- 1 1/4 cups heavy whipping cream
- 9 ounces high–quality bittersweet baking chocolate, chopped, divided
- Chocolate coating
- 8 ounces high–quality bittersweet baking chocolate, chopped
- Unsweetened cocoa powder (optional, for rolling)
For truffle base:
Bring cream to simmer in heavy small saucepan. Remove from heat and cool to lukewarm, about 10 minutes.
While cream is cooling, stir 9 ounces chocolate in metal bowl over saucepan of simmering water until smooth (double broiler). Remove from heat. Add 2 ounces chocolate; stir until smooth. Stir in cooled cream. Stir very well, and for several minutes to ensure cream and chocolate are mixed. Cover and chill truffle base until firm enough to roll, about 3 hours.
After the base has firmed, line a baking sheet with waxed paper. Roll ~2 teaspoons truffle base between fingertips into ball. Transfer to prepared sheet. Repeat with remaining truffle base. Chill until firm, about 1 hour.
For chocolate coating:
Line another rimmed baking sheet with waxed paper. Stir the 8 ounces baking chocolate in metal bowl over saucepan of simmering water (double broiler) just until melted and smooth. Remove from heat. Cool slightly.
Scoop some of warm (not hot) melted chocolate into palm of hand. Place 1 chilled truffle in hand and roll in palm to coat. Transfer to 2nd prepared baking sheet. Repeat with remaining melted chocolate and truffles, rewarming chocolate if necessary. Roll in cocoa powder or additional toppings (nuts, etc..) if desired. Chill until firm, about 1 hour. Can be made 1 week ahead. Store in airtight container and keep chilled. Let stand at room temperature 1 hour before serving.
Truffles were surprisingly easy to make for such a rich, delicious luxurious treat.
-Please be VERY careful when putting the melted chocolate into your hand. What I thought was “warm” melted chocolate in fact burnt my hand rather intensely. Don’t be hesitant to let it cool and rewarm when need-be. Also, the truffle bases need to be cooled for at least an hour. They melt very quickly and become a gooey mess when contact is made with the melted chocolate coating. Move fast to roll in the chocolate before a goop of unmoldable chocolate is in your hand. It takes a few truffles to get the hang of the process.
-Cocoa powder was a wonderful ending touch, I highly recommend it.
-The end truffles are absolutely delicious – but very, very rich. Make sure you have several hours set aside; with majority of that time set aside for simply cooling. Easy recipe to multi-task with.
Enjoy these surprisingly simple (but tedious) luscious dessert treats!