Ghirardelli Sinful Chocolate Truffles
4/5Difficulty
(3 people have added this recipe to their favorites.)
Truffles are a fine finish to just about any meal. Served with your finest coffee, tea or aged port or sherry, a nice truffle will take your guest(or date) to an enchanted place.
Ingredients
- 1/4 cup heavy whipping cream
- 2 bars (8 ounces) bittersweet chocolate baking bars, broken in 1/4-inch pieces recommended: Ghirardelli)
- 6 tablespoons unsalted butter, cut into small pieces
- 1/3 cup Ghirardelli unsweetened cocoa
Preparation
- In a small saucepan, bring the cream to a simmer. Remove from the heat and stir in the chocolate and butter. In a medium sized skillet, bring 1/2 inch of water to a slow simmer. Set the saucepan in the skillet over low heat.
- Stir mixture just until chocolate has completely melted. Remove from heat. Pour the chocolate mixture into a shallow bowl. Cool, cover and refrigerate until firm, at least 2 hours.
- Pour the cocoa into a pie plate. Line an airtight container with waxed paper. Dip a melon baller or small spoon into a glass of warm water and quickly scrape across the surface of the chilled truffle mixture to form a rough 1-inch ball. Drop the ball into the cocoa. Repeat with the remaining truffle mixture.
- Gently shake the pie plate to coat truffles evenly. Transfer truffles to the prepared container, separating layers with additional waxed paper. Cover tightly and refrigerate up to 2 weeks, or freeze up to 3 months.
Tips
CHEF DORSEY’S TIPS Always store truffles at cool room temperature, the perfect environment would be 60-70 degrees Fahrenheit, have low humidity (less than 50 percent), be out of direct sunlight, and away from any other foods or substances with strong odors that could be absorbed by the truffles.Reviews (0)
Be the first to review this recipe!