Truffles
Truffles
Ingredients
- 6 oz (170 g) dark chocolate (64% to 72 % cocoa), chopped
- 3/4 cup (180 ml) 35% cream
- 1 tbsp (15 ml) corn syrup
- 1/2 tsp (2.5 ml) vanilla extract
- 1 tbsp unsalted butter, softened
- 1/2 cup (50 g) cocoa powder, sifted
Instructions
- Place the chocolate in a bowl.
- In a saucepan, bring the cream and corn syrup to a boil. Remove from the heat, add the vanilla and pour over the chocolate. Allow to melt for 2 minutes without stirring. Using a whisk, stir until smooth. Whisk in the butter. Cover and refrigerate for 3 hours or until the ganache is firm but still spreadable.
- Line a baking sheet with parchment paper.
- Using a 1-tbsp (15 ml) ice cream scoop, spoon balls of ganache. Using your hands, roll into balls. Place on the baking sheet and refrigerate for 30 minutes.
- In another bowl, place the cocoa powder. Roll the truffles in the cocoa powder to coat well.
- The truffles will keep for one week in the refrigerator and three months in the freezer. Allow them to come to room temperature before serving.
Truffles