Dark Chocolate Truffles Three Ways
How to make easy creamy homemade dark chocolate truffles.
Gluten Free Candy Recipes
cocoa, coconut, etc for rolling.
In a double boiler, melt chocolate on low heat.
Line a pan with plastic wrap so it comes up on the sides as well.
In a sauce pan, heat heavy cream to boiling.
Remove from heat and add Grand Marnier.
Cool chocolate to 115 to 125 degrees.
Pour chocolate into cream and use an immersion blender to blend until velvety smooth.
Pour chocolate mixture into pan, on top of plastic wrap.
Allow to cool for 2 hours at room temperature.
When cooled, fold plastic wrap on top and allow to sit overnight.
(You can put it in the refrigerator, but you will need to take it out and allow it to be at room temperature again to roll it.)
Use a small scoop or spoon to scoop out chocolate. Using a very gentle touch, roll softly between your hands to make a small ball.
Roll the ball in cocoa, nuts, or coconut. (You can even dip it in chocolate shell if you would like a hard outside.)
Store in the refrigerator.
(* Please know the book goes into an enormous amount of detail to make these, and gives a lot of options. These directions are what I did to make my truffles.)
Make sure the chocolate is cool before starting to roll it into balls.
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