{Chocolate Truffles}
Prep time: 15 min
Cooking time: 5 min (plus chilling time)
Yield: 24 truffles
Ingredients
- 250 g dark chocolate (55%-70% cocoa), chopped
- 200 ml heavy cream
- 50 g butter
- pinch of salt
- cocoa powder for coating
Preparación
- In a small saucepan heat the heavy cream and salt. Add chopped chocolate, and allow to stand for a few minutes then stir until smooth. Add butter, and stir again
- Allow to cool, then place in the refrigerator for about two hours. Remove and with a teaspoon roll out balls of the ganache. Roll in your hands quickly with cocoa powder, and place until ready to serve
- If you want to decorate them using a stamp, place both the truffles and the stamp in the freezer for about one hour. Press the stamp to imprint each truffle (if sticks, use some more cocoa powder to coat the truffles and dust the stamp as well)
- You might also use chocolate molds to shape your truffles. Just distribute the chocolate cream on the mold of your choice, and freeze until set. Unmold, and coat with cocoa powder
- Keep the truffles in the fridge until ready to serve
NOTES:
- Use your favourite flavour with your truffles: add vanilla, cinnamon, chili powder, … or use 2 tbs of your favourite poison: whisky, black beer, rum, …
- You can get your stamps here. That’s where I bought mine
- This recipe is included in my new cook book, “Chocolate”, has been released today. It is available in Amazon and in The book depository, with a 10% discount and free delivery worldwide (in Spanish)
- If you have prepared this recipe, and want to send me a pic and your comments, please use this form . If you wish to subscribe to receive my recipes in English please do it here
You never cease to amazing me with your elegant delicacies! I’m not very good at baking (read: I don’t have the patience and tend to improvise, a no bueno with desserts) I am going to make an effort to not only make these but for them to look just like yours. Thanks for inspiring…happy feasting!