- 15
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
Preparation
Step 1
In saucepan, bring cream just to simmer over medium-low to low heat. Pour cream over chocolate in bowl and cover with plastic wrap. Let stand about 10 minutes to melt chocolate.
Add vanilla and stir until smooth. Set aside to cool to room temperature, 30 minutes to 1 hour.
Then beat chocolate at medium speed, using electric mixer, until it is thick and light colored. If chocolate has cooled enough, it will be ready to form truffles right away. If chocolate is still too soft to hold its shape when rolled in ball, spread over bottom of baking dish and smooth top. Refrigerate until firmed, but still scoopable, up to 2 hours.
Pour cocoa powder onto deep plate or shallow bowl. Use melon baller or small ice cream scoop to scoop out balls of chocolate and gently roll into ball. Place them on plate with cocoa powder and roll between 2 forks to completely coat with cocoa powder. Then use forks to carefully transfer them to baking sheet lined with parchment or waxed paper.
If making truffles day or two ahead of time, let them stand at room temperature for at least 1 hour before serving.
Cook's Note: A pair of disposable latex gloves will help your hands stay clean while rolling the truffles.