Nothing can get better than this.Dark chocolate and cream, when they come together to form divine.Dark chocolate truffles they melt in u r mouth like sugar candy.
Ingredients for making Dark chocolate truffle :
- 1/2 cup cocoa powder
- 2/3 cup cream
- 9 ounces bittersweet chocolate, finely chopped
- 1 tsp vanilla extract
Preparation for Dark chocolate truffle
2. take a saucepan and place the cream and mix it until bubbles appear around the edges. pour the cream on top of the chocolate and allow it to soften and melt the chocolate for a minute.
3. gently stir to incorporate the cream and chocolate. Add the vanilla and stir until well-mixed, but do not stir too vigorously or you will add air bubbles.
4. cover with cling wrap and allow it to cool to room temperature. Once cool, refrigerate until it is firm enough to spoon, about 2 hours.
5. Using a teaspoon form small 1-inch balls from the mix and place them on the prepared baking sheet. Repeat with remaining ganache. Return to the refrigerator to chill for another hour.
6. Place the cocoa powder in a small bowl or pie tin. Dust your hands with cocoa powder and place a truffle in the cocoa, rolling it until it is coated. Roll the truffle briefly between your palms to form a round shape, then place it back on the baking sheet. Repeat with the remaining truffles.
7. If you have different varieties/shades of cocoa powder, you can experiment with rolling the truffles in two different cocoas, creating stripes or dots of different colors. Truffles can also be topped with chocolate shavings. Store the truffles in an airtight container in the refrigerator, and bring them to room temperature before serving.
4. cover with cling wrap and allow it to cool to room temperature. Once cool, refrigerate until it is firm enough to spoon, about 2 hours.
5. Using a teaspoon form small 1-inch balls from the mix and place them on the prepared baking sheet. Repeat with remaining ganache. Return to the refrigerator to chill for another hour.
6. Place the cocoa powder in a small bowl or pie tin. Dust your hands with cocoa powder and place a truffle in the cocoa, rolling it until it is coated. Roll the truffle briefly between your palms to form a round shape, then place it back on the baking sheet. Repeat with the remaining truffles.
7. If you have different varieties/shades of cocoa powder, you can experiment with rolling the truffles in two different cocoas, creating stripes or dots of different colors. Truffles can also be topped with chocolate shavings. Store the truffles in an airtight container in the refrigerator, and bring them to room temperature before serving.
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