Dark chocolate truffles
Votes: 6
Time: 3 hours 40 minutes
Complexity: average
Quantity: 15-20 pcs.
Complexity: average
Quantity: 15-20 pcs.
With every bite you want to enjoy these luxurious chocolate truffles, they are prepared like this candies Made with just four simple ingredients: heavy cream, dark chocolate, vanilla extract, and cocoa powder, Tyler Florence's truffles can be made several days in advance, so use this recipe if you need a simple party dessert or an edible holiday gift that's easy to wrap and share with friends and family.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 0.5 cups heavy cream
- 220 g finely chopped high-quality (70%) dark chocolate
- 1 teaspoon pure vanilla extract
- 1 cup cocoa powder, for dusting
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Recipes with similar ingredients: cream, dark chocolate, vanilla extract, cocoa
Cooking the dish according to the recipe:
- Heat the cream in a saucepan over low heat. Pour the hot cream over the chocolate, cover with plastic wrap, and let sit for 10 minutes to melt the chocolate. Add the vanilla and stir until smooth. Set aside to cool, 30 minutes to 1 hour.
- Beat the chocolate with a mixer at medium speed until thick and light in color. Once the chocolate has set, you can form the truffles. If the chocolate is too soft and won't hold its shape, pour it into a baking pan and refrigerate until it hardens, but it should still be easy to mold by hand, for up to 2 hours.
- Place the cocoa powder in a deep bowl or plate. Using a melon baller or a small ice cream scoop, scoop the mixture and form it into chocolate balls. Place them in the bowl with the coconut and roll them around with two forks until completely coated. Then, using the forks, carefully transfer the balls to a baking sheet lined with parchment or waxed paper.
- If you are preparing truffles 1-2 days ahead of use, let them sit at room temperature for 1 hour.
Chef's tip: A pair of disposable latex gloves will help keep your hands clean while forming the balls.
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