Tuesday, February 9, 2010
I actually made these truffles on accident. I was trying to make a hand-poured chocolate gift in a stoneware mold yesterday. I was having incessant chocolate issues. I'm not sure if it was the weather or some other strange phenomenon, but the chocolate gods were not on my side. On one particular attempt, when I discovered the chocolate wasn't going to set (even after chilling), I realized I had just added too much butter and cream and had all the ingredients for truffles in the batch of chocolate. Plus it was the right consistency. So, instead of throwing the failed attempt away I just rolled it into balls and then rolled them in some sprinkles and cocoa powder. Now, anyone I gifted these to would never know that little story. They would only see a tasty box of truffles. As you can see.... no culinary genius here. Just a mishap-maker most of time:) Enjoy!
1/3 cup heavy cream
6 tablespoons unsalted butter, cut into small pieces
2 cups semisweet chocolate chips, preferably Ghirardelli
Cocoa or sprinkles for rolling
1. 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.
2.Cool, cover, and refrigerate the mixture until firm (2-3 hours).
3. Roll the mixture into 1-inch balls.* Roll each ball in the cocoa or sprinkles (or any topping: nuts, toasted coconut, etc..). Store in refrigerator until ready to indulge.
*After rolling truffles, you could also dip in chocolate and then roll in toppings.
Posted by Sinful Southern Sweets at 7:25 AM