Dark chocolate truffles

Dark chocolate truffles
Dark chocolate truffles

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • Utensil

  • 1

    qt. sauce pan, mellon baller or small ice cream scoop

  • Yield

  • 14

    pieces

  • Ingredients

  • 4

    ounces dark chocolate

  • 1/4

    cup fat-free half & half

  • 1/2

    teaspoon orange extract (or other flavor such as coconut, strawberry or almond), optional

  • 1

    tablespoon cocoa powder

Directions

Directions 1.Using a serrated knife, cut chocolate into pieces. Slice as if you were slicing bread on a cutting board. This will cause the chocolate to crumble. Small, uniform pieces will help the chocolate melt easier. Place chocolate pieces in a medium-sized heat-proof mixing bowl. 2.Heat fat-free half & half over medium heat in 1-quart saucepan. Bring the half & half just to boiling. Remove from heat. Add extract, if desired. Pour over the chocolate. Let stand 1-2 minutes and then blend until smooth. This mixture is called ganache. 3.Refrigerate ganache approximately 1 hour. 4.Using a melon baller or very small ice cream scoop, scoop out balls of hardened ganache approximately ¾” diameter. Use your hands to shape these into smoother spheres. Place on waxed paper. 5.Put cocoa powder in a small bowl. Use 2 spoons to pick up each ganache ball and roll it in the cocoa powder. Transfer to serving plate. 6.Truffles can be refrigerated in an airtight container for up to a month. Variations and Tips 1.Try coating the ganache balls in additional melted chocolate for a hard chocolate shell. Chocolate can easy be melted over low heat. Allow to cool to room temperature, then wearing vinyl gloves, use a spatula to smear some chocolate onto the palm of one hand. Then roll the ganache in this chocolate and place on waxed paper. Letting the ganache warm up a bit makes for easier coating. Don’t refrigerate the coated ganache right away because if the chocolate coating chills too quickly it will crack. 2.Try adding whole almonds, pecan halves or dried fruit pieces to the center of the ganache when forming into balls. 3.Instead of cocoa powder or chocolate, try rolling the ganache in crushed nuts or a mixture of cinnamon and sugar. 4.This recipe can easily be doubled, tripled or quadrupled. 5.Enjoy a couple of truffles with a variety of fresh fruits for a light, refreshing dessert.

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