Monday, March 15, 2010
chocolate truffles
the goods:
8 ounces semisweet chocolate, finely chopped
8 ounces dark chocolate, finely chopped
1 and 2/3 cups heavy cream
1 teaspoon pure vanilla extract
1/2 teaspoon salt
sugar, confectioners' sugar, or raw sugar for coating
Place chocolate in a medium bowl. In a small saucepan, heat cream until it begins to simmer; pour over chocolate. Cover bowl with plastic wrap and let stand 10 minutes. Uncover and whisk chocolate mixture until smooth.
Whisk in vanilla and salt. Pour into a 9-inch pie plate and let cool 15 minutes. Cover with plastic and refrigerate until completely set, about 3 hours.
With a melon baller, scoop out chocolate mixture and place on parchment paper. Refrigerate until set, 15 minutes.
Place sugar in a small bowl. Rolls truffles in sugar, nuts, sprinkles, or any other desired toppings.
Store in the refrigerator.
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1 comment:
Oh yummy! Going to have to make these soon!
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