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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By andrea.groth_12...
Denver, 44
on December 18, 2009
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I've made these truffles many times. Not only are they easy, but everyone thinks they are great! They also think I slaved for hours.
This Christmas I'm going to use Bailey's chocolate mint cream to flavor the truffles. I think they will be fabulous!
By lemon 'n herbs
Plymouth,Mn
on August 15, 2009
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I made these with 4 oz bittersweet and 4 oz semisweet chocolate. formed the truffles with a small cookie scoop, let them set in refrig then dipped in chocolate. also used orange extract. they were GREAT!
By kbloomingdreams...
Sadieville, KY
on February 14, 2008
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This added to a marvelous Valentine's. I had dificulty forming the truffles, but with a little refigeration they rounded nicely. Very Impressive for the work. Used Chambord and a then a Caramel liquor for the second batch. Will defintely include these in the candy repertior.
Read all 6 reviews