Chocolate Chocolate Truffles Recipe 

Chocolate was the bakery's speciality. Our hand-dipped chocolate truffles numbered hundreds. Not worrisome, although many find it so. Coating is easier with frozen contents. Second, dip them again to form melt-in-your-mouth chocolate truffle balls with a crisp covering.   

INGREDIENTS

Chocolate Center – ½ cup cream – 2 tablespoons unsalted butter (28 grams or 1 ounce) – 2 tablespoons granulated sugar (25 grams or 1 scant ounce) – 140 grams semisweet or bittersweet chocolate (5 ounces) – ½ teaspoons vanilla Chocolate Coating –¾ pound semisweet chocolate (340 grams) – 3 tablespoons shortening, cocoa butter or coconut oil

INSTRUCTIONS

STEP-1

Centres of chocolate Parchment baking sheets. Melt butter and sugar in cream. The mixture should heat without boiling.    

STEP-2

Leave chocolate in cream for 4–5 minutes.  Whisk well.    Add vanilla.  Refrigerate a plastic-sealed jar.   

STEP-3

Use a #100 disher to drop onto parchment.  Make balls from 2 teaspoons chocolate cores. Freeze hard.    

STEP-4

Tipping Centres Add shortening, cocoa butter, or coconut oil to chocolate over low heat.  Keeping 88–90°F. For fast melting, microwave at 50% power. With a food-grade rubber or vinyl glove, dip your first two fingers in chocolate to remove it.  

STEP-5

Place chocolate centre. Stir well.  Pick it up with two slightly apart fingers.  Add more chocolate to the bowl.  

STEP-6

Place the dipped centre on parchment with your thumb after scraping chocolate from your glove onto the bowl.Repeat with remaining centres.Room temperature.Return scraped chocolate to 88–90°F.  Dip truffles again. 

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