Chocolate Truffles Recipe
This elegant treat is surprisingly easy to make.
- Thinking Day Passport
- Printable Recipe Card
- 8 oz. of semisweet chocolate (don’t use chocolate chips)
- 3/4 cup of heavy cream
- 2 tablespoons of softened butter
- 1 cup of cocoa powder
Chop or shave chocolate into small pieces. Place it in a medium sized bowl. Set aside. Heat the cream and butter in a small saucepan over medium heat. Bring to a boil. Immediately pour the boiling cream over the chocolate. Allow to stand for 5 minutes. Whisk until smooth. Cover and place in the refrigerator overnight or until firm.
Spread cocoa on a plate. Remove the truffle mixture from the refrigerator. With your hands, form the chocolate into round, bite-sized balls. Immediately rolling in the cocoa. Lay on a tray covered with wax
paper or parchment. Cover and place in the refrigerator until firm. Serve at room temperature.
About 30 1 inch balls.