Ingredients for Brelise's Hand Rolled Chocolate Truffles
- 1 cup (240ml) heavy cream
- Dark Chocolate Chips
- 4 tablespoons (1/2 stick, 57g) unsalted butter, softened
- Chocolate Candy Bars
- 1/2 cup (30g) unsweetened cocoa powder, for dusting
- Liquor
- Salt
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How to Make Brelise's Hand Rolled Chocolate Truffles
- Combine chopped chocolate and heavy cream in a double boiler or heat-safe bowl set over simmering water. Stir frequently until chocolate is completely melted and smooth.
- Remove from heat and stir in butter until fully incorporated.
- Add vanilla extract and any desired liquors or flavorings (optional). Mix well.
- Cover the mixture with plastic wrap, pressing it directly onto the surface to prevent a skin from forming. Refrigerate for at least 2 hours, or preferably overnight, until firm.
- Once firm, scoop out rounded tablespoons of the chocolate mixture and roll into balls between your palms.
- Place the cocoa powder in a shallow dish. Roll each truffle in the cocoa powder to coat evenly.
- Place the truffles on a parchment-lined tray and refrigerate for at least 30 minutes to allow the coating to set.
- Serve chilled and enjoy! Store truffles in an airtight container in the refrigerator for up to a week.
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
23g
Fat
16g
Carbs
2g
