Perfect Truffles

Perfect Truffles are anything but ordinary! These melt-in-your-mouth treats are little bites of pure chocolate bliss. Whether you crave the rich decadence of dark chocolate, the creamy sweetness of milk chocolate, or a delightful fruit and nut infusion, Perfect Truffles offer endless possibilities. Each bite is a luxurious experience, perfect for satisfying your sweet tooth or gifting to someone special.

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Course: Dessert

Cuisine: American

Diet: Gluten Free

Prep Time: 10

Cook Time: 10

Chilling Time: 40

Total Time: 1

Servings: truffles

Calories: 109kcal

Author: Michelle

Ingredients

9 ounces bittersweet chocolate
1 tablespoon unsweetened cocoa powder
4 ounces unsalted butter
1/3 cup heavy cream
1 teaspoon sea salt
1 teaspoon oil

Instructions

Chop 7 ounces chocolate and butter into small pieces. Add all the cocoa and place them into a cmall stainless steel bowl. Heat in a 200 degree (lowest it goes) oven for about five minutes. Don’t let it burn.
9 ounces bittersweet chocolate, 1 tablespoon unsweetened cocoa powder, 4 ounces unsalted butter
In a small saucepan, heat the cream to a boil. Remove from the heat and pour over your chocolate mixture. Let it sit for a minute or two, then stir gently. Add the salt (or your other flavoring) and stir until the mixture is smooth and shiny.
1/3 cup heavy cream, 1 teaspoon sea salt
Chill in the bowl for 30 minutes in a fridge until it is solidified enough to work with. Use a cookie scoop (#60) or a spoon to form the truffles. Place them on parchment paper or a Silpat. Chill again for another five to ten minutes.
While they are chilling a second time, melt the last 2 ounces chopped chocolate gently in a double boiler (or in a microwave, checking every 20 seconds). Slowly drizzle in a little oil until it gets to a smooth consistency that is pourable but not super thin – you want it to stick to the truffles.
1 teaspoon oil
Use a fork to dip the truffles into the chocolate coating, roll them to cover, then return them to the Silpat. Sprinkle a little of your salt or other flavoring atop the melted chocolate and let harden.

Equipment

Small Cookie Scoop

Silpat

Double Boiler

Notes

You can also use 1/2-1 teaspoon of a liquid flavoring in place of the salt such as Bailey’s, espresso, vanilla, or whatever sounds good to you. Or use 1/2 teaspoon of cinnamon, etc. Instead of dipping them in melted chocolate, you can also roll them in more cocoa (if you do cinnamon as a filling, mix some cinnamon into your cocoa for an extra pop).

For more tips and tricks, be sure to read the full article above.

Nutrition

This site uses an online source to provide nutrition estimates as a courtesy. If you need exact values, please calculate yourself.