Description
Classic chocolate truffles with a creamy texture and high chocolate (for about 15 - 17 truffles)
Ingredients
- 226 g (8 oz) Baking chocolate - at 60-70 %
- 125 ml (1/2 cup) Heavy cream- full fat
- 20 g Butter - unsalted and softened
- 1/2 tsp Vanilla extract
- 1 pinch of sea salt
Instructions
- Finely chop the dark chocolate with a knife and place it in a medium bowl.
- Place the heavy cream in a saucepan and heat over medium heat until it simmers.
- Pour the hot cream over the chopped chocolate and add the butter then let stand for about 3-5 minutes.
- Mix with a wooden spoon until you have a smooth and homogeneous ganache mixture.
- Add vanilla and salt (optional) and mix again.
- Cover with plastic wrap in contact and place in the fridge for at least 3 hours (or 1 hour in the freezer) until the mixture is completely cooled.
- Using an ice cream scoop or tablespoon scrape out balls of chocolate and place them on a baking sheet lined with parchment paper.
- Place the baking sheet in the freezer for 10-15 minutes.
- Take each ball of chocolate and shape it into a round ball with your hands, working as quickly as possible, then place it back on the baking sheet.
- In a bowl place the unsweetened powdered sugar or coating of your choice.
- Roll the chocolate truffles in the bowl until they are completely covered.
Notes
Storage: at room temperature in a storage box with a tight-fitting lid for 1 week. Or in the freezer for up to 3 months.
- Prep Time: 10 minutes
- Category: Dessert
- Cuisine: french
Nutrition
- Calories: 102
- Sugar: 7
- Sodium: 16
- Fat: 8
- Saturated Fat: 5
- Carbohydrates: 8
- Fiber: 1
- Protein: 1
- Cholesterol: 13