RCI-DS.003.0003.001
Chocolate Truffle
Desserts | Confections are soft chocolate balls. This recipe makes about 24.
Prep15 min
Cook30 min
Total45 min
Servings4
Difficultybeginner
Ingredients
- (227g) bittersweet/plain chocolate (chopped into small pieces)8 oz
- (likely Imperial ones: 108 mL6 tablespoons7.2 US tablespoons, or 2 teaspoons shy of 1/4 cup) double cream (48% fat)
- cocoa powder1 unit
- Icing sugar1 unit
Method
1
Put the chocolate in a bowl and set over (a double boiler).
2
Heat until melted and smooth, stirring occasionally.
3
Remove from the pot of hot water.
4
Add the cream and stir well.
5
Leave to cool.
6
Cover and refrigerate for 35 minutes or until the mixture is just firm enough to hold its shape.
7
Sift a layer of cocoa powder and icing sugar together onto a plate. The icing sugar is to make sure the cocoa powder isn't too bitter.
8
Take a heaped teaspoonful of the chocolate mixture and shape it into a ball.
9
Roll each truffle in the cocoa powder/icing sugar to coat all over in an even layer. Shake off the excess and set on a tray.
10
Continue shaping and coating the remaining truffles. Set on a tray, making sure they don't touch each other.
11
Cover and refrigerate. Remove 15 minutes before serving.