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Ingredients
- 8 ounce Semisweet chocolate, minced into 1/4-inch pcs
- 4 ounce Unsweetened chocolate, minced into 1/4-inch pcs
- 2/3 c. Heavy cream
- 2 Tbsp. Unsweetened cocoa, sifted
- 2 Tbsp. Confectioners' sugar, sifted
Directions
- Place 8 ounces semisweet chocolate and the unsweetened chocolate in a 4-qt bowl. Heat the heavy cream in a 1 1/2-qt saucepan over medium heat. Bring to a boil. Pour the boiling cream over the chocolate. Allow to stand for 5 min, thin stir till smooth (now you have ganache).
- Chill the ganache for 1 hour till hard but not hard. Line a baking sheet with parchment paper. Using a Tbsp. of ganache for each truffle
- (approximately 3/4 oz), portion 24 truffles, proportionately space onto the parchment lined baking sheet. Chill the ganache portions for 15 min (so the ganache will be hard sufficient to roll into truffles). When the ganache is hard sufficient to handle, remove from the refrigerator and individually roll each portion of ganache in your palms, in a gentle circular motion, using just sufficient pressure to create smooth rounds. Roll 16 of the rounds in 2 Tbsp. cocoa and separately roll 8 in the confectioners sugar till completely covered. Store the truffles in a tightly sealed plastic container, in the refrigerator. Remove about 1 hour before serving.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 37g | |
| Recipe makes 12 servings | |
| Calories 174 | |
| Calories from Fat 147 | 84% |
| Total Fat 17.38g | 22% |
| Saturated Fat 10.71g | 43% |
| Trans Fat 0.0g | |
| Cholesterol 9mg | 3% |
| Sodium 9mg | 0% |
| Potassium 240mg | 7% |
| Total Carbs 10.47g | 3% |
| Dietary Fiber 4.9g | 16% |
| Sugars 1.57g | 1% |
| Protein 3.96g | 6% |
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