Description
Little bites of chocolate bliss. The simple chocolate truffle recipe is almost too easy to make. You’ll find all sorts of occasions to whip up these little guys!
From Sommer Collier of A Spicy Perspective.
Ingredients
- 7 ounces, weight Bittersweet Chocolate
- ⅓ cups Heavy Cream
- ¼ teaspoons Salt
- ¼ cups Unsweetened Cocoa Powder
- ¼ teaspoons Cayenne Pepper (Optional)
Preparation
Break the chocolate into pieces and place in a small saucepan. Pour the heavy cream and the salt into the pan and set over medium heat. Once the chocolate starts to melt, stir until the mixture is very smooth.
Move the pan to the refrigerator and chill until firm, approximately 1 hour.
In a small bowl, mix the cocoa powder and cayenne together. Set aside.
Once the chocolate is firm to the touch, use a small 2-teaspoon cookie scoop to form balls. Use your hands to quickly roll the balls and smooth out the creases. Your hands will get very chocolaty, so you may want to wear plastic gloves.
Place the balls in the bowl of cocoa powder and roll around to thoroughly coat. Then store them in an airtight container until ready to serve.
Serve the chocolate truffles at room temperature. Set them out on the counter about 30 minutes before serving. They can be stored in the fridge for up to 2 weeks.
