Chocolate Truffles
Chocolate Truffles are one of my favorite things to box up and give as a host gift for the holidays. Remember to store them in the refrigerator or freezer.
By Chef Laura Bonicelli
Prep Time
20 min
Cook Time
20 min
Total Time
45 min
Servings
40 servings
Ingredients
- 1/2 poundbittersweet chocolate (around 90% cocao)
- 1/2 poundsemisweet chocolate (around 55% cocao)
- 1 cupheavy whipping cream
- 2 tablespoonsGodiva Dark Chocolate Liqueur (do not use their cream chocolate product)
- 1 tablespoonespresso
- 1/2 teaspoonpure vanilla extract
- unsweetened cocoa powder for dredging
Instructions
- 1
In a food processor fitted with a metal blade, finely chop all chocolate together.
- 2
In a small saucepan, heat the cream until it comes to a boil. Pour the cream through a fine strainer (It will have a skin.) into the bowl with chocolate. Stir the chocolate together with a wire whisk until the chocolate melts completely. Stir in liquor, vanilla, and espresso. Cover and allow to sit, at room temperature, until completely set. Cooling will take hours; cooling overnight works well.
- 3
Using a level tablespoon, form chocolate into balls. Then roll in cocoa powder and place into small candy cups.
Chef's Notes
NOTES : The most critical thing in this recipe is the quality of the chocolate. Shop for high-quality brands like Callebaut or Valrhona. The truffles should be refrigerated and will keep refrigerated for one month. Store in layers, separated by parchment paper, in a well-sealed container. They also freeze well.
Nutrition (per serving)
87
Calories
1g
Protein
6g
Carbs
7g
Fat
1g
Fiber
3mg
Sodium