| Level: | Intermediate |
| Total: | 3 hr 40 min |
| Prep: | 25 min |
| Inactive: | 3 hr |
| Cook: | 15 min |
| Yield: | 15 to 20 candies, depending on size |
Ingredients
- 1/2 cup heavy cream
- 8 ounces good-quality (70 percent) bittersweet chocolate, finely chopped
- 1 teaspoon pure vanilla extract
- 1 cup cocoa powder, for dusting
Instructions
- In a saucepan, bring the cream just to a simmer over medium-low to low heat. Pour the cream over the chocolate in a bowl and cover with plastic wrap. Let stand about 10 minutes to melt the chocolate.
- Add the vanilla and stir until smooth. Set aside to cool to room temperature, 30 minutes to 1 hour.
- Then beat the chocolate at medium speed, using an electric mixer, until it is thick and light colored. If the chocolate has cooled enough, it will be ready to form truffles right away. If the chocolate is still too soft to hold its shape when rolled in a ball, spread over the bottom of a baking dish and smooth the top. Refrigerate until firmed, but still scoopable, up to 2 hours.
- Pour the cocoa powder onto a deep plate or shallow bowl. Use a melon baller or small ice cream scoop to scoop out balls of chocolate and gently roll into a ball. Place them on the plate with the cocoa powder and roll between 2 forks to completely coat with the cocoa powder. Then use the forks to carefully transfer them to a baking sheet lined with parchment or waxed paper.
- If making the truffles a day or two ahead of time, let them stand at room temperature for at least 1 hour before serving.
Nutrition Facts
| Serving Size | 1 of 17.5 servings |
| Calories | 98 |
| Total Fat | 7 g |
| Saturated Fat | 4 g |
| Carbohydrates | 11 g |
| Dietary Fiber | 3 g |
| Sugar | 7 g |
| Protein | 2 g |
| Cholesterol | 9 mg |
| Sodium | 5 mg |
Reviews
Mine came out great. I used expensive chocolate and doubled the recipe. Doing so made about 2 dozen. I found it a little difficult to scoop up to make a ball due to it setting just a little too much. After trying one, I decided to used used some Fleur De Sel in the coco powder. I ground it up into a fine powder and then blended it in. This made it more of a sea salt truffle! My friends really loved it! My suggestion is to watch it closely so that it’s not too hard before making the balls!
Excellent truffle – lighter than most, good mouthfeel – try them with almond or hazelnut extract and roll in almond/hazelnut meal as a variation. Received rave reviews at all cookie exchanges I took it too, and even those who didn’t usually like dark chocolate loved this one. Note that the flavor mellows after about 8 hours, so I found it is best made ahead of time. In my kitchen, this took about 4 hours to make, start to finish with cooling time. I’ve made 8 batches so far, and will be doing another double batch before the 2013 starts.
Love this recipe! This is very similar to another truffle recipe I have that eliminates the rolling. I pour the blended chocolate into a plastic wrap line 8 x 8 pan (I double the recipe, cover the top with the plastic wrap and refrigerate – 3 hours or overnight. I pull the whole block out onto a cocoa dusted board (or piece of waxed paper. Using a heavy knife (warm water dip and a quick wipe with a towel I cut the block into strips and then into cubes. Then roll them in a bowl of sifted cocoa. Voila! Not quite as time consuming as rolling them and just as yummy!
Like Jopalis, I put some Chambord, (Raspberry liquor in my mix. Since anything Raspberry is always a plus for me, my friends called it a 10+ truffle.
One of the best truffles I’ve made by far! One note – plastic/vinyl disposable gloves are a much better alternative to latex gloves for rolling these into balls – so many of us chocolate lovers are also latex allergic! Love Tyler’s recipes, this one will be used for my Christmas gift giving for sure!
This recipe was very easy to follow. They are super easy to make. I also grated the chocolate as one reviewer said chopping it left some pieces too large and they didn’t melt. I didn’t want to take any chances so I grated mine. The only reason I deducted a star is that I did not care for the 70% cocoa candy. I think they turned out too bitter for my taste. Since I had the candy prepared, I decided to roll half of them in white powdered sugar to add some sweetness. I would definitely make them again but I would use 60% cocoa chocolate.
Some additional instruction would be nice as other rater stated. Also perhaps an optional addition of some liquor or liqueur. Nice flavor.
I made these to take to Easter dinner. I made a few changes. I coated them in: crushed oreos, powdered sugar, and crushed walnuts. I made sure to roll them in my hand of a minute so the coating really took to the chocolate. These were a HUGE success, and were gone within minutes!
Very, Very, Dark! Very easy, they made great gifts.
I’m very much a beginning cook, but I do know my way around the kitchen. This recipe would’ve been better if they’d told you exactly how much time to whip the chocolate mixture for. I ended up tossing the first batch, because it came out like chocolate butter. When I made it again, I found a similar recipe that told us novices to beat it for 2 minutes, then suggested piping out 1/2 balls onto a lined cookie. MUCH easier and neater.