dark chocolate truffles

it has not escaped me that a truffle is, indeed, not a cookie. but again, i am going to take some liberties here, because they are bite-sized, they are chocolate, and man, they are good. and did i mention they are perfect for a celebration?

why are we celebrating today? well, let’s just say that my parents are celebrating their 53rd wedding anniversary — way to go, punky and poppy! and since these truffles are true delicacies, i thought they would be a fitting celebratory snack! and most importantly, since it’s the day before thanksgiving, i needed something quick and easy today — and these fit the bill, no matter how rich and delicious they are!

don’t skip the refrigerator step — it is vital to making the chocolate easier to handle. and don’t eat too many of these — they are seriously rich!

dark chocolate truffles
1/3 cup heavy whipping cream
6 tablespoons unsalted butter, cut into small pieces
2 cups bittersweet chocolate (2 bars (8 ozs. ghiradelli bittersweet works really well)
1/3 cup unsweetened cocoa – or – 3/4 cup chopped almonds or pecans

1. bring cream to a simmer in a small saucepan.
2. add butter and stir until melted.
3. add chocolate to saucepan. stir continuously until completely melted and smooth
4. remove from heat and pour the chocolate mixture into a shallow bowl.
5. cool, cover and refrigerate until firm, at least 2 hours
6. roll mixture into 1″ ball, and roll each ball in coating.
yield: about 30 truffles.

Print Friendly, PDF & Email

You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.

AddThis Social Bookmark Button

Leave a Reply