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Trufas de Chocolate Negro (Dark Chocolate Truffles)
Recipe courtesy Confiteria La Campana, Seville
- Total Time:
- 4 hr 30 min
- Prep:
- 30 min |
- Inactive Prep:
- 4 hr |
- Cook:
- --
- Level:
- Easy
- Yield:
- 20 truffles
Ingredients
- 8 ounces high-quality dark chocolate, melted
- 1 1/2 cups whipping cream, whipped
- 6 ounces high-quality dark chocolate, shaved or very finely chopped
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.