Recipe courtesy of Mark Bittman

Chocolate Truffles

  • Level: Easy
  • Total: 1 hr 55 min
  • Prep: 20 min
  • Inactive: 1 hr 30 min
  • Cook: 5 min
  • Yield: About 1 1/2 cups ganache or 24 truffles
  • Nutrition Info
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Ingredients

7/8 cup heavy cream

8 ounces good quality bittersweet chocolate, chopped

Unsweetened cocoa powder, as needed

Directions

  1. Heat cream in a pot until it steams. Put chocolate in a bowl, pour hot cream on top, and stir until chocolate is melted and incorporated into cream.
  2. Chill until solid all the way through, 1 to 2 hours. Using a chilled melon baller or latex gloves to prevent the ganache from melting or sticking to your hands, scoop out about a tablespoonful and quickly roll it into a ball. Repeat, lining truffles on a plate or a baking sheet.
  3. If truffles become too soft to handle, place them in refrigerator or freezer for a few minutes. Roll them in cocoa powder, confectioners' sugar or a mixture of sugar and ground cinnamon. Serve immediately or store, wrapped in plastic, in refrigerator for up to 4 days.

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