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Ingredients
- 1/3 cup of heavy cream
- 2 cups Ghirardelli double chocolate chips
- 6 tbsp unsalted butter, cut into small pieces
- Coating- 1/3 cup Ghirardelli unsweetened cocoa or 3/4 cup finely chopped almonds or pecans
Details
Preparation
Step 1
Bring the bream to a simmer in a small sauce pan. Remove from heat. Stir in the butter.
Microwave the chocolate chips for 1 minute. Remove and stir. If not completely melted, repeat process in 30 second intervals.
Add melted chocolate to cream mixture. Stir until smooth.
Pour mixture into shallow bowl
Cool, cover and refrigerate until firm, at least two hours.
Pout the coating into a pie plate. Dip melon baler or small spoon into a glass of warm water and quickly scrape across the surface of the chilled mixture to form rough 1” ball.
Toll the rough truffle ball in hands to form a smooth ball. Drop ball into the coating.
Repeat with remaining mixture.
Gently shake the pie plate to coat the truffles evenly.
Transfer truffles to an airtight container.
Refrigerate up to 2 weeks, or freeze up to 3 months.
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