Chocolate Truffles
Prep Time
Makes
Cooking Mode
½ cup 35% whipping cream
1 tbsp sugar
pinch salt
10 oz Semi-Sweet Chocolate Chips & Chunks
1 cup cocoa powder
½ cup 35% whipping cream
1 tbsp sugar
pinch salt
10 oz Semi-Sweet Chocolate Chips & Chunks
1 cup cocoa powder
Directions
1Combine cream, sugar and salt in a saucepan over low heat. When bubbles form around the edges of pan, turn off the heat. Don’t boil. Let steep for 5 min.
2Stir in chocolate chips until melted and smooth. Transfer chocolate mixture to a clean container, cover and refrigerate until firm (approx. 2 hours).
3Sift cocoa powder onto a plate. Using cool hands, gloves or a melon baller, shape chocolate mixture into small balls and roll in cocoa to coat. Transfer to a parchment paper-lined baking tray and refrigerate until firm. Store in an airtight container in the fridge for up to 2 weeks, or in the freezer for up to 2 months.
Tips
1
Have fun rolling truffles in a few different toppings: try espresso powder, shredded coconut, chopped nuts or icing sugar. SWITCH IT UP:Honey-Thyme Truffles: Replace sugar with 1 tbsp Liquid Honey and add 3 to 5 stems of fresh thyme to the cream. Heat and steep 5 min. Remove stems; stir in chocolate chips. Chill, form and roll as with chocolate truffles. Red Hot Truffles: Mix 3/4 tsp (4 mL) cayenne pepper into cream. Heat, steep, chill, form and roll as with chocolate truffles. Chai Tea Truffles: Add 2 chai tea bags and 1/2 tsp (3 mL) ginger powder to cream. Heat and steep as with chocolate truffles. Remove tea bags, stir in chocolate chips; chill and form as with base recipe. Roll in Shredded Sweetened Coconut.
Disclaimer
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Personal Note
Personal Note
