Dark Chocolate Truffles

Total Time:
3 hr 40 min
Prep:
25 min
Inactive:
3 hr 10 min
Cook:
5 min

Yield:
15 to 20 candies, depending on size
Level:
Easy

Ingredients
  • 1/2 cup heavy cream
  • 8 ounces good-quality (70 percent) bittersweet chocolate, chopped
  • 1 teaspoon pure vanilla extract
  • 1 cup cocoa powder, for dusting
Directions

In a saucepan, bring the cream just to a simmer over low heat. Pour the cream over the chocolate in a bowl and let stand about 10 minutes to melt the chocolate. Add the vanilla and stir until smooth. Set aside to cool for 1 hour at room temperature. Then beat the chocolate at medium speed until it gets thick and light colored. Spread over the bottom of a baking dish and smooth the top. Refrigerate about 2 hours, until firm.

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; place them on the plate with the cocoa powder and roll between 2 forks to completely coat. Then use the forks to carefully transfer them to a parchment or waxed paper lined baking sheet.


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    Recipe courtesy of Bobby Flay