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Deep Dark Chocolate Truffles
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Deep Dark Chocolate Truffles
.................................................................................
  Print Recipe

Ingredients:
................................................
Servings:
about
scaling
Cook Time:
 45 minutes
Prep Time:
 20 minutes
Cook Method:
 stove top
Cook Temp:
 varies
Directions:
.................................................................................
These are the truffles to make for dark chocolate
purists: deep, dark, and intense. Truffles
may be frozen and recipe may be halved.

1. Remove cream from fridge and let it stand
at room temperature while you melt chocolate.
Melt chocolate using a double boiler, or
a metal bowl or saucepan that will rest on
top of a bottom saucepan. Fill bottom pan
halfway with water. Place chocolate and
butter in top pan. Heat water over medium-low
heat. If water begins to simmer, lower
heat so that water is barely steaming.
Gently stir chocolate and butter after 1
minute. Chocolate should melt slowly and
feel barely warm to the touch. Stir every
minute or so, until about three-quarters of
the chocolate is melted, about 6 to 10 minutes.
Remove top pan from heat and stir
until chocolate and butter have melted and
mixture is smooth.
2. Remove from heat and stir in cream until
mixture is smooth and shiny, about 3 minutes.
Add vanilla and stir until smooth.
3. Pour mixture into a shallow bowl. Let
set at room temperature for 30 minutes,
then cover and refrigerate until firm, about
2 hours or overnight. Let rest at room temperature
for a few minutes before forming truffles.
4. Scoop ½ teaspoonfuls of chocolate and
place on a large plate. Shape each scoop
into a ball and roll between your palms to
smooth. Or, use a melon baller to scoop
truffles. Freeze plate of rolled truffles for 1
hour, until ready to finish. If you’re planning
to finish another day, store frozen
truffles in an airtight container after they
have set for 1 hour.
5. Finish truffles with the coating of your
choice.

Recipe courtesy of Hannaford fresh magazine January-February 2009.
6 Tbs Heavy cream
6 oz Dark chocolate, chopped
2 Tbs Unsalted butter
2 tsp Vanilla extract


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