Dark Chocolate Truffle Recipe

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. Gather the ingredients. Heat the heavy cream in a small saucepan over medium heat until it is hot and starting to bubble but not fully boiling. Remove the cream from the heat immediately. Add the finely chopped chocolate and vanilla extract and stir with a wooden spoon until the ganache is completely smooth.

Add the vanilla extract then stir until the chocolate has completely melted. Place a piece of plastic wrap directly on the surface (to avoid condensation) and refrigerate for 1-2 hours. Tip: Pour into a flat shallow dish, such as a 8×8 inch baking pan, so the mixture evenly and quickly sets. Scoop the ganache with a cookie scoop or tablespoon. If using a tablespoon, a small rubber spatula will help push the chocolate out. Line a sheet pan with parchment paper or wax paper and add the ganache balls. Transfer the pan to the fridge until firm for easier handling.

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In a sauce pot, heat the heavy cream of medium-low just until the edges start to bubble, then remove from heat. Do NOT boil the cream. Add the chocolate chips and whisk until completely melted. Stir in the pure vanilla extract. Pour the ganache into a flat bowl and chill in fridge for 1-2 hours.

Combine the heavy cream, butter, baking chocolate, chocolate chips, and espresso powder in a saucepan over medium heat; stirring constantly, cook until the chocolate has melted into a smooth and thick mixture. Remove from heat. Pour into a bowl and chill in refrigerator until the mixture hardens, about 1 hour. Line a baking sheet with waxed paper.

Directions. Melt chocolate with oil and the water. Stir in vanilla and sea salt. Transfer to an 8-inch square baking dish, and refrigerate until mixture is set but still pliable, about 2 hours. With a 1-inch ice-cream scoop, make 28 balls, transferring each one to a parchment-lined baking sheet. Coat hands in cocoa, and roll balls to make smooth.

Instructions. Place chocolate, cream and butter in a microwave proof bowl. Microwave on high for 4 x 30 second bursts, stirring in between. Cover bowl with a plate and stand for 5 minutes, then stir until chocolate is melted and smooth (this is a ganache!) Place the bowl in the refrigerator for 6 hours.

Heat the water until barely simmering. 3 Rest the bowl with chocolate and butter on top of saucepan. Heat the chocolate and butter, stirring frequently, until completely melted; about 5 minutes. When the chocolate is melted, smooth and very warm, remove the bowl from the heat and place onto a work surface.

Place finely chopped chocolate in a medium-sized mixing bowl. The finer the chocolate is chopped, the easier it will melt and the quicker the truffle-making process will go. Immediately add coconut milk to chocolate and loosely cover with a cooking lid or towel to trap the heat in. Do not touch for 5 minutes.

Heat the cream and lime zest in a small saucepan over medium heat. Stir it until the mixture barely comes to a boil. Remove from heat and allow the lime flavor to infuse the cream for 30 minutes. Meanwhile, place the chopped white chocolate into a medium heatproof bowl. Add the lime juice and butter to the bowl.

Truffle Flavors. Mint - Stir 1/4 teaspoon of pure peppermint extract into the melted chocolate. Espresso Truffles - Stir in 1 teaspoon of instant coffee, regular or decaf. Raspberry - Instead of rolling balls, place a fresh raspberry on a fork or spoon and cover in the chocolate ganache. Refrigerate or freeze until firm.

Shape the truffles. Line a large half pan baking sheet or tray with parchment paper. Use a melon baller or a tablespoon to scoop out small portions of the ganache. Use your hands to roll them into 1-inch balls. Place on the baking sheet and freeze for 15 minutes. Coat the truffles. Place cocoa powder in a small bowl.

Microwave on high in 30 seconds intervals, stirring between each, until melted and smooth (about a total of 1 minute and 30 seconds). Use a fork, dip each ball in the melted chocolate mixture. shake off excess, and place on a cookie sheet with wax or parchment paper. Place in the refrigerator to harden (about 15 minutes).

Refrigerate the chocolate mixture until it starts to harden. Once chilled and firm, use a small ice cream scoop to scoop out portions of the chocolate mixture. Finally, form the truffles and roll them in cocoa powder. Enjoy as a guilt-free treat! To make the Creamy Dark Chocolate Truffles, you will need the following ingredients:

Add chocolate chips to a medium size glass bowl. Heat heavy whipping cream in a sauce pan on medium-high heat until just before boiling. Immediately pour hot cream over chocolate chips. Stir until smooth. Chill in refrigerator a few hours or overnight. When chocolate is firm. Scoop out using a small scoop into balls.

Let it sit for 3 minutes and then using a whisk emulsify the mixture until you obtain a shiny and smooth chocolate ganache. Mix in the softened butter. Let it sit covered with plastic wrap or beeswax wrap overnight at room temperature. 2. Shape the dark chocolate truffles: Cover a baking tray with plastic wrap.

Pour the coconut milk over the chocolate; let stand until the chocolate is slightly melted, 3 to 4 minutes. Stir until smooth. Add peanut butter powder, 2 tablespoons at a time, stirring until fully incorporated after each addition before adding more. Rap the bowl on the counter to smooth the top. Cover and refrigerate until set, about 1 1/2 hours.

Procedure: 1. Melt the dark chocolate using a double boiler. You can also use a microwave to melt the chocolate. Just put the chocolate in a heat-safe bowl, and pop it into the microwave in 30-second increments. Take the bowl out after 30 seconds, stir it for a bit, and then pop it back in for 30 more seconds.

Once the cream and chocolate are together, Gill leaves the bowl to stand for 30 seconds to a minute, and then, using a hand whisk, "slowly mix from the middle only, until it resembles ganache.

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