Archive for ‘Ghiradelli’

May 16, 2012

Dark chocolate truffles


Makes: 30 truffles

  • 1  3/4 cups Ghirardelli 60% Cacao Bittersweet Chocolate Chips
  • 1/3 cup Ghirardelli Unsweetened Cocoa
  • 1/3 cup heavy whipping cream
  • 6 tablespoon unsalted butter, cut into small pieces

In a small saucepan, bring the cream to a simmer. Add the butter and stir until melted. Add the chocolate chips. Stir until completely melted and smooth. Remove from the heat and pour into a shallow bowl.

Cool, cover, and refrigerate the mixture until firm, at least 2 hours.

Using a melon baller or small spoon, roll the mixture into 1-inch balls. Roll each ball in the cocoa. Enjoy immediately or refrigerate in an airtight container for up to 2 weeks.

Note: The Unsweetened Cocoa can be replaced with 3/4 cup of chopped almonds or pecans.

*Chef’s note: These are perfect for a SUPER DARK chocolate lover. Quite bitter. I like dark chocolate, but next time I would use half semi-sweet chocolate to better suit my taste buds. I also preferred these dipped in pecans over the cocoa (and I even used sweetened cocoa). They were kind of a pain to roll out, because even a melon baller doesn’t form perfect, solid balls, and the chocolate melts as soon as you get your hands on it. That’s another reason I preferred the nut coating; better hides the imperfections ;)