Above: Dark Chocolate Truffles. Photography by Eric Swanson.
From the "Rhymes with Kapow" article in the February 2018 issue.
Dark Chocolate Truffles
The better the chocolate, the more flavorful your truffles will be, so choose a style you really like.
- 4 ounces 70 percent dark chocolate
- 5 ounces cream or half-and-half
- ¼ teaspoon vanilla extract
- ½ cup cocoa powder
- In a double boiler (or a bowl resting on top of a small saucepan of simmering water), stir the chocolate until completely melted. Remove from the heat.
- In another saucepan over medium-low heat, warm the half-and-half or heavy cream but don’t let it come to a boil. Remove from the heat.
- Stir the warm chocolate into the cream and combine well.
- Pour the mixture into a bowl, cover, and refrigerate until set, about 2 hours or overnight.
- Scoop out about a tablespoon of chocolate and roll it into a ball. Repeat, placing each ball on a cookie sheet lined with waxed paper.
- Roll the balls in cocoa powder and serve immediately.