Is there any dessert bite better than a rich, cocoa-dusted chocolate truffle? These truffles will send you straight up to chocolate heaven. Bonus: you can do most of the prep work for them the night before.
4 ounces semisweet chocolate coarsely chopped
6 tablespoons unsalted butter
4 tablespoons heavy cream
3 1/2 cups sifted confectioners' sugar
1 tablespoon pure vanilla extract or cognac
cocoa powder
finely ground pecans or other nuts
Grease an 8x8-inch square baking dish.
Combine the semisweet chocolate and butter in the top of a double boiler over simmering, not boiling, water. Stir until the chocolate has melted and the mixture is uniform in color.
Remove the top of the double boiler and set aside to cool slightly.
Place the confectioners' sugar in a bowl. With an electric mixer running on low speed, slowly add the chocolate to the bowl. Add the vanilla and mix thoroughly, scraping down the sides of the bowl as needed.
Transfer the truffle filling to the greased baking dish. Place the dish in the refrigerator until firm, 4-8 hours.
Scoop the filling from the pan (about 2 teaspoon sized) and roll into small balls. Roll the truffles in cocoa powder or finely ground pecans. Store the truffles in the refrigerator in an airtight container.
The filling can also be cut into squares like fudge.
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reviews & comments
December 21, 2008
This is one of the BEST truffle recipes I have ever used! I live with chocaholics and they all went nuts for it. Easy to make, and the taste is,awesome!!!!