Ingredients for Ghirardelli Sinful Chocolate Truffles
- Heavy Whipping Cream
- Bittersweet Chocolate
- Unsalted Butter
- Unsweetened Cocoa
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How to Make Ghirardelli Sinful Chocolate Truffles
- In a small saucepan, bring 1 cup heavy cream to a simmer over medium heat.
- Remove from heat and immediately stir in 12 ounces Ghirardelli dark chocolate chips and 2 tablespoons unsalted butter until smooth and melted.
- In a medium skillet, bring 1/2 inch of water to a gentle simmer.
- Place the saucepan with the chocolate mixture into the skillet (double boiler method).
- Stir gently until the chocolate is completely melted and the mixture is smooth.
- Remove from heat and let cool slightly.
- Pour the chocolate mixture into a shallow dish or baking pan.
- Cover and refrigerate for at least 2 hours, or until firm.
- Pour 1/2 cup unsweetened cocoa powder into a pie plate or shallow dish.
- Line an airtight container with waxed paper.
- Dip a melon baller or small spoon into a glass of warm water, then quickly scoop out approximately 1-inch balls of the chilled truffle mixture.
- Drop the truffle balls into the cocoa powder, gently rolling to coat.
- Repeat with the remaining truffle mixture.
- Gently shake the pie plate to ensure even cocoa powder coating.
- Transfer the coated truffles to the prepared container, separating layers with additional waxed paper.
- Cover tightly and refrigerate for up to 2 weeks, or freeze for up to 3 months.
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
0g
Fat
9g
Carbs
0g