Cacao Bean Bittersweet Chocolate Truffles
Serves: 6
Destiney Bartoletti
1 January 1970
Based on User reviews:
33
Spice
48
Sweetness
58
Sourness
33
mins
Prep time (avg)
7
Difficulty
Ingredients:
Directions:
1
Place cream in a 2-quart wide saucepan add 1/4 cup cacao nibs
2
Cook over medium heat until it just comes to a simmer
3
Remove from heat and let sit for 10 minutes; strain out nibs and discard
4
Reheat to a simmer, remove from the heat, and immediately sprinkle 8 ounces finely chopped chocolate into cream
5
Cover and allow to sit for 5 minutes; the heat should melt the chocolate
6
Stir very gently until smooth
7
Pour mixture into a shallow bowl
8
Cool to room temperature, cover with plastic wrap, then allow to sit, preferably overnight, until firm enough to roll
9
(Or you may refrigerate ganache until firm, about 4 hours
10
) 3
11
Place remaining nibs and chocolate in the bowl of a food processor fitted with a metal blade
12
Process by pulsing on and off until both are finely ground but not powdery; place in a small bowl
13
Coat your hands with cocoa powder and roll ganache into 3/4- to 1-inch balls
14
Toss truffles in chocolate-nib coating
15
Place in fluted paper cups, if desired, and serve at room temperature
16
Place cream in a 2-quart wide saucepan add 1/4 cup cacao nibs
17
Cook over medium heat until it just comes to a simmer
18
Remove from heat and let sit for 10 minutes; strain out nibs and discard
19
Reheat to a simmer, remove from the heat, and immediately sprinkle 8 ounces finely chopped chocolate into cream
20
Cover and allow to sit for 5 minutes; the heat should melt the chocolate
21
Stir very gently until smooth
22
Pour mixture into a shallow bowl
23
Cool to room temperature, cover with plastic wrap, then allow to sit, preferably overnight, until firm enough to roll
24
(Or you may refrigerate ganache until firm, about 4 hours
25
) 3
26
Place remaining nibs and chocolate in the bowl of a food processor fitted with a metal blade
27
Process by pulsing on and off until both are finely ground but not powdery; place in a small bowl
28
Coat your hands with cocoa powder and roll ganache into 3/4- to 1-inch balls
29
Toss truffles in chocolate-nib coating
30
Place in fluted paper cups, if desired, and serve at room temperature