Velvety Chocolate Truffles
0
- Prep Time15 mins
- Total Time15 mins
- Makes20 truffles
Roberto Caruso
Ingredients
250 g semi-sweet chocolates, about 8 squares
1/2 cup 35% cream
1/2 tsp vanilla
1/8 tsp rum or almond extract, optional
1/4 cup icing sugar or cocoa powder
Instructions
Place chopped chocolate in a large bowl. Pour cream into a small saucepan and set over medium-high heat. Bring just to a boil. Pour over chocolate. Add vanilla and rum extracts. Stir until chocolate is completely melted and mixture is evenly mixed. Pour into a small bowl. Refrigerate, uncovered, until completely cool and firm, at least 2 hours, preferably overnight. If storing longer, cover and refrigerate up to 3 days.
Line a tray or baking sheet with wax or parchment paper. Scoop up a scant tbsp (12 mL) of cooled chocolate mixture and roll into a ball. Place on tray. Repeat with remaining mixture. Refrigerate balls until firm, at least 15 min. Place cocoa in a large bowl. Roll balls in powder, one at a time, until evenly coated. Truffles will keep well, refrigerated in an airtight container, up to 1 week. You may need to re-roll in cocoa just before serving.
Nutrition (per serving)
Calories 78, Protein 1g, Carbohydrates 8g, Fat 5g, Fibre 1g, Sodium 3mg.
Hand-rolled truffles make an impressive hostess gift.