Dark Chocolate Truffles
- Level: Easy
- Yield: 15 to 20 candies, depending on size
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 17.5 servings
- Calories
- 98
- Total Fat
- 7
- Saturated Fat
- 4
- Carbohydrates
- 11
- Dietary Fiber
- 3
- Sugar
- 7
- Protein
- 2
- Cholesterol
- 9
- Sodium
- 5
- Total: 3 hr 40 min
- Prep: 25 min
- Inactive: 3 hr 10 min
- Cook: 5 min
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.