Chelsea Truffles
Courtesy of Shaaron Pynn and Gail Sargent of Chelsea Chocolates in Craighurst, Ont., these will delight any chocoholic. Says Pynn: “It’s okay if the truffles are a little irregular in shape; truffles are supposed to look a little irregular.” Use high-quality chocolate such as Lindt or Ritter Sport.
1/3 cup + 1 tbsp 35 per cent whipping cream
1/2 lb (225 g) dark chocolate, very finely chopped
2 tbsp unsalted butter, softened
1/2 cup cocoa powder
1/4 cup icing sugar
PREPARATION: In small saucepan on medium-low heat, bring cream to a boil, remove
from heat. Add chocolate. Using a whisk or hand mixer (set on low) combine until
chocolate has melted and mixture is completely blended. Let cool 15 minutes.
Beat in butter. Cover with plastic wrap; refrigerate 15 minutes or until firm
enough to handle.
In small bowl, sift together cocoa powder and icing sugar.
With melon-baller (or rounded teaspoon), scoop out balls of chocolate and drop
into cocoa mixture, then roll in hands until rounded. Dust hands with cocoa
powder as necessary to keep truffles from sticking, then roll in cocoa power
until completely coated. If necessary, shake truffles gently in dry strainer
to remove excess powder.
Store in airtight container in refrigerator for up to 10 days or in freezer
for 3 months. Remove from refrigerator 30 minutes before serving to soften slightly.
Makes about 30.
This article was accurate when it was published. Please confirm rates and details directly with the companies in question.
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