Submitted by Chocolat Inn & Café
- 150 grams (about 3⁄4 C) quality chocolate, dark or milk
- 80 ml (about 1⁄3 C) heavy cream
- Cocoa powder for coating
- Optional toppings: powdered sugar, sprinkles, nuts
Finely chop chocolate (chips not recommended) and place in a bowl.
Pour cream into a saucepan, heat on medium high and remove it from the heat when it is about to boil.
Pour the cream on top of the chocolate and mix until melted and smooth. Place bowl over an ice bath to help it cool and thicken.
Once thick, scoop desired size of chocolate with a spoon and drop separately onto a plate. This recipe will yield about ten 1-inch truffles.
Place plate in the refrigerator for about 20 minutes to harden chocolate. Once hard, quickly roll into balls, using your hands. Roll balls in cocoa powder. Optional toppings: powdered sugar, sprinkles, nuts, etc.
Store in fridge for up to one month.
Note: Dustin recommends you roll milk chocolate truffles in cocoa powder and dark chocolate in powdered sugar for best taste pairings.