You had me at double chocolate! Oh yes! These chocolate truffles have a soft chocolate center and a hard chocolate coating. They are divine! I’m thinking, they would go perfectly as after dinner chocolates for New Year’s Eve! Yes, I’m the type of person who can think about the menu for months before. This year, we’ll be traveling over Christmas coming home on January 30th. And since we already invited friends to come over for New Year’s, I need all the good stuff that can be made in advance. And I think these will do fine!
They’re really easy to make but they do take some time because they need to go in and out of the fridge several times. Effectively, they’re not very time consuming. They’re just not the kind of recipe you decide to do half an hour before the guests ring your door bell.
MAKES ABOUT 25-30 TRUFFLES
- 300g dark chocolate (200g for the truffles, 100g for the coating)
- 100 ml of heavy cream
- 0,5 tsp vanilla powder
- 1 pinch of salt
2. Pour cream in a medium sized bowl and mix with vanilla and salt.
3. Pour the melted chocolate into the cream and combine well with a spoon. You now get a nice and creamy mix. You’re on the right track! Put the bowl in the fridge for 1,5 hours. Set the timer! You don’t want to lose track of time!
3. When the time is up, check to see if you can shape small truffles with your hands. If the mix is too soft, leave it in the fridge for another 20-30 minutes. But watch the time. You don’t want it to get too hard.
4. Shape the chocolate mix into small truffles and place them on a serving dish covered with baking paper. Put them back in the fridge and allow them to harden for a few hours.
5. Melt the remaining 100g of chocolate in a double boiler. Dip the truffles in the melted chocolate using two forks to hold them. Place them back on the baking paper and once they’re all done, put the plate back in the fridge. If you happen to have some leftover chocolate…. well, don’t let me tell you what to do. You figure it out! 😉