Makes 36 chocolate Truffles
Recipe from “The Chef Next Door: A Pro Chef’s Recipes for Fun, Fearless Home Cooking”
Amanda Freitag is a deeply devoted fan of chocolate. These simple truffles have a short ingredient list, but bring a lot of flavor to the party. They’re easy to make, and they don’t even require turning on the oven. This chocolate truffle recipe can be made a day ahead, making them the perfect dish to bring to a dinner party.
Chocolate Truffle Recipe
- 1 Cup heavy cream
- 8 Ounces dark or semisweet chocolate, chopped
- 1 Cup unsweetened cocoa powder
- Pinch of sea salt
- Bring the heavy cream to a simmer in a small stainless-steel or other nonreactive saucepan. Turn off the heat, add the chocolate, and stir until it’s fully melted.
- Transfer the hot mixture to a large bowl. Use a whisk to whip the mixture, ensuring the chocolate and cream are fully combined.
- Refrigerate the mixture until firm, about 30 minutes.
- Put the cocoa powder in a bowl or shallow baking dish and have it nearby. Using a tablespoon or small ice cream scoop, distribute even scoops of the mixture onto a baking sheet.
- Use your clean hands to roll each scoop into as perfect and round a ball as possible. Try not to handle the chocolate for too long, as the heat of your hands will melt it.
- Drop each truffle into the cocoa and roll it around, coating it in the powder. Use a spoon or your fingers to remove the truffle from the powder and transfer to a container large enough to hold one or two batches. Choose a container that allows you to layer the truffles, using waxed paper between layers.
- Refrigerate the truffles until ready to serve.
- If a few chocolate truffles are a little…rustic in appearance, that’s fine! They’ll be just as delicious.