Cocoa Chocolate Truffles
- 12 ounces high quality chocolate chopped (bittersweet)
- 3 tablespoons unsalted butter
- 1/3 cup heavy cream
- 1 teaspoon vanilla extract
- 2 cups sweetened cocoa powder
Cocoa Chocolate Truffles
Featured in the Honolulu Star-Advertiser on May 8, 2019.
Ingredients:
Directions:
- In a double boiler over barely simmering water, combine chocolate, butter and heavy cream.
- Stir until chocolate is melted and smooth.
- Remove from heat and whisk in vanilla.
- Pour into a shallow casserole dish and cool to room temperature.
- Cover with plastic wrap and refrigerate for about 2 hours.
- If you refrigerate longer than two hours, the mixture will be too hard to work with.
- If this occurs, allow the mixture to sit at room temperature until they are pliable enough to shape.
- Line a baking sheet with parchment paper.
- Using a small scoop (2 teaspoons) or a melon baller, scoop out chocolate mixture, roll into one-inch balls, and place on prepared baking sheet.
- Roll balls in sweetened cocoa powder.
- Refrigerate truffles until ready to serve.
Makes 30 truffles.
TIP: If you don’t have a double broiler, use a heat-safe bowl over a pan of barely simmering water, making sure the bowl is not touching the water.
Approximate Nutrient Analysis per truffle:
90 calories, 8 g fat, 4.5 g saturated fat, 5 mg cholesterol, 0 mg sodium, 9 g carbohydrate, 1 g fiber, 6 g sugar, 2 g protein
