| Level: | Easy |
| Total: | 2 hr 5 min |
| Active: | 25 min |
| Yield: | 30 truffles |
Ingredients
- 9 ounces dark chocolate, 55 percent to 62 percent, chopped (about 1 cup)
- 1 cup heavy cream
- 1 teaspoon brown rice syrup (or light corn syrup)
- Pinch Himalayan pink salt
Instructions
- Put the chopped chocolate in a large bowl and set aside.
- Add the heavy cream to a small pot over medium heat and cover with a lid. Remove from the heat just before the cream comes to a boil. Pour the cream over the chocolate, cover the bowl with aluminum foil or a lid and let it sit 5 minutes. Remove the cover and whisk until the chocolate is completely melted and the mixture is smooth. Stir in the brown rice syrup and a healthy pinch of Himalayan pink salt. Let it sit and come to room temperature, then cover with plastic wrap touching the surface of the ganache and place in the refrigerator to set for 1 hour.
- Scoop tablespoon-size portions of the ganache onto a parchment-lined plate. When filled, place the plate in the freezer for 20 minutes and continue with the remaining ganache.
- Remove the chilled ganache from the freezer; use your hands to roll the portions into smooth balls, then roll in your favorite spice or nut combination.
Nutrition Facts
| Serving Size | 1 of 30 servings |
| Calories | 64 |
| Total Fat | 6 g |
| Saturated Fat | 3 g |
| Carbohydrates | 3 g |
| Dietary Fiber | 1 g |
| Sugar | 2 g |
| Protein | 1 g |
| Cholesterol | 11 mg |
| Sodium | 9 mg |
Reviews
Taste was amazing. A big stricky mess trying to roll them even right out of the freezer. Probably wil not make again.
Will make again and again. Super easy and indulgent. There is a bit of time with the cooling but you can make up to a certain point and then have fun rolling the truffles with your friend, hubby, crush etc… my new go to dessert