3/4 cup heavy cream
cocoa powder for dusting
Chop the chocolate into small, even chunks. Place the chunks in a metal mixing bowl. Pour the cream into a small pan, and slowly bring it to a boil, over medium-low heat. When the cream has just started to boil, remove it from the heat. Pour the cream slowly over the chopped chocolate. Beat the mixture gently with a wooden spoon, until the chocolate is fully melted: smooth, not lumpy.
After taste-testing, stick the bowl in your refrigerator, uncovered, for at least an hour, or until the chocolate has set enough to work into a ball. Line a baking sheet with wax paper or parchment. Using two spoons (or your fingers, though be aware that the chocolate gets melty quickly), roll the mixture into a ball. Don't worry about trying to mold a perfect sphere. Roll the truffles in cocoa, then set them on the tray. Put the truffles in the refrigerator for about an hour, until they've set completely.
Serve with a glass of white wine for ultra-indulgence!
- Use the best chocolate you can find with a high percentage of cocoa butter. More expensive, but well worth it if you want to treat or impress. If you can't get a hold of high-quality choc, look for the middle-range moderately priced chocolate. The cheaper it is, the more sugar that is packed into it, and the truffles will end up grainy.
- Before melting the chocolate, chop into small even pieces to make it easier to melt.
- For mocha truffles, dissolve 1-2 teaspoons of instant coffee in the cream before mixing it with the chocolate. For a nice toch, press a chocolate-covered espresso bean in the top after rolling in cocoa powder.
- For chocolate-covered truffles, melt four to six ounces of white or dark chocolate, and when the truffles have completely set, use two forks to carefully dip the truffle. Pop the truffles back into the refrigerator to set the new layer of chocolate.
- Instead of cocoa powder, try rolling the truffles in shredded coconut, or crushed peanuts.
Thanks to DigsMagazine for the recipe!