Recipe courtesy of Mark Bittman
Print
Chocolate Truffles
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
Level:
Easy

Nutrition Info

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
Level:
Easy

Nutrition Info

Ingredients

  • 7/8 cup heavy cream
  • 8 ounces good quality bittersweet chocolate, chopped
  • Unsweetened cocoa powder, as needed

Directions

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.

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.

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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