minutes to melt the chocolate.
Add the vanilla and stir until smooth. Set aside to cool to room temperature, 30 minutes to 1 hour.
Then beat the chocolate at medium speed, using an electric mixer, until it is thick and light colored. If the chocolate has cooled enough, it will be ready to form truffles right away. If the chocolate is still too soft to hold its shape when rolled in a ball, spread over the bottom of a baking dish and smooth the top. Refrigerate until firmed, but still scoopable, up to 2 hours.
Pour the cocoa powder onto a deep plate or shallow bowl. Use a melon baller or small ice cream scoop to scoop out balls of chocolate and gently roll into a ball. Place them on the plate with the cocoa powder and roll between 2 forks to completely coat with the cocoa powder. Then use the forks to carefully transfer them to a baking sheet lined with parchment or waxed paper.
If making the truffles a day or two ahead of time, let them stand at room temperature for at least 1 hour before serving.
Cook's Note: A pair of disposable latex gloves will help your hands stay clean while rolling the truffles.
Notes
From Food Network Kitchens: After further testing and to ensure the best results, this recipe has been altered from what was in the actual episode.
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By fbrowell
Canonsburg, PA
on December 24, 2012
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Excellent truffle - lighter than most, good mouthfeel - try them with almond or hazelnut extract and roll in almond/hazelnut meal as a variation. Received rave reviews at all cookie exchanges I took it too, and even those who didn't usually like dark chocolate loved this one. Note that the flavor mellows after about 8 hours, so I found it is best made ahead of time. In my kitchen, this took about 4 hours to make, start to finish with cooling time. I've made 8 batches so far, and will be doing another double batch before the 2013 starts.
By eggypann
Tucson, AZ
on December 13, 2012
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Love this recipe! This is very similar to another truffle recipe I have that eliminates the rolling. I pour the blended chocolate into a plastic wrap line 8 x 8 pan (I double the recipe, cover the top with the plastic wrap and refrigerate - 3 hours or overnight. I pull the whole block out onto a cocoa dusted board (or piece of waxed paper. Using a heavy knife (warm water dip and a quick wipe with a towel I cut the block into strips and then into cubes. Then roll them in a bowl of sifted cocoa. Voila! Not quite as time consuming as rolling them and just as yummy!
By Aly B.
left coaster
on December 07, 2012
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Like Jopalis, I put some Chambord, (Raspberry liquor in my mix. Since anything Raspberry is always a plus for me, my friends called it a 10+ truffle.
Read all 18 reviews