Saturday, February 13, 2010

Valentine (or Anytime) Truffles

8 oz of finely chopped dark chocolate (I use 60% cacao Ghiradelli chocolate)
12 T heavy cream
1/2 cup Nutella
2 T while Caro syrup

powder cocoa for dusting

Place the chopped chocolate, Nutella and syrup into a heat safe bowl and set aside. In a saucepan, bring the heavy cream to a boil briefly over medium heat and then pour over the chocolate. Allow the mixture to stand for one minute and then stir until melted.

Chill the mixture until firm.

Roll balls of the mixture between your palms, working quickly not to warm them and set onto a tray. Chill for a hour in the refrigerator before rolling in cocoa powder. (I poured cocoa into a tupperware container, then put 5 or 6 truffles in with the lid closed. Shake them gently, and this gives them a nice coating, and saves time.)

The truffles should be kept chilled in an air tight container. Bring to room temperature before serving.

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