Hello my dear readers,
It is the best day of the week.
So for this Friday I have homemade chocolate truffles.
Let’s do it.
- semi-sweet chocolate
- heavy cream
- cocoa, coconut
3/4 cup heavy cream
8 oz semi-sweet chocolate
1 TBSP butter (room temperature)
Decoration: cocoa, coconut
Pour 3/4 cup heavy cream into a saucepan and heat until it comes to a simmer.
Chop 8 oz chocolate and place into 4 cups measuring cup.
Pour hot, heavy cream over chopped chocolate and let it sit for 3 minutes.
After 3 minutes mix chocolate and cream until shiny and smooth.
Add butter and whisk until incorporate it.
Press a cling wrap on top of chocolate mixture. (see picture below)
Refrigerate it for about 2 hours or until firm enough to roll.
After 2 hours:
Roll each ball of chocolate in your hands to make 1 inch round ball or any size you like.
Next step is to roll in coconut, cocoa, nuts or sprinkles.
Keep in the fridge for 2 weeks.
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Please, be kind and share this recipe.
It is so easy to make but so hard to resist.
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See you soon…