Directions
Put the chocolate in a bowl. Place the cream and butter in a saucepan and bring to a simmer. When the butter is melted, pour the mixture over the chocolate and let sit for a couple of minutes.
Stir with a rubber spatula until smooth. If you would like to add flavorings or inclusions, add now and mix to combine.
Store the chocolate in the refrigerator 4 hours or overnight or until it is hard enough to roll – about the consistency of thick fudge. (For a quicker method pour into a 2-inch-deep pan and put in freezer for 30 minutes or until set to the consistency of thick fudge.)
Scoop the truffles with a small teaspoon or melon baller and form into balls about ½ -inch in diameter. Roll the balls in dark cocoa powder.
Refrigerate until ready to serve. Stores up to 2 weeks, covered, in the refrigerator.
Chef’s Narrative
Easy, delicious and fun for kids to make.
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Ingredients
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8ouncesbittersweet chocolate, chopped(8 ounces)
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1cupLulubelle’s™ Creamery heavy cream
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2tablespoonsLulubelle’s™ Creamery unsalted butter
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1cupdark cocoa powder
Optional Flavorings / Inclusions
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½teaspoonorange or peppermint oil
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Nuts, coconut, or candied citrus
AllergensMilk, Tree Nuts (optional)
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