RCI-DS.003.0082.001
Chocolate Truffle
are soft chocolate balls. This recipe makes about 24.
Prep20 min
Cook10 min
Total30 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)
- 1 unit
- 1 unit
Method
1
Put the chocolate in a bowl and set over (a double boiler).
2 minutes
2
Heat until melted and smooth, stirring occasionally.
5 minutes
3
Remove from the pot of hot water.
1 minutes
4
Add the cream and stir well.
2 minutes
5
Leave to cool.
15 minutes
6
Cover and refrigerate for 35 minutes or until the mixture is just firm enough to hold its shape.
35 minutes
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.
3 minutes
8
Take a heaped teaspoonful of the chocolate mixture and shape it into a ball.
8 minutes
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.
4 minutes
10
Continue shaping and coating the remaining truffles. Set on a tray, making sure they don't touch each other.
7 minutes
11
Cover and refrigerate. Remove 15 minutes before serving.
15 minutes