Charles Chocolates Bittersweet Chocolate Truffles
Adapted from Chuck Siegel
Truffles are probably the easiest, most foolproof candy there is to make, and this recipe is as simple as it gets. Just pour warm vanilla-infused cream over chopped chocolate, whisk until smooth, and let chill until set. Then scoop out small mounds of the hardened chocolate, roll them into balls with your hands, and dust them in cocoa powder. Serve these little treats at a cocktail or dinner party, give them as gifts for Christmas, or add them to a cookie plate.
What to buy: We love Guittard Chocolate Company’s 72% Cacao Bittersweet Chocolate, which is available in small wafers—perfect for melting. You can find it in some groceries, and online.
- 1 cup heavy cream
- 1 pound bittersweet chocolate, finely chopped
- 1 whole vanilla bean
- 2/3 cup natural unsweetened cocoa powder (about 2 ounces)
- 1Place the cream in a small saucepan over medium heat and bring to a simmer. Remove from the heat and set aside. Place the chopped chocolate in a heatproof bowl and set aside.
- 2Split the vanilla bean lengthwise and use the back of a paring knife to scrape the vanilla seeds into the cream. Discard the pod or reserve it for another use. Let the cream and vanilla steep for 10 minutes.
- 3Return the cream to a gentle simmer over medium heat. Pour the hot cream over the reserved chocolate and let it sit undisturbed for 5 minutes. Whisk the chocolate and cream together until very smooth. Pour the chocolate mixture into an 8-by-8-inch baking dish. Cover and refrigerate until hardened, at least 5 hours.
- 4Using a small melon baller or a small teaspoon, scoop a 1-inch-sized ball of the chocolate mixture into your hand and roll it between your palms until it’s somewhat smooth and round. Place on a baking sheet and repeat with the remaining chocolate mixture.
- 5Place the cocoa powder in a shallow bowl or pan. Roll the truffles in the cocoa powder until evenly coated. Store the truffles at a cool room temperature (55°F to 65°F) for up to 2 weeks in an airtight container, but do not refrigerate or freeze them—this damages the texture of the creamy chocolate.
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