Dark chocolate truffles richly powdered with cocoa powder is a delicacy that you must try. This traditional French delicacy is the epitome of ecstasy you will never forget. This recipe is so rich and tasty that it will satisfy even the most dedicated chocolate lovers. (more...)
Dark chocolate truffles richly powdered with cocoa powder is a delicacy that you must try. This traditional French delicacy is the epitome of ecstasy you will never forget. This recipe is so rich and ...
34 dkg of quality chocolate (bittersweet, cut into very small pieces)
1 teaspoon vanilla extract
1/3 cup of quality cocoa
Heat the cream in a small saucepan over medium heat until hot and bubbling, but not completely boiling. Then remove the cream from the heat immediately.
Add finely chopped chocolate and vanilla extract and mix best with a wooden spoon until the ganache cream is completely smooth.
Put the saucepan in the refrigerator and cool the ganache until it is stiff enough to form balls. Do not use the freezer, as this will prevent it from working.
Using a teaspoon, measure a portion into one truffle and use your hands to shape the ball from the mass.
If the mass becomes too hot, put it back in the refrigerator for a few minutes to strengthen it. Work fast so that your hands do not melt the chocolate too much.
Place the cocoa powder in a shallow bowl. Take each chilled chocolate ball and quickly mix in the cocoa powder for an even coating. Grab the truffles on a plate and put back in the refrigerator to cool again.
Repeat the whole process with the remaining balls. Store finished chilled truffles in an airtight container in the refrigerator for up to five days.