This is an impressive dessert that is easy to make, but above all very gourmet since it combines dark chocolate, cream, and cocoa. There are only three ingredients needed for a sweet treat that will please a chocolate lover's taste buds.
These luxurious sweets make a delightful gift and impressive addition to any dessert table, or celebration.
The taste of chocolate truffles will mainly depend on the quality of the chocolate. I advise you to use good quality chocolate - 55% and 70% cocoa.
Storage of truffles:
The truffles can be stored in an airtight container in the refrigerator for up to 1 month and can be frozen for up to 2 months. They must be placed in the refrigerator overnight before eating and brought to room temperature before serving.
Prep Time: 15 min
250g dark chocolate, 70% cocoa - chopped
100 ml double cream, (whipping/heavy cream)
2 tsp vanilla extract or rum essence
cocoa powder, to dust
1. In a saucepan, place the chocolate finally chopped. Sit over a pan of simmering water (a bain marie) and allow the chocolate to melt, stirring occasionally.
2. Heat cream and butter in a saucepan over medium - low heat, until it begins to gently simmer. Do not let it come to a boil! Pour over chocolate, and slowly stir with a wooden spoon until the ganache is completely smooth. Let cool at room temperature.
3. Cover with plastic wrap and place in the refrigerator for at least 3 hours or overnight, until it is hard enough to roll into balls.
4. Put the cocoa powder into a plate. Measure out each truffle by the heaping teaspoonful and use your hands to roll the ganache into a ball. Work quickly so that your hands don't melt the chocolate too much.
5. Roll each ball in the cocoa powder for an even coating. Place the truffle onto a plate and place back into the fridge to chill until serving.
If you try this recipe, leave a comment and let me know what you think! And don’t forget to snap a pic and tag it #felichiccuisine on instagram!
"Look, there's no metaphysics on earth like chocolates." - Fernando Pessoa