...marcus rios |
Dark Chocolate Truffles
For 20
1 pound butter (4 sticks)
1 1/2 cups powder sugar
2 cups cream
1 tablespoons vanilla
2 1/4 pounds (3 - 12oz bars) semisweet dark chocolate, cut into
small pieces
1 - 12oz bar bittersweet chocolate, cut into small pieces
1 cup cocoa powder
Cream together the butter and sugar: set aside. In a medium sized
sauce pot bring cream to a boil. Reduce heat to a simmer and add
vanilla and the chocolate. Stir until halfway melted, remove from
heat and continue to stir until completely melted. Stir in the
butter-sugar mixture. Allow to rest for about 20 minutes.
Transfer into a container or dish and chill. With a teaspoon or a
small melon baller, scoop out mixture and form into round shapes.
Roll in cocoa powder. Keep refrigerated. Best eaten at room
temperature.
For 20
1 pound butter (4 sticks)
1 1/2 cups powder sugar
2 cups cream
1 tablespoons vanilla
2 1/4 pounds (3 - 12oz bars) semisweet dark chocolate, cut into
small pieces
1 - 12oz bar bittersweet chocolate, cut into small pieces
1 cup cocoa powder
Cream together the butter and sugar: set aside. In a medium sized
sauce pot bring cream to a boil. Reduce heat to a simmer and add
vanilla and the chocolate. Stir until halfway melted, remove from
heat and continue to stir until completely melted. Stir in the
butter-sugar mixture. Allow to rest for about 20 minutes.
Transfer into a container or dish and chill. With a teaspoon or a
small melon baller, scoop out mixture and form into round shapes.
Roll in cocoa powder. Keep refrigerated. Best eaten at room
temperature.
