Tested till perfect Dark Chocolate Truffles

Dark Chocolate Truffles

These sinfully rich chocolates simply melt in your mouth. Try our dark chocolate version or one of the variations.

By The Canadian Living Test Kitchen

Source: © CanadianLiving.com

Recipe5 out of 5 based on 5 ratings.
  • rating starrating starrating starrating starrating star
  • Portion size 32

Ingredients

  • 8 oz 8ozsemisweet chocolate or bittersweet chocolate, finely chopped
  • 2/3 cup 2/3cupwhipping cream
  • 1/4 cup 1/4cupbutter, cubed
  • 1 tbsp 1tbspvanilla

Coating:

  • 8 oz 8ozsemisweet chocolate or bittersweet chocolate, chopped
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Preparation

Place chocolate in heatproof bowl. In saucepan, heat cream with butter just until butter melts and bubbles form around edge of pan. Pour over chocolate; whisk until smooth. Whisk in vanilla. Cover and refrigerate until firm, about 2 hours.

Using melon baller or teaspoon, drop by rounded teaspoonfuls (5 mL) onto 2 waxed paper-lined baking sheets. Gently roll each to round off completely. Freeze until hard, about 1 hour. (Make-ahead: Cover and freeze for up to 1 day.)

Coating: In heatproof bowl set over saucepan of hot (not boiling) water, melt half of the chocolate, stirring. Remove from heat and let cool slightly. Remove 1 pan of the truffles from freezer; using 2 forks, dip each into chocolate, tapping forks on edge of bowl to remove excess. Return to waxed paper-lined baking sheet. Refrigerate until coating is hardened, about 2 hours.

In clean bowl, repeat with remaining chocolate and truffles. (Make-ahead: Layer between waxed paper in airtight container and refrigerate for up to 1 week or freeze for up to 3 months.) Place in paper candy cups.

Additional information :

Variations
Cinnamon Pistachio Truffles: Add 1/2 tsp (2 mL) cinnamon along with the vanilla. After dipping truffles in coating, roll in 1-1/2 cups (375 mL) finely chopped toasted natural pistachios.

Hazelnut Truffles: Reduce whipping cream to 1/2 cup (125 mL); replace vanilla with 3 tbsp (50 mL) hazelnut liqueur. After dipping truffles in coating, roll in 1-1/2 cups (375 mL) finely chopped toasted hazelnuts.

Nutritional Information per truffle: about

cal 93 pro 1g total fat 7g sat. fat 4g
carb 9g fibre 1g chol 10mg sodium 18mg

% RDI:

calcium 1 iron 3 vit A 3
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