The original French chocolate truffles, formed from misshapen balls of ganache rolled in cocoa powder, resemble their prized namesake fungus freshly dug from the earth. Be sure to choose excellent chocolate that tastes great on its own.
8 ounces premium dark chocolate (about 70% cacao), finely chopped
1 tablespoon unsalted butter, at room temperature
½ cup heavy whipping cream
1 tablespoon light corn syrup
1 tablespoon pure vanilla extract
3 tablespoons cocoa powder
2 tablespoons confectioners’ sugar
Place the chocolate and butter in a bowl. Set aside.
Combine the cream and corn syrup in a saucepan and bring just to a boil over medium heat. Pour the mixture over the chocolate and butter and stir until they are melted, and the mixture is smooth. Stir in the vanilla, cover, and refrigerate until firm but still soft enough to scoop, 1 to 2 hours.
Line with parchment paper a baking sheet that will fit in the refrigerator. Combine the cocoa powder and confectioners’ sugar in a sifter or strainer and sift into a shallow bowl.
Scoop up about 2 teaspoons of the chocolate mixture and roll very quickly between your hands to form an uneven ball. Drop the truffle into the cocoa mixture, shake and rotate the bowl to completely cover the truffle, and transfer the ball to the baking sheet. Form the rest of the truffles the same way.
Refrigerate the sheet of truffles until firm, about 30 minutes, and then transfer the truffles to an airtight container, placing a sheet of waxed paper between each layer. Refrigerate for at least 24 hours and up to 2 weeks.
To serve, transfer the truffles to ,a serving platter and let return to room temperature before serving.
Result: Dark Chocolate Truffles
Have a good meal, and see you soon with new delicious ingredients.
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