Dark Chocolate Truffles
There are only three ingredients — dark chocolate, cream and butter. Somewhere between soft and chewy, the dark chocolate truffles are decadently rich and crazy delicious. Make them for your family and friends for the holidays!
- Heat the cream in a sauce pan until simmering (do not boil because the cream may curdle).
- Turn off the heat. Add the chocolate, salt and butter. Stir until smooth.
- Pour the mixture into a shallow bowl and chill until firm — four hours, in my case. “Firm” means the mixture can be shaped.
- When the chocolate mixture is firm enough, start preparing whatever you want to coat your truffles with.
- Sift the confectioner’s sugar into a bowl.
- Sift the cocoa powder into another bowl.
- Put the chopped nuts into a third bowl.
- Using a teaspoon, scrape the chilled chocolate mixture to form one-inch balls.
- Coat some of the chocolate balls with the chopped nuts. Roll some in confectioner’s sugar.
- Roll the rest in cocoa powder.
- If the still unshaped chocolate mixture starts to soften, chill for about 30 minutes then start scraping and shaping again.
- Keep the truffles in the fridge in a covered container.
What is a truffle? First, let’s not confuse a chocolate truffle with the highly-prized fungus called the truffle. In the confectionary world, a truffle is a small piece of sweet made by chilling ganache or something akin to a fudge, depending on which part of the world you’re in, shaping the chilled mixture and rolling them in cocoa powder, nuts or anything that fancies your imagination. You can even dip them in melted chocolate.
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