Recipes
Chocolate Truffles
recipe courtesy of Cindy Krzykwa of Forest Hills Foods
- Ingredients:
- 8 oz. Bittersweet Chocolate
5 oz. Heavy Cream
Coating options:
• Cayenne pepper
• Cocoa
• Coconut flakes
• Grated nuts
• Cinnamon
• Powdered sugar
• Coffee grounds mixed 50/50 with coca powder
- Directions:
- Finely chop or grate the chocolate and place in a large mixing bowl.
Bring the cream to a simmer in a heavy bottom sauce pan.
Slowly add hot cream to chocolate in a slow drizzle and whisk rapidly to incorporate.
Continue stirring until chocolate dissolves.
Place in the fridge to chill about 3-4 hours or until firm.
Scoop truffles using a melon baller or small ice cream scoop.
Roll into a ball with your hands.
Roll ball in coating covering ball completely.
Truffles rolled into a topping will keep refrigerated for up to three days covered. Plain truffles will keep just as long but will they will begin to get a cloudy appearance.
