Dark Chocolate Truffles

Preparation info

  • Difficulty

    Easy

  • Yield: about

    75

    truffles, β…“ oz

Appears in

Ingredients U.S. Metric
Ganache
Heavy cream 7 oz 225 g
Vanilla extract Β½ tsp 2.5 g
Dark chocolate couverture, chopped 1 lb 500 g
Butter 2 oz 60 g
Coating
Cocoa powder as needed as needed

Method

Procedure

  1. Heat the cream and vanilla to a simmer.
  2. Pour over the chopped chocolate in a bowl. Stir until the chocolate is completely melted and blended in. Cool the mixture until it is just slightly warm to the touch.
  3. Stir in the butter until it is melted and completely blended in.
  4. Let the mixture stand until it starts to thicken, then put it in a pastry bag fitted with a medium plain tip.
  5. Pipe the mixture into small mounds, about 2 tsp (10 mL) each, on sheets of parchment paper. Chill until firm.
  6. One by one, roll between the palms of the hands to round the pieces of ganache; drop them into a bowl of cocoa powder.
  7. Remove the truffles from the cocoa and shake in a sieve to remove excess cocoa.