Chocolate Truffle
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Chocolate Truffle
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| Servings |
| 3dozen |
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Ingredients
- 6-1/2oz semisweet chocolate
- 5tbs heavy cream
- 1/2cup unsalted butter
- 3/4tsp spirit of your choice
- 1/2cup Cocoa PowderValrhona Brand is ideal
Instructions
- Coarsely chop the chocolate and put in a small stainless steel mixing bowl with the butter and the cream.
- Set the bowl over a pot filled about 1/3 of the way up with water, making sure the water doesn’t touch the bowl. Bring to a very low simmer and melt the mixture stirring constantly until it is smooth and glossy.
- Remove from heat and stir in the flavoring alcohol if you choose to do so. Pour into a container that will hold the mixture in a 1-inch-deep layer. Refrigerate and chill thoroughly. Have ready a cup of hot water and using a melon baller or a small ice cream scoop, shape the truffles and roll them to form balls.
- Roll truffles in cocoa powder.
- Refrigerate until use. Bring to room temperature approximately 30 minutes before service.
Recipe Notes
Chocolate Truffle Recipe By Chef Pierre Gignac
