Chocolate Truffles
Serves: 3
Jacklyn McClure
1 January 1970
Based on User reviews:
50
Spice
56
Sweetness
49
Sourness
39
mins
Prep time (avg)
3.9
Difficulty
Ingredients:
Directions:
1
Finely chop the chocolate by hand or in a food processor fitted with a metal blade, and place in a medium bowl
2
Pour the cream into a small heavy saucepan
3
Bring to a rolling boil over medium heat
4
Pour the cream over the chocolate
5
With a wooden spoon, gently stir to melt the chocolate
6
Don't whisk or stir too strongly or you will incorporate air
7
Cover
8
Chill until firm, about 2 hours
9
Line a baking sheet with parchment or waxed paper
10
With a small melon baller or ice-cream scoop, drop mixture by rounded teaspoonfuls onto prepared sheet
11
Freeze until firm, about 20 minutes
12
Place the cocoa, confectioner's sugar, and chopped nuts into 3 separate shallow bowls
13
Roll 1/3 of the balls into the cocoa mixture, 1/3 into the confectioner's sugar, and 1/3 into the chopped nuts
14
Quickly roll between your palms to form them into a perfect round shape
15
You may need to re-roll in the nuts or sugar if too much falls off
16
Return to parchment-lined baking sheet or other parchment-lined container, in a single layer
17
Cover with plastic and chill until ready to serve
18
Can be made 10 days ahead; keep refrigerated
19
Finely chop the chocolate by hand or in a food processor fitted with a metal blade, and place in a medium bowl
20
Pour the cream into a small heavy saucepan
21
Bring to a rolling boil over medium heat
22
Pour the cream over the chocolate
23
With a wooden spoon, gently stir to melt the chocolate
24
Don't whisk or stir too strongly or you will incorporate air
25
Cover
26
Chill until firm, about 2 hours
27
Line a baking sheet with parchment or waxed paper
28
With a small melon baller or ice-cream scoop, drop mixture by rounded teaspoonfuls onto prepared sheet
29
Freeze until firm, about 20 minutes
30
Place the cocoa, confectioner's sugar, and chopped nuts into 3 separate shallow bowls
31
Roll 1/3 of the balls into the cocoa mixture, 1/3 into the confectioner's sugar, and 1/3 into the chopped nuts
32
Quickly roll between your palms to form them into a perfect round shape
33
You may need to re-roll in the nuts or sugar if too much falls off
34
Return to parchment-lined baking sheet or other parchment-lined container, in a single layer
35
Cover with plastic and chill until ready to serve
36
Can be made 10 days ahead; keep refrigerated