Chocolate
Truffles
Makes 15
1/3 cup heavy
cream
6 ounces high-quality
bittersweet chocolate, very finely chopped
2 tablespoons
butter, very soft
Cocoa powder,
sifted
1. Bring the cream to a boil.
2. Pour boiling cream over chocolate placed in small
bowl.
3. Wait 1 minute. Then whisk until the mixture is
smooth and shiny.
4. Add very soft butter and whisk to blend completely.
Cover and refrigerate for 3 hours or until firm.
5. Scoop out using small ice-cream scoops, making
level, not rounded, scoops.
6. Roll each scoop between your palms to form balls.
If chocolate is too hard to shape, leave it at room temperature for 20 minutes.
If chocolate is too soft, return to refrigerator.
7. Roll the truffles in a small bowl of sifted cocoa
powder. Then toss from hand to hand to shake off the excess cocoa powder.
8. Place truffles in small fluted paper or foil cups,
cover, and refrigerator until ready to serve. They may be stored in the refrigerator
for up to a week.
No comments:
Post a Comment
Thank you for commenting on this post! We at the Bad Girl's Kitchen enjoy sharing recipes, ideas, questions and thoughts about food.
Spam, whether marketing, religious or personal, WILL be promptly deleted. DO NOT WASTE YOUR TIME OR MINE.