Dark Chocolate Truffles
Recipe courtesy of Marcel Desaulniers
Prep Time: 1 hr 45 min
- 8 ounces semisweet chocolate, chopped into 1/4-inch pieces
- 4 ounces unsweetened chocolate, chopped into 1/4-inch pieces
- 2/3 cup heavy cream
- 2 tablespoons unsweetened cocoa, sifted
- 2 tablespoons confectioners' sugar, sifted
Place 8 ounces semisweet chocolate and the unsweetened chocolate in a 4-quart bowl.
Heat the heavy cream in a 1 1/2-quart saucepan over medium heat. Bring to a boil. Pour the boiling cream over the chocolate. Allow to stand for 5 minutes, then stir until smooth (now you have ganache). Refrigerate the ganache for 1 hour until firm but not hard.
Line a baking sheet with parchment paper. Using a tablespoon of ganache for each truffle (approximately 3/4 ounce), portion 24 truffles, evenly space onto the parchment lined baking sheet. Refrigerate the ganache portions for 15 minutes (so the ganache will be firm enough to roll into truffles). When the ganache is firm enough to handle, remove from the refrigerator and individually roll each portion of ganache in your palms, in a gentle circular motion, using just enough pressure to form smooth rounds. Roll 16 of the rounds in 2 tablespoons cocoa and separately roll 8 in the confectioners sugar until completely covered. Store the truffles in a tightly sealed plastic container, in the refrigerator. Remove about 1 hour before serving.
- I used 8 ounces of Nestlé dark chocolate, broken into pieces, and 12 ounces of Nestlé semi-sweet chocolate chips.
- I added about 1 teaspoon of cinnamon to the chocolate before pouring the hot cream on it. I
- used one full pint of heavy cream.
- I let the ganache set, tightly covered with press and seal plastic wrap, in the fridge for about 24 hours.
- I used my smallest cookie scoop for the truffles. It was perfect sized.
- I dipped some truffles in Baker’s semi-sweet dark dipping chocolate, then coated with crushed hazelnuts or candy canes. Most I coated with Hershey’s cocoa powder.
Photos to come...once I take them.