Ingredients for Big Batch Rich Chocolate Truffles
- 2 lbs (900g) Dark Chocolate
- 1 cup (2 sticks) Unsalted Butter
- 2 cups (475ml) Heavy Cream
- 1/4 cup (60ml) Brandy
- 2 cups Unsweetened Cocoa Powder
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How to Make Big Batch Rich Chocolate Truffles
- Finely chop 2 lbs (900g) of high-quality dark chocolate and 1 cup (2 sticks) of unsalted butter. Place the chopped chocolate and butter in a large, heat-safe metal bowl.
- In a medium saucepan, bring 2 cups (475ml) of heavy cream to a rolling boil over medium-high heat. Do not let it burn.
- Immediately pour the hot cream over the chopped chocolate and butter in the bowl. Let it sit for 1 minute to melt the chocolate slightly.
- Gently stir the mixture with a spatula until the chocolate and butter are completely melted and the ganache is smooth and glossy.
- Stir in 1/4 cup (60ml) of brandy (or vanilla extract).
- Pour the ganache into a large, flat, shallow, ungreased baking pan or dish. Cover with plastic wrap, pressing it directly onto the surface of the ganache to prevent a skin from forming.
- Refrigerate for at least 4 hours, or preferably overnight, until the ganache is completely firm.
- Once firm, use a melon baller or small spoon to scoop out 1-inch balls of ganache.
- Sift 2 cups of unsweetened cocoa powder (or confectioners' sugar) into a shallow dish.
- Roll each truffle ball in the cocoa powder (or sugar) to coat completely.
- Place the coated truffles on a parchment-lined baking sheet.
- Refrigerate for at least 30 minutes before serving to allow the coating to set. Truffles can be stored in the refrigerator for 7 to 10 days.
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
0g
Fat
21g
Carbs
0g
