Wednesday, August 17, 2011

Dark Chocolate Truffles


For all you dark chocolate lovers out there...this one is for you. Decant, rich, delicious. A perfect truffle...a smooth chocolate center covered by a thin dark chocolate shell. And for those who like it extra sweet, a drizzle of white chocolate or homemade caramel sauce. 


Dark Chocolate Truffles
Servings: about 16 small truffles

1 - 4 oz. bittersweet (60% cacao) chocolate baking bar (Ghirardelli recommended)
1/2 cup heavy cream

1 cup bittersweet (60% cacao) chocolate chips (Ghirardelli recommended) for coating

Toppings of choice (mini chocolate chips, semi-sweet chocolate drizzle, white chocolate drizzle, caramel, unsweetened cocoa powder, chopped nuts, sprinkles, coconut)

In a small saucepan, heat the heavy cream over medium heat until just starting to simmer. Roughly chop the baking bar and melt using a double boiler. Add the heavy cream to the melted chocolate and whisk until well combined and smooth. Remove from heat and cool slightly. Cover and refrigerate for 1-2 hours or until firm.

Line a baking sheet with wax paper. Using a small ice-cream scoop, remove a small amount of the chilled chocolate and quickly roll into a ball. (If the heat from your hands melts the chocolate, then dip your hands into an ice water bath before handling.) Place on the prepared baking sheet and freeze for 1-2 hours or until firm.

To prepare the coating, melt the chocolate chips using a double boiler. Remove from heat and cool slightly. Add a chilled truffle ball to the melted chocolate and gently toss to coat. Using a fork, remove the truffle and let the excess chocolate drip away. Place on the prepared baking sheet. Quickly add the desired toppings before the chocolate sets. 

Cover and store in the refrigerator until ready to serve.

Source: A Much Kneaded original

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