Ingredients
- 1 pound semi sweet chocolate chips
- 1 cup heavy whipping cream
- 1/2 cup of cocoa powder
- Place chocolate in large heat-proof bowl. Bring cream to a boil in microwave
- Pour directly over chocolate
- Allow to sit 10 minutes, then use a rubber spatula to stir chocolate and cream until combined.
- Pour mixture into pie dish; refrigerate until set (about 40 minutes)
- Using a rounded tablespoon, form balls from mixture and place on parchment-lined rimmed baking sheet
- Refrigerate until firm.
- Remove from refrigerator
- Quickly roll into a ball, dust with cocoa powder
- If truffles become too soft to handle, chill again until firm
*Makes about 2 dozen
(Must stay refrigerated)
**Store refrigerated in an airtight container up to one week**
This recipe was inspired by a Martha Stewart Chocolate Truffle recipe
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