Chocolate Truffles in Cocoa

⏳ Time

20 minutes

🥕 Ingredients

🍽️ Servings

Description

You can use milk chocolate instead of dark chocolate, or a mix of both in equal proportions – in this case, the truffles will have a slightly more delicate flavor.

Ingredients

Liquid dark chocolate - 17.6 oz
Butter - 0.9 oz
10% cream - 7 fl oz
Cocoa Powder - to taste

Step by Step guide

Step 1

Pour the cream into a small saucepan and place it over medium heat. Once the cream is warmed, add the butter, stir with a spoon, and bring the mixture to a gentle boil. Remove from heat.

Step 2

Break the dark chocolate into pieces and add them to a saucepan with hot cream. Gently whisk the chocolate until it is completely melted. Pour the resulting mixture into a bowl and let it cool.

Step 3

Using two teaspoons or simply your hands, roll the chocolate mixture into balls about the size of walnuts. To prevent the mixture from sticking to the spoons and your fingers, you can periodically dampen them in warm water.

Step 4

In a clean, dry bowl, sift the cocoa powder and roll the balls in it. Place the coated balls on a wide plate or a small baking tray lined with parchment paper.

Step 5

Store the finished truffles in the refrigerator, as the chocolate mixture will not set at room temperature. Before serving, dust the truffles with cocoa powder again and arrange them on a plate.