What's better than creamy smooth dark chocolate? Creamy smooth dark chocolate with some heavy cream and butter, that's what. I don't know why these are perceived as so fancy. They're probably one of the easiest things to make involving chocolate and they're heaven to eat.
Our friend Cheryl Tellers-now-Whitney first introduced me to this recipe. She added Bailey's Irish Cream to hers, and you should feel free to do the same, but I like my chocolate flavor to be pure and non-alcoholic. That's just me. Soon after that I started topping cheesecake with chocolate truffle; just poured the liquid over a baked cheesecake in the pan. People loved it. Very rich. I don't do that too much anymore because each flavor has enough richness on its own.
This batch was made from the leftovers from my Easter cupcakes (Cocoa Whipped Cream Cupcakes), so I can't really tell you how many truffles this recipe will make for you. If you try it, let me know.
- 1 cup heavy cream
- 2 T unsalted butter
- 1/2 pound good semisweet chocolate (I prefer Dove chocolate) finely chopped
- cocoa powder (or some tempered dark chocolate)
|I use my small Pampered Chef cookie scoop for this job.|
In a heavy saucepan, bring cream to a boil. Remove from heat. Stir in butter until it melts. Stir in chocolate until all is melted. Refrigerate uncovered until firm, about 3 hours (maybe?). If you're not going to form truffles in the next few hours, go ahead and cover the bowl once the chocolate is firm. Scoop out about a tablespoon and roll into a ball. Roll in cocoa powder.
I keep mine in an airtight container in the fridge until ready to eat. As you can see in the picture below, these are pretty soft. If you'd like firmer truffles, adjust the cream to chocolate ratio a bit.