Chocolate Truffles Recipe

Dec 21, 2009

Got to hand it to the French for making a melt in your mouth chocolaty treat that resembles the most expensive fungus in the world. Whenever I crave something sweet, my first choice is always a truffle. I love the hard coating truffles which protects the soft filling that when you bite into it just melts in your mouth. For the holidays, I decided to make home made truffles to give it out as gifts. They're quite easy to make but I did have trouble on my first batch when the mixture didn't set. I may have added too much amaretto or I may not have stirred it well enough. The second batch set and I was very pleased with the results.

Ingredients:

10 oz of bitter-sweet chocolate, cut into small pieces

3/4 cup of heavy whipping cream

2 tbs of unsalted butter

1 tbs of cream de cocoa

pinch of salt

1/2 cup of water

1/4 cup of dutch-pressed cocoa powder

Directions:

Chop chocolates into small pieces and set aside on metal bowl. In a sauce pan, heat cream over low heat until cream starts to form bubbles on the side. Add butter, cream de cocoa, and salt and stir well. Pour cream over chocolates and let it sit for 3-5 minutes. In a small sauce pan simmer 1/2 cup of water. Place the chocolate and cream mixture and continue to stir until smooth and creamy.

Place the mixture into a small bowl and let it cool completely in the refrigerator for 2-3 hours or overnight.

Using a melon baller or spoon, form a ball, with your palm (use gloves for easy clean up) shape it into a ball and set aside. Once all the chocolate have rolled approximately 30, refrigerate for 30 minutes.

Place cocoa powder in a bowl. Place the balls in the bowl and coat the balls evenly.