Ingredients with Measurements:
- 1 cup heavy cream
- 12 ounces milk chocolate, chopped
- 1/4 cup unsalted butter, softened
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 1/2 cup cocoa powder, for rolling
Special equipment needed:
- Double boiler or heatproof bowl and saucepan
- Rubber spatula
- Baking sheet
- Parchment paper
- Small cookie scoop or spoon
- Plastic wrap
Step-by-step instructions:
1. In a double boiler or heatproof bowl set over a saucepan of simmering water, heat the heavy cream until it begins to steam.
2. Add the chopped milk chocolate and stir with a rubber spatula until the chocolate is melted and the mixture is smooth.
3. Remove the bowl from the heat and stir in the softened butter, salt, and vanilla extract until the mixture is well combined.
4. Pour the mixture onto a baking sheet lined with parchment paper and spread it into an even layer. Refrigerate for at least 2 hours, or until firm.
5. Using a small cookie scoop or spoon, scoop out the chocolate mixture and roll it into 1-inch balls.
6. Roll the truffles in cocoa powder until they are completely coated.
7. Place the truffles on a baking sheet lined with parchment paper and refrigerate for at least 30 minutes, or until firm.
8. Wrap the truffles individually in plastic wrap and store in an airtight container in the refrigerator until ready to serve.
- Time:
Preparation time: 20 minutes
- Cooking time: 2 hours (refrigeration time)
Temperature:
- Simmering water for double boiler
Serving size:
- Makes about 24 truffles
Nutritional information:
- Calories: 130 per truffle
- Fat: 10g
- Carbohydrates: 9g
- Protein: 1g
Substitutions for ingredients:
- Dark chocolate can be substituted for milk chocolate for a richer flavor.
- Semi-sweet chocolate can be substituted for milk chocolate for a less sweet truffle.
- Coconut cream can be substituted for heavy cream for a dairy-free option.
Variations:
- Add 1/4 cup of your favorite liqueur, such as Grand Marnier or Bailey's, to the chocolate mixture for a boozy twist.
- Roll the truffles in chopped nuts or shredded coconut instead of cocoa powder for a different texture.
- Add a pinch of cayenne pepper or cinnamon to the chocolate mixture for a spicy kick.
Tips and tricks:
- Use a cookie scoop or spoon to make uniform truffles.
- Refrigerate the chocolate mixture until firm before rolling into balls to prevent it from sticking to your hands.
- Dust your hands with cocoa powder to prevent the chocolate mixture from sticking to your hands.
- Store the truffles in the refrigerator until ready to serve to prevent them from melting.
Storage instructions:
- Store the truffles in an airtight container in the refrigerator for up to 2 weeks.
Reheating instructions:
- Truffles can be served chilled or at room temperature.
Presentation ideas:
- Arrange the truffles on a platter and dust with additional cocoa powder for a simple presentation.
- Place the truffles in mini cupcake liners for a more elegant presentation.
Garnishes:
- Fresh berries or mint leaves can be used as a garnish.
Pairings:
- Serve the truffles with a glass of red wine or a cup of coffee.
Suggested side dishes:
- No side dishes needed.
Troubleshooting advice:
- If the chocolate mixture is too soft to roll into balls, refrigerate it for a longer period of time until it is firm enough to handle.
- If the truffles are too hard, let them sit at room temperature for a few minutes before serving.
Food safety advice:
- Use caution when working with hot liquids and melted chocolate.
- Store the truffles in the refrigerator to prevent them from spoiling.
Food history:
- Truffles are a type of chocolate candy that originated in France in the late 1800s.
Flavor profiles:
- Creamy, sweet, and chocolatey.
Serving suggestions:
- Serve the truffles as a dessert or as a sweet treat with coffee or tea.
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