The holiday season is the perfect time to indulge and I can’t think of a more fitting way to do that than with decadent chocolate. Now when I say decadent, I mean the quality stuff with at least 90 percent cocoa, because after all we are talking chocolate truffles. And now is not the time to worry about those extra calories, because it’s Christmas.
This recipe for truffles is so easy to make and if you are looking for something extra special to gift the hard to please person on your gift list, then search no farther. After all who doesn’t like rich dark chocolate ?
Be sure to wear rubber gloves when forming the truffles as the chocolate will stain your hands and you don’t want to waste your time cleaning your hands when you could be eating chocolate.
Enjoy and remember to share!
16 ounces good quality dark chocolate
1 cup heavy cream
1/2 teaspoon raspberry or your favorite extract
3/4 cup Dutch unsweetened cocoa powder
Chop chocolate into medium size pieces. Add metal blade attachment to food processor. Add chocolate pieces and chop until chocolate is cut into small pieces. Heat cream in a small pot until hot but not boiling. Pour cream into food processor over the chocolate. Allow to rest for 8-10 minutes. Place cover on food processor and blend until very smooth.
Spoon chocolate into a shallow glass container. Allow to cool. Cover with plastic wrap and place in refrigerator to chill for 3-4 hours.
Remove chocolate from refrigerator. Spoon small amount to form small balls; rolling in center of palm using both hands.
Place balls on a cookie sheet that has been lined with parchment paper. Place balls in refrigerator to chill for 20 minutes. Remove and roll in cocoa, nuts or coconut. Return to refrigerator to harden. Package up for gifts or in containers to keep until ready to eat.
Because life should be good. How good is that…