2 Ingredient Dark Chocolate Truffles Food

DARK CHOCOLATE TRUFFLES

DARK CHOCOLATE TRUFFLES image

A simple 2 ingredient chocolate truffle recipe. Perfect for a quick chocolate craving, suitable for bite sized desserts for parties, potlucks, bake sales and so many more.

Provided by Shrilatha

Time 35m

Number Of Ingredients 3

Ingredients

170 grams Heavy cream ( full fat, whipping cream)
300 grams dark chocolate (70% dark, chopped into bite sized.)
unsweetened cocoa powder (just enough for coating)

Steps:

Heat cream, until it bubbles.
Pour the heated cream over chopped chocolate. Do not mix
Let the chocolate be in the heated cream, when you see the chocolate melting into the cream. Use a spatula and mix very gently. This forms an emulsion( something that happens when the fat and liquid are mixed). This mixture is called truffle or ganache.This is what gives the truffles the melt in the mouth texture.
Put the truffle mixture in the refrigerator, until the consitency is hard enough to form balls.
Make them at a size you wish. Mine was 3/4th of a table spoon. Use a scooper, else a stainless steel spoon should be good.
Put the cocoa powder in a small bowl. Roll them on cocoa powder. and place them on the serving platter.

Nutrition Facts : Calories 29 kcal, Carbohydrate 1 g, Protein 1 g, Fat 3 g, SaturatedFat 2 g, Cholesterol 12 mg, Sugar 1 g, UnsaturatedFat 2 g, ServingSize 1 serving

DARK CHOCOLATE TRUFFLES

Dark Chocolate Truffles image

Provided by Tyler Florence

Categories dessert

Time 3h40m

Yield 15 to 20 candies, depending on size

Number Of Ingredients 4

Ingredients

1/2 cup heavy cream
8 ounces good-quality (70 percent) bittersweet chocolate, finely chopped
1 teaspoon pure vanilla extract
1 cup cocoa powder, for dusting

Steps:

In a saucepan, bring the cream just to a simmer over medium-low to low heat. Pour the cream over the chocolate in a bowl and cover with plastic wrap. Let stand about 10 minutes to melt the chocolate.
Add the vanilla and stir until smooth. Set aside to cool to room temperature, 30 minutes to 1 hour.
Then beat the chocolate at medium speed, using an electric mixer, until it is thick and light colored. If the chocolate has cooled enough, it will be ready to form truffles right away. If the chocolate is still too soft to hold its shape when rolled in a ball, spread over the bottom of a baking dish and smooth the top. Refrigerate until firmed, but still scoopable, up to 2 hours.
Pour the cocoa powder onto a deep plate or shallow bowl. Use a melon baller or small ice cream scoop to scoop out balls of chocolate and gently roll into a ball. Place them on the plate with the cocoa powder and roll between 2 forks to completely coat with the cocoa powder. Then use the forks to carefully transfer them to a baking sheet lined with parchment or waxed paper.
If making the truffles a day or two ahead of time, let them stand at room temperature for at least 1 hour before serving.

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