Prep 30 mins
Cook 2 hrs
I worked at a pastry shop for a few years and became addicted to their hand rolled truffles. I prefer dark chocolate, although they could be done with milk or white. This is a very versatile recipe. I love the basic chocolate, but adding your favorite liquor or flavoring makes for a great batch of truffles too. These truffles have a soft rich center, and a slight chocolate crisp shell, covered in cocoa powder. Simply perfection. You can’t buy anything like these in the store.
- 1⁄2 cup heavy cream
- 12 ounces dark chocolate chips (60%-75% cocoa)
- 1⁄4 cup butter
- 2 chocolate candy bars (70%-85% cocoa)
- cocoa powder (sifted)
- 2 tablespoons liquor (optional)
- 1 pinch salt
- Begin with a saucepan. Over medium heat, bring cream just to a boil. Remove from heat.
- Add the 12oz of chocolate to the hot cream. Stir until smooth.
- Let sit for a few minutes, add butter 1/2 Tablespoon at a time. Stir until smooth. Stir in optional liquor or flavoring with the pinch of salt.
- Transfer to bowl for refrigerating. Refrigerate until firm. Usually about 3-5 hours.
- Form into 3/4inch balls and put back in refrigerator.
- Sift cocoa powder into medium size bowl.
- Break chocolate bars into small shards. In metal bowl, over low heat, heat chocolate stirring and scraping sides with a rubber spatula the entire time. Once smooth, remove from heat. Let sit for 5 minutes, stirring occasionally.
- Bring out truffles and one by one roll them in the melted chocolate and drop them into the cocoa powder. After you've done 5 or so roll them around the powder until covered and set them aside. You may need to reheat the chocolate mid way through, just follow the same steps.
- After all are covered in cocoa powder, take a med-large sifter and roll them around to remove excess cocoa.
- These will keep for 2 weeks. They cannot be frozen because of their chocolate shells.
These are amazing! I made them during a snow day and fed them to friends, family, and coworkers. Everyone wanted the recipe. These really are the best of the best. The extra coat of chocolate is a bit of a pain, but it really does give make them a step above the rest. I used 2 tablespoons of Chambord. But next time I will test Grand Marnier. Great Recipe! I'm so glad I tried this one!