Ingredients:
· 12 ounces dark chocolate
· 1/3 cup heavy whipping cream
· 6 tablespoons unsalted butter
· 1-2 tablespoons honey or corn syrup, if needed
Method:
1. Chop chocolate into small pieces and set aside.
2. Cut butter into small pieces and set aside.
3. In a double boiler, bring the cream to a simmer. Remove from heat and stir in chocolate and butter and stir until completely melted. If needed, place back on low heat to soften mixture. Remove from heat.
4. If mixture looks separated, add honey, 1 tablespoon at a time, until it comes together.
5. Pour chocolate into a shallow bowl or dish. Cool, cover and refrigerate until firm, approx. 2 hours.
6. Line a baking sheet with parchment or use a silicone liner. Scrape a portion scoop over the top of the truffle mixture to form a 1” ball. Place on lined baking sheet and repeat.
7. Place in refrigerator for 10 minutes to cool.
8. Roll or dip in chosen coatings (cocoa, nuts, sprinkles, melted chocolate, etc).
9. Cover and refrigerate.
Makes approx. 30 truffles
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