Bittersweet Truffles

Bittersweet Truffles
Yields 24
  1. 8 oz. best quality bittersweet chocolate, finely chopped
  2. ½ c. heavy cream
  3. coatings - crushed peppermint, cocoa, toasted coconut, finely chopped nuts…
  1. Place chocolate in a medium bowl. Bring cream to a boil; pour over chocolate and let set for 3-4 minutes. Whisk until smooth.
  2. Refrigerate, uncovered, until somewhat firm, about 1 hour.
  3. Spoon mounds (2 teaspoons) of chocolate onto a large baking sheet lined with parchment. Return to refrigerator for 15 minutes.
  4. With your hands, roll mounds into balls. Place desired coatings in shallow bowls; roll balls in coatings, pressing in and covering completely.
  5. Return to baking sheet and chill until set, about 30 minutes.
  1. To store: refrigerate in a single layer in an airtight container for up to 2 weeks. Bring to room temperature before serving.
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