Crafted with rich 72% chocolate these chocolate truffles promise an irresistible burst of rich, creamy decadence in every bite.
Ingredients
8 ounces (225g) Parmida 72% chocolate, finely chopped
1/2 cup (120ml) heavy cream
1 teaspoon vanilla extract
Cocoa powder, powdered sugar, chopped nuts, or shredded coconut for coating
Instructions
Chop the chocolate finely and place it in a heatproof bowl.
In a saucepan, heat the heavy cream over medium heat until it just begins to simmer (small bubbles forming around the edges). Don't let it boil.
Pour the hot cream over the chopped chocolate. Let it sit for a minute or two.
Gently stir the mixture with a spatula or whisk until the chocolate is completely melted and the mixture is smooth. If needed, you can place the bowl over a pot of simmering water (double boiler) to melt the chocolate completely.
Stir in the vanilla extract.
Cover the bowl and refrigerate the mixture until it's firm enough to scoop, usually for 2-3 hours or overnight.
Once the mixture is firm, use a spoon or a small scoop to portion out the truffles. Roll each portion into a ball shape between your palms.
Decorate the truffles in cocoa powder, powdered sugar, chopped nuts, coffee beans or shredded coconut for coating.
Place the finished truffles on a baking sheet lined with parchment paper.
Refrigerate the truffles for about 15-20 minutes to set.