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Classic Chocolate Truffles

1/2

cup

heavy cream

1

vanilla bean, halved

Pinch, salt

9

ounces bittersweet chocolate, cut into 1-inch pieces

1 1/2

cups

unsweetened cocoa powder

1

In a saucepan heat heavy cream, vanilla bean and salt and bring to a gentle

2

boil. Meanwhile, in bowl of an electric mixer set over a pan of simmering water

3

melt chocolate, stirring often, until smooth. Remove chocolate from heat. Strain

4

cream mixture through a fine sieve into chocolate. (Rinse vanilla beans, dry

5

them and reserve for vanilla sugar or another use.) Replace bowl in electric

6

mixer and whip chocolate ganache mixture until cool and light in color. Cover

7

and chill.

8

When ganache is firm, spoon up about 1 tablespoon. Place cocoa in a shallow

9

plate and use to dust palms. Lightly and quickly roll chocolate mixture between

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palms to form irregularly-shaped balls. Dredge truffles in cocoa until

11

well-coated. Set on a foil-lined baking sheet while you continue to make

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truffles with remaining ganache. Best when served within 24 hours, or store in a

13

cool place up to 3 days.

Servings: 1

Yield:

Nutrition Facts

Serving size: Entire recipe (9 ounces).

Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.

Nutrition information calculated from recipe ingredients. One of the recipe's ingredients was not linked. This ingredient is not included in the recipe nutrition data.

Amount Per Serving

Calories

704.67

Calories From Fat (76%)

535.49

% Daily Value

Total Fat 61.7g

95%

Saturated Fat 37.82g

189%

Cholesterol 163.03mg

54%

Sodium 363mg

15%

Potassium 2055.27mg

59%

Total Carbohydrates 78.01g

26%

Fiber 42.83g

171%

Sugar 5.58g

 

Protein 27.72g

55%