Friday, May 20, 2011

Chocolate Truffles

16 oz high quality chocolate, no less than 60% cacao, chopped
2 cups heavy cream

Fill a large saucepan with 1-2 inches of water and bring to a simmer, but don't let it come all the way up to a boil (you'll want to keep checking while you're melting your chocolate). Place a heat-safe glass bowl inside the pan (like this --ignore the fact that the website is all in French, it's the only picture I could find. lol) and put the chocolate and cream inside. 
Slowly melt the chocolate into the cream. Do not let the water in the pan come to a boil, and make sure the chocolate/cream mixture doesn't start to bubble.
Once the chocolate is melted, remove the bowl from the heat and let it cool a couple of minutes before placing it in the refrigerator.
Refrigerate 2-3 hours until the chocolate has hardened. 

Scoop the chocolate out into serving sized pieces (somewhere between 2tsp and a tbsp in size) and place on a sheet pan. 
Refrigerate at least 10 minutes.
Roll the scoops of chocolate into balls, and then roll the balls in the garnishes of your choice. 
(I did crushed candy cane, chopped pistachios, cocoa powder w/ powdered sugar, and white chocolate caramel instant cappuccino mix.)

Posted by: Erika

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