Dark Chocolate Truffles Recipe
House-made Dark chocolate truffles, heavy cream, 61% Dark Chocolate, sugar, milk chocolate, Sicilian olive oil, cocoa powder. 4 pcs per box.
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Ingredients
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Truffle Base
Coating
Method
Truffle Preparation
- 1
Melt the Dark Chocolate
Chop the 61% dark chocolate into small pieces and place it in a heatproof bowl.
- 2
Heat the Cream
In a small saucepan, heat the heavy cream over medium heat until it just begins to simmer. Do not let it boil.
- 3
Combine Ingredients
Pour the hot heavy cream over the chopped dark chocolate. Allow it to sit for 2-3 minutes, then stir gently until the chocolate is completely melted and smooth.
- 4
- 5
Chill the Mixture
Cover the bowl with plastic wrap and refrigerate the mixture for at least 2 hours, or until firm.
Truffle Shaping and Coating
- 6
Form the Truffles
Once the mixture is firm, use a melon baller or your hands to scoop and shape the mixture into small balls, about 2.5 cm in diameter.
- 7
Melt the Milk Chocolate
Chop the milk chocolate into small pieces and melt it in a heatproof bowl over a pot of simmering water, stirring until smooth.
- 8
Coat the Truffles
Dip each truffle in the melted milk chocolate, making sure it is completely coated. Allow excess chocolate to drip off.
- 9
Dust with Cocoa Powder
Roll the chocolate-coated truffles in cocoa powder until well coated. Place them on a parchment-lined tray.
- 10
Chill Again
Refrigerate the truffles for at least 30 minutes to set the coating before serving.
