Ghirardelli Sinful Chocolate Truffles
Serves: 6
Terence Turner
1 January 1970
Based on User reviews:
49
Spice
52
Sweetness
50
Sourness
41
mins
Prep time (avg)
5.3
Difficulty
Ingredients:
1 cup
Heavy Whipping CreamDirections:
1
Remove from heat
2
In a small saucepan, bring the cream to a simmer
3
Remove from the heat and stir in the chocolate and butter
4
In a medium sized skillet, bring 1/2 inch of water to a slow simmer
5
Set the saucepan in the skillet over low heat
6
Stir mixture just until chocolate has completely melted
7
Pour the chocolate mixture into a shallow bowl
8
Cool, cover and refrigerate until firm, at least 2 hours
9
Pour the cocoa into a pie plate
10
Line an airtight container with waxed paper
11
Dip a melon baller or small spoon into a glass of warm water and quickly scrape across the surface of the chilled truffle mixture to form a rough 1-inch ball
12
Drop the ball into the cocoa
13
Repeat with the remaining truffle mixture
14
Gently shake the pie plate to coat truffles evenly
15
Transfer truffles to the prepared container, separating layers with additional waxed paper
16
Cover tightly and refrigerate up to 2 weeks, or freeze up to 3 months