by Feli Chic'Cuisine
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.
"Look, there's no metaphysics on earth like chocolates." - Fernando Pessoa