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Add a photoServings: 12
Ingredients
- 1/2 c. Heavy whipping cream
- 2 Tbsp. Unsalted butter
- 1 Tbsp. Light corn syrup
- 8 ounce Semisweet, bittersweet or possibly lowfat milk chocolate melted
- 12 ounce Semisweet or possibly bittersweet chocolate
- 2 c. Alkalized (Dutch process) cocoa pwdr
Directions
- Line a cookie sheet or possibly jelly-roll pan with parchment or possibly foil.
- To make centers, combine cream, butter and corn syrup in a non-reactive pan and bring to a simmer over low heat. Remove from heat and allow to cold 5 min.
- Add in cream mix to chocolate and whisk smooth.
- Cold center about 2 to 3 hrs at room temperature, till it reaches about 80 degrees.
- Whip the mix using an electric mixer on medium speed fitted with the paddle then spoon mix into a pastry bag fitted with a 1/2-inch plain tube (Ateco #6 or possibly #806). Pipe 3/4-inch balls onto prepared pan. Refrigeratethe centers for at least an hour.
- To coat the truffles, heat the chocolate and allow it to cold to 90 degrees. Coat truffles, using your hand to cover truffles with chocolate, depositing them into a pan of sifted cocoa.
- Roll finished truffles in a strainer over waxed paper to remove excess cocoa. Lift truffles from strainer and leave excess cocoa behind. (Sift cocoa through a fine strainer to remove any bits of chocolate and it may be reused.)
- Storage: Place truffles in a tin or possibly plastic container with a tight-fitting cover and keep at a cold room temperature for up to a week.
- This recipe yields about 35 to 50 truffles, depending on size.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 56g | |
| Recipe makes 12 servings | |
| Calories 283 | |
| Calories from Fat 208 | 73% |
| Total Fat 24.21g | 30% |
| Saturated Fat 15.04g | 60% |
| Trans Fat 0.0g | |
| Cholesterol 16mg | 5% |
| Sodium 25mg | 1% |
| Potassium 310mg | 9% |
| Total Carbs 21.23g | 6% |
| Dietary Fiber 5.3g | 18% |
| Sugars 10.49g | 7% |
| Protein 5.23g | 8% |
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