Chocolate/ Christmas/ Dessert

Dark Chocolate Truffles

Dark Chocolate Truffles

By Valerie Kukahiko Serves: 13 large truffles

Ingredients

  • 2, 4oz. semi-sweet chocolate baking bars
  • 2 Tablespoons butter
  • 1/2 cup heavy whipping cream
  • 1/2 teaspoon vanilla
  • OPTIONAL TOPPINGS
  • powdered sugar
  • cocoa powder
  • finely chopped nuts
  • coconut

Instructions

1

Fill a small saucepan up with 2 inches of water. Bring to a boil over medium-high heat.

2

Meanwhile, finely chop chocolate baking bars. Pour into a medium glass bowl.

3

Dice butter into small cubes and add to chocolate. Add heavy whipping cream.

4

Place the bowl over the top of the saucepan, making sure the bottom of the bowl doesn't touch the boiling water.

5

Whisk continually until completely melted and smooth. Wear an oven mitt if needed. Remove from heat.

6

Whisk in vanilla.

7

Cover the bowl with plastic wrap, pressing the plastic wrap down against the top of the chocolate. Refrigerate 1 hour.

8

Remove chocolate from refrigerator and scoop out into 1½ Tablespoon size truffles. (See recipe tip below.)

9

Roll truffles, one at a time, in any desired toppings.

10

Refrigerate truffles for a few hours until set. Store in an airtight container in the refrigerator. Set truffles out at room temperature for about 15 minutes before serving.

Notes

Recipe Tip: I like to use a 3/4 oz. (1½ Tablespoon) scoop to scoop out these truffles. If you want truffles that are a little smaller, I recommend using a .5 oz (1 Tablespoon) scoop.

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