Trufas de Chocolate Negro (Dark Chocolate Truffles)

Recipe courtesy Confiteria La Campana, Seville
Show: From Spain With Love Episode: Crazy For Chocolate
TOTAL TIME: 4 hr 30 min
Prep: 30 min
Inactive Prep: 4 hr
Cook: --
 
YIELD: 20 truffles
LEVEL: Easy

ingredients

  • 6 ounces high-quality dark chocolate, shaved or very finely chopped
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Directions

In a bowl, slowly pour the melted chocolate into the whipped cream, while gently folding to incorporate the chocolate, until the mixture is one homogenous color.

Put the shaved chocolate in a shallow tray to get ready for dredging. Drop 1 tablespoon of the whipped cream-chocolate mixture into the shaved chocolate and coat in the chocolate shavings. Once it is lightly coated, gently roll between your hands to shape into a ball. Set aside and repeat until all of the truffles have been rolled.

Refrigerate the chocolate truffles for a minimum of 4 to 6 hours before serving. The truffles can also be stored and served direct from the freezer for a surprising and decadent treat.

This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

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