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Chocolate Truffles ( Adapted from The Art of Chocolate by Elaine Gonzalez)

This is a classic yet easy truffle recipe. You will be amazed at how quickly you can create these scrumptious treats. Just remember, the key is using only the finest ingredients. Be sure to make a double batch - you’ll want some for yourself, too!

Category:  DESSERTS  - 

Ingredients

For 8 people ()

Recipe

  • cup(s) Hazelnut flour OR finely shredded, unsweetened coconut or another topping of choice
  • 1 cup(s) sifted cocoa powder (Valrhona, Cluizel, or Cocoa Barry)
  • 0.5 cup(s) heavy cream
  • 8 ounce(s) of one of the Cluizel Couvertures (Mangaro Milk 50% for a milk chocolate truffle, Noir Cafe 60% for a lovely coffee undertone, or Maralumi Noir 64% for an intense dark truffle

Chocolate Truffles ( Adapted from The Art of Chocolate by Elaine Gonzalez) Directions

Heat the cream in a heavy saucepan (copper or aluminum works best) over low heat until bubbles form at the edge.

Pour the hot cream into a bowl and add chocolate, stirring gently with a spatula until the ganache is completely smooth.

Allow to cool in the refrigerator until you can roll a firm small ball of the ganache

With a spoon, scoop out an amount of ganache that will form about a 3/4" truffle. (More, if you want bigger truffles) Using your hands, roll into a uniform round ball.

Roll truffle in cocoa powder

Roll again in coating of your choice, hazelnut flour or coconut or another coating of your choice. They are just as delicious double-dipped in cocoa. These will stay beautifully in the refrigerator for up to one month.

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