Perfect Truffles
Makes 30 truffles
Ingredients
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1/3 cup
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heavy cream
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12 oz.
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semi-sweet chocolate (cut into very small pieces) or 2 cups semi-sweet chocolate chips
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6 tablespoons
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unsalted butter (cut into small pieces)
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2 tablespoons
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Butter Vanilla, Rum, or Coconut Bakery Emulsion (your choice)
Vanilla Selections Options
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Optional coating
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Chopped pecans, toasted coconut, chocolate ganache or cocoa powder
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Cooking Instructions
In a double boiler, bring the cream to a simmer. Remove from heat and stir in chocolate, utter and emulsion until completely melted
Pour the chocolate mixture into a shallow bowl. Cover, cool, and refrigerate until firm, at least two hours.
Line a jelly roll pan with waxed paper or silicone liner. Quickly scrape a portion scoop across the surface of the truffle mixture to form a 1-inch ball. Repeat with the remaining truffle mixture.
Roll or dip in chosen coating. Cover and refrigerate.
Equipment List