Dark Chocolate Truffles

About

Truffles are one of the first things they teach students in culinary school and for a good reason. They are simple, but delicious and are very elegant. The trick is to be sure to get the cream hot enough without burning it and the chocolate chopped into fine enough pieces so the cream will melt the chocolate completely. I cut enough chocolate to make 1 cup of chopped chocolate. Once I add the cream on top of the chopped chocolate, I cover it with plastic wrap to hold the heat in. After a few minutes have elapsed, I remove the plastic wrap and stir the chocolate until it is completely melted. I chill the chocolate until it is firm and then scoop it out into teaspoon sized pieces and roll them into balls. They don’t roll into perfect balls the first time (and they don’t need to be perfect) but if you want them to be more round, lightly roll them in cocoa powder, chill until firm again and roll very briefly into a tighter ball. You may need to roll them lightly in cocoa powder again if you have warm hands!

Ingredients

½ cup heavy cream
2 teaspoon vanilla extract
4 tablespoon cacao powder raw chocolate powder certified organic by navitas
6 ½ ounce dark chocolate bar, sugar free

Instructions

Heat up the cream in a small saucepan until it is very hot, but not scalded.
Chop the dark chocolate into small pieces. If you buy a dark chocolate that is on the thinner side, it makes it really easy to cut.
Place the chocolate into a heat proof bowl and pour hot cream over it. Cover the bowl with plastic wrap and let it sit for 3 minutes.
Unwrap and stir the chocolate, adding the extract. Let the chocolate chill in the fridge for an hour or until mixture is firm and able to be scooped.
Scoop the chocolate into teaspoonfuls and form them into round balls the best you can and as quickly as possible. They may not be perfect, so you can roll them lightly in cocoa powder first.
Chill them until firm and lightly roll them in your hands again to make them more round. Keep chilled until firm!