Try this foolproof recipe for rich and chocolatey homemade truffles.
- Measuring cups
- Cutting board
- Chef’s knife or serrated knife
- Heavy saucepan
- Rubber spatula
- Medium bowl and cover
- Shallow dish or pie plate
- Sieve or sifter
- Foodsafe latex gloves
- 250 grams dark chocolate (60% cocoa or higher)
- ½ cup (125 ml )whipping cream or heavy cream
- ½ cup (50 grams) cocoa powder, sifted
Tip: For variety, try rolling the truffles in finely chopped nuts, or toasted coconut instead of cocoa powder.
Finely chop the dark chocolate until no large pieces remain, and put them in a medium bowl.
In a saucepan, heat the cream gently over medium-low heat, until just simmering. Do not let the cream come to a boil.
Pour the heated cream into the bowl of chopped chocolate, cover with a lid or plate, and let sit undisturbed for 5 minutes.
After 5 minutes, the chocolate will have melted; stir the cream and chocolate together until completely smooth, then pour into a shallow dish, such as a pie plate or cake pan. Cover, and allow to cool in the refrigerator for 1 hour.
Once cooled, scoop out the truffle mixture by the spoonful (about 10-12 grams) and set aside on a tray. With gloved hands, roll each spoonful of truffle mixture between your palms into a ball. Work quickly to prevent the mixture from melting in your hands. Remember, handmade truffles don’t need to be perfect! Once rolled, return the truffles to the tray.
Sift the cocoa powder into a clean, shallow dish. Remove the truffles from the fridge, then roll them in the cocoa powder until completely coated.
Store the truffles in an airtight container in the refrigerator for up to two weeks. Truffles are best enjoyed at room temperature, so take them out of the fridge about 30 minutes before serving.