Category: Truffles, bonbons and candies
Preparation time:30 min
INGREDIENTS:
350 g dark chocolate
150 g butter, room temperature
1 tsp vanilla extract, preferably Mexican or Madagascan
Assembly:
Divide chocolate into three equal parts. Place two parts into a microwavable bowl. Microwave for short,15 second spurts, until melted. Be careful not to burn the chocolate.
Add the rest of the chocolate, stirring until melted.
In a separate bowl, whisk butter until fluffy. Slowly add the chocolate mixture until it becomes light brown and creamy. Add the vanilla.
Attach a medium nozzle to a piping bag, and scoop the mixture into the bag.
On a baking tray lined with wax paper, squeeze out a small portion of the mixture until it forms an even ball. Repeat in a line. Set tray in the fridge for 15 minutes.
Meanwhile melt another 100 g chocolate for the coating, using the method above.
Using a dipping fork (a special fork for chocolate),dunk one ball at a time into the hot chocolate. Place onto a plate filled with a high-percentage cocoa powder and roll until evenly dusted.
Repeat until mixture is used up.
Once cooled carefully remove each truffle from plate, using dipping fork. Place in a paper petit-four case.
TIP: For variations on this classic recipe, add additional flavors such as cinnamon or sea salt at the mixing stage. You can also finish the truffles in crushed nuts or coconut flakes.
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