Chocolate Truffles
Recipe Details
- Level: Easy
- Yield: 60 truffles
- Total Time: 1 hr 53 min
- Prep: 20 min
- Inactive: 1 hr 30 min
- Cook: 3 min
Nutritional Analysis Per Serving
Serving Size: 1 of 60 servings
- Calories: 52
- Total Fat: 4 g
- Saturated Fat: 2 g
- Carbohydrates: 5 g
- Dietary Fiber: 0 g
- Sugar: 4 g
- Protein: 0 g
- Cholesterol: 4 mg
- Sodium: 2 mg
Ingredients
- 1/2 pound high-quality bittersweet chocolate, such as Lindt
- 1/2 pound high-quality semisweet chocolate, such as Ghirardelli
- 1 cup heavy cream
- 2 tablespoons Grand Marnier (optional)
- 1 tablespoon prepared coffee
- 1/2 teaspoon premium vanilla extract
- Confectioners' sugar
- Cocoa powder
Instructions
- Carefully chop the chocolates into small pieces using a sharp knife. Place the chopped chocolate in a heat-resistant mixing bowl.
- Warm the cream in a small saucepan until it reaches a gentle boil. Remove from heat and let it rest for 20 seconds. Strain the hot cream through a fine-mesh sieve into the bowl with the chocolate. Using a wire whisk, gently stir the mixture until the chocolate is fully melted and smooth. If desired, whisk in the Grand Marnier, coffee, and vanilla extract. Allow the mixture to sit at room temperature for 1 hour.
- Using two teaspoons, scoop out small rounds of the chocolate mixture and place them on a baking sheet lined with parchment paper. Chill in the refrigerator for 30 minutes, or until firm. Once chilled, roll each portion between your palms to form a rough ball. Roll the balls in confectioners' sugar, cocoa powder, or a combination of both. These truffles can be stored in the refrigerator for several weeks, but are best enjoyed at room temperature.
Adapted from Barefoot in Paris, Copyright 2004 by Ina Garten, Clarkson Potter/Publisher. All rights reserved.
