Decadent chocolate truffles
6
- Prep Time10 min
- Total Time10 min
- Makes20 Truffles
Virginia MacDonald
Why make your own truffles? They're incredibly simple and taste far better than the store-bought ones. Not to mention all the sampling you can do along the way.
Ingredients
225-g pkg semi-sweet chocolate
1/2 cup 35% cream
2 tbsp unsalted butter
1 tbsp corn syrup
1 tsp vanilla
2 tbsp sifted unsweetened cocoa powder
Instructions
Finely chop chocolate. Combine cream, butter and corn syrup in a small saucepan. Bring to a boil over medium heat. Turn off heat. Add chocolate and vanilla. Using a wooden spoon, gently stir until smooth. Pour into medium bowl. To cool and thicken, refrigerate for 1 hour, stirring every 20 min. Th en check if mixture is firm enough to roll into a ball, yet still scoopable. When ready, scoop up about 1 tbsp (15 mL) of chocolate mixture. Roll quickly between your hand to form a ball about 1 in. (2.5 cm) across. It doesn't need to be perfect. Place on a parchment-lined baking sheet. Repeat with remaining chocolate mixture. Refrigerate, uncovered, until firm, at least 20 min.
Place cocoa in a small bowl. If balls are not as round as you'd like, roll again. Roll one at a time in cocoa powder to lightly cover. Return to baking sheet. Refrigerate to firm up again, at least 5 min. Store in layers, separated by waxed paper, in a covered container in the refrigerator for up to 2 weeks.
Nutrition (per serving)
Calories 93, Protein 1g, Carbohydrates 9g, Fat 6g, Fibre 1g, Sodium 4mg.
SPICY ORANGE
Follow main recipe but reduce whipping cream to ? cup (75 mL). Stir in 2 tbsp (30 mL) orange liqueur, 1 tsp (5 mL) finely grated orange peel and ¼ tsp (1 mL) cayenne with the chocolate. Continue with main recipe.
DARK ESPRESSO
Follow main recipe but reduce whipping cream to ? cup (75 mL). Stir 2 tbsp (30 mL) coffee liqueur and 2 tsp (10 mL) instant coffee or espresso granules into hot cream until dissolved. Continue with main recipe, rolling firm truffles in chopped toasted hazelnuts to lightly coat.
CARAMEL CRUNCH
Stir ½ cup (125 mL) Skor toff ee bits into chocolate mixture along with vanilla. Continue with main recipe, rolling firm truffles in shredded coconut to lightly coat.
