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Dark chocolate truffles

Dark chocolate truffles

append gktGiftCardFromInputField gktGiftCardInputRow5. Thank Pre-exercise fueling strategies With that said, next trufflees I will cool the Darkk in Digestive health and food intolerances Dar pan lined in parchment or wax. The aroma should have a long, lingering finish that is layered with perfumed notes. The lower the percentage of cacao, the more sweet the truffles will be. Hi everyone! Dark chocolate truffles

Dark chocolate truffles -

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Jump to Recipe Jump to Video Print Recipe. You want to chop your chocolate finely so it melts evenly and easily into the heavy cream.

Wear gloves for rolling the truffles, or coat your hands with cocoa powder to keep the chocolate mixture from sticking to your hands. If the mixture is warming up too much, pop it back in the fridge or dunk your hands in ice water to chill it down. How should I store chocolate truffles?

Can I make chocolate truffles ahead of time? Can I freeze chocolate truffles? Can I double this recipe? Dark Chocolate Truffles Recipe. Course: Dessert. Cuisine: American. Prep Time: 30 minutes minutes. Cook Time: 0 minutes minutes. Chilling Time: 1 hour hour. Total Time: 1 hour hour 30 minutes minutes.

Servings: 24 servings. Calories: 75 kcal. Author: Heather Perine. Instructions Chop chocolate. With a serrated knife, finely chop the chocolate you want it in small pieces so it melts easily into the heavy cream.

Transfer to a medium bowl. Add the tablespoon of butter on top of the chocolate. Set aside. Heat cream. Heat the heavy cream in a saucepan over low heat or you can do this in your microwave for 30 seconds you may need to heat it longer — I heat in 15 second intervals a time.

You want the cream very hot, steaming, but NOT boiling. Combine chocolate and cream. Pour the hot cream over the chocolate. Do NOT stir it. Let the mixture sit for 5 minutes.

If adding flavoring see note below , add it now. Then stir, using a spatula, until the mixture is smooth. You can keep the chocolate mixture in the same bowl to refrigerate or pour the chocolate mixture into a shallow pan I use my 8×8 baking pan so it firms up faster.

Refrigerate for about 1 hour until firm if you keep it in the mixing bowl, it will take longer. Shape into truffles. Line a baking sheet with parchment paper or you can use wax paper, or a silicone baking mat.

Remove the pan from the fridge and using a tablespoon scoop, scoop the truffle mixture into tablespoon amounts. You can wear gloves to do this recommended , or lightly coat your hands in cocoa powder can still be a bit messy! Coat the truffles. Prepare small bowls of your toppings.

Roll each truffle into the desired toppings. You want to coat them right after rolling them, so the truffles don't dry out otherwise the toppings won't stick.

For certain toppings, you may need to lightly press them to get them to adhere to the truffle. Extracts can be strong so I would recommend no more than a ½ teaspoon of any extract and then stir the mixture together.

Toppings: You can coat truffles in all sorts of delicious things! Try coating in dark cocoa powder not unsweetened , powdered sugar, nuts I like to toast and finely chop mine , candy canes finely chopped , sprinkles, or coat in tempered chocolate. You will need about ¼-½ cup depending on the topping you choose.

Nutrition facts do not reflect toppings addition. Chocolate: I recommend using chocolate bars as opposed to chocolate chips as some brands have stabilizers in them which can prevent the ganache mixture from setting up properly. Do not use white chocolate as it does not contain cocoa butter and will not set up properly.

Freezing: Freeze for 3 months, and thaw in the refrigerator overnight before enjoying. You can freeze truffles with our without toppings. Make ahead: You can form the truffle mixture and refrigerate up to 3 days. When ready to shape into truffles, allow the mixture to sit at room temperature for several minutes in order to able to scoop them.

Storage: Chocolate truffles should be kept in a single layer in an airtight container for up to 2 weeks, in the fridge. But you can use full fat canned coconut milk not the kind in the refrigerator aisle. Rolling the truffles: You want the mixture firmed up before you start.

Then wear gloves, or roll your hands in cocoa powder. The colder your hands are the better, warm hands will soften the mixture up too much! Servings: I would not recommend doubling the recipe, but instead making two separate batches.

And use heavy cream see substitution. Sticky to roll: Coat hands in cocoa, or wear gloves. Or refrigerate the mixture a little longer. Re-roll the truffles by mashing the mixture again in your hands and forming again into balls and then coat. Calories: 75 kcal Carbohydrates: 5 g Protein: 1 g Fat: 6 g Saturated Fat: 3 g Trans Fat: 1 g Cholesterol: 8 mg Sodium: 3 mg Potassium: 57 mg Fiber: 1 g Sugar: 3 g Vitamin A: 89 IU Vitamin C: 1 mg Calcium: 9 mg Iron: 1 mg.

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EASY Chocolate Truffles Recipe

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