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Hand-rolled dark chocolate truffles from Romancing the Stove by Amy Reiley

Hand Rolled Dark Chocolate Truffles

This recipe from Amy Reiley's cookbook, Romancing the Stove, makes the perfect gift for someone you love. Box these easy, four-ingredient truffles, wrapped up with a velvet bow or just present them on your favorite plate. To ensure the truffles keep their shape, you may want to store them in the refrigerator.

Course Dessert
Cuisine American
Cooking Style Baking
Diet and Health gluten-free
Seasonal Valentine's Day
Ingredient Dark Chocolate
Prep Time 20 minutes
Cook Time 3 minutes
Cooling Time 4 hours
Total Time 23 minutes
Servings 12 truffles
Created by Amy Reiley

Ingredients

  • 3 oz premium dark chocolate*
  • 1/3 cup half and half
  • 2-3 tbsp your favorite dried fruit I recommend using blueberries and raspberries
  • cocoa powder for dusting

Instructions

  1. Grate chocolate or cut it into chip-sized pieces. (You can also use a premium chocolate chip.)
  2. Heat half and half over medium high heat to a near boil. (Don’t let it boil.)
  3. Remove pan from heat and whisk in the chocolate, stirring until the mixture is completely smooth.
  4. Cool in the refrigerator for about 3-4 hours (or overnight), until chocolate mixture has set.
  5. Using a teaspoon, scoop cooled chocolate and form a ball, pressing 1 or 2 pieces of fruit into the center. (Don’t waste your time trying to form your truffles into perfect spheres. A slightly uneven surface screams, “I rolled these chocolates with my own bare hands, expressly for your pleasure.”) If the truffles wont hold shape, refrigerate chocolate mixture for another hour.
  6. Cool the formed truffles in the refrigerator for about 5 minutes.
  7. Roll each truffle in cocoa powder. Truffles will be soft but if they are so soft that the cocoa is absorbed, store in the refrigerator.
  8. Truffles can be stored in a cool, dry place for up to 5 days.

Notes

*Note: You can use any dark chocolate bar or bittersweet baking chocolate to make this recipe, but I recommend using a chocolate that has at least 70% cocoa (look for one that tells the percentage on the label).