Truffle Chocolate
Handmade chocolates inspired by truffles, coated in cocoa powder with a rich chocolate ganache center.
Ingredients
Dark chocolate (for soft center)
100 g
Heavy cream (about 45ml, for soft center)
3 tbsp
Butter (for soft center)
12 g
Brandy or rum (about 15ml, for soft center)
1 tbsp
Dark chocolate (for coating)
130 g
Cocoa powder (for coating)
50 g
Instructions
1
Make the chocolate soft center
Break 100g of dark chocolate into small pieces and add 3 tbsp of heavy cream. Heat over a double boiler while stirring constantly until the chocolate is fully melted. Add the chopped butter to the melted chocolate and continue stirring until the butter is completely melted. Pour in 1 tbsp of rum (or brandy) and stir until smooth. Refrigerate the mixed chocolate until set.
2
Shape the soft centers
Using a spoon, scoop out a small portion of the chilled, set chocolate. Shape it into a rough ball by passing it back and forth between two spoons, and place it on a flat plate. Repeat the process, placing each shaped chocolate ball on the plate as you go.
3
Coat with chocolate
Take another 130g of dark chocolate and break it into small pieces. Heat over a double boiler while stirring constantly until completely melted. Once melted, remove the bowl from the water and let it cool to roughly body temperature. Using a small spoon, pick up a chocolate ball, dip it into the melted chocolate to coat the surface, and quickly lift it out.
4
Coat with cocoa powder
Place the lifted chocolate ball into the cocoa powder, rolling it around until the surface is fully coated, then lift it out and place on a flat plate. Repeat for all the chocolate balls. Let them sit on the plate until they are completely hardened. Shake off any excess cocoa powder and store the chocolate balls in a sealed container.
