Dark Chocolate Truffles
- Boston Girl Bakes
1. Chop chocolate. With a serrated knife, finely chop the chocolate (you want it in small pieces so it melts easily into the heavy cream). Transfer to a medium bowl. Add the tablespoon of butter on top of the chocolate. Set aside.
2. Heat cream. Heat the heavy cream in a saucepan over low heat (or you can do this in your microwave for 30 seconds (you may need to heat it longer – I heat in 15 second intervals a time). You want the cream very hot, steaming, but NOT boiling.
3. Combine chocolate and cream. Pour the hot cream over the chocolate. Do NOT stir it. Let the mixture sit for 5 minutes. If adding flavoring (see note below), add it now. Then stir, using a spatula, until the mixture is smooth.
4. Refrigerate. You can keep the chocolate mixture in the same bowl to refrigerate or pour the chocolate mixture into a shallow pan (I use my 8×8 baking pan) so it firms up faster. Refrigerate for about 1 hour until firm (if you keep it in the mixing bowl, it will take longer).
5. Shape into truffles. Line a baking sheet with parchment paper (or you can use wax paper, or a silicone baking mat). Remove the pan from the fridge and using a tablespoon scoop, scoop the truffle mixture into tablespoon amounts. You can wear gloves to do this (recommended), or lightly coat your hands in cocoa powder (can still be a bit messy!), roll the truffles into smooth balls.
6. Coat the truffles. Prepare small bowls of your toppings. Roll each truffle into the desired toppings. You want to coat them right after rolling them, so the truffles don't dry out otherwise the toppings won't stick. For certain toppings, you may need to lightly press them to get them to adhere to the truffle.