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Take Five Chocolate Truffles - 12/10/2013

11:30 AM, Dec 10, 2013   |    comments
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Chocolate Truffle

8 ounces of semi-sweet or bittersweet chocolate, chopped into small pieces
½ cup heavy whipping cream

Optional base flavorings
• Mint extract
• Cinnamon extract
• Almond extract
• Almond extract
• Vanilla extract

Coating options
• Cocoa powder
• Cocoa powder with a pinch of cayenne
• Pumpkin pie spice
• Coconut flakes
• Finely chopped nuts

In a small, heavy saucepan bring the heavy whipping cream to a simmer scraping the sides of pan continually. If you are using one of the other recommended flavorings, stir it in with the cream.

Place chocolate in a separate bowl. Pour warm cream over the chocolate and allow to stand about two minutes then stir until smooth. (This base is called ganache)

Allow to cool.

Place in refrigerator for two hours.
Line a baking sheet with parchment paper.
Remove and with a teaspoon or melon baller roll out balls of ganache. Roll in your hands quickly (the heat from your hands will melt the chocolate) and place on a baking sheet.

Place in refrigerator overnight.
Roll in coatings and serve.

Leftover truffles should be store in the refrigerator until needed.

Courtesy: Cindy Krzykwa

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