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Chop chocolate and set aside. Pour cream into a 3-quart saucepan. Add any liqueurs or flavorings including vanilla. Heat over medium heat until cream begins to scald (180-190 degrees F). Remove cream from heat and add in chocolate pieces. Whisk until the chocolateis melted and smooth. Transfer to a bowl and cool (do not refrigerate).
When chocolate/cream mixture (ganache) has cooled below 90 degrees and feels slightly cool to the touch, cut butter into small pieces and mix into the ganache.
Allow to cool and become somewhat firm.
Line a baking sheet with parchment paper. Using a small 1 oz scoop, scoop ganache into small mounds onto the baking sheet. Place in refrigerator to set.
Dust hands with cocoa powder and roll mounds into balls. Return them to the refrigerator.
To cover truffles you may roll them in chopped nuts, powdered sugar or cocoa powder OR you may cover them with Melted chocolate.
To cover with chocolate, melt the pound of baker's chocolate in the top of a double boiler. Arrange several sheets of parchment paper on the work surface and have a fork nearby.
Drop a truffle into the melted chocolate and retrieve with the fork. Tap the covered truffle 4-5 times against the surface of the chocolate. Scrape the sides of the pan with the fork and drag the fork (with the truffle on it) across one of the sheets of parchment paper. Place truffle on clean sheet of parchment and allow to set. Repeat with remaining truffles.
When I make this recipe, I use a small scoop from Pampered Chef. I usually get about 100 truffles out of one recipe.
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Lnelson61 4 years agoWhen I make this recipe, I use a small scoop from Pampered Chef. I usually get about 100 truffles out of one recipe. [I posted this recipe.]