Truffes au chocolat (Chocolate Truffles)
Rich and indulgent French truffles make any get together special.
Equipment
- Kitchen scale
- Double Boiler
Ingredients
- 125 grams at least 70% cocoa dark chocolate
- 75 grams butter cut into small pieces
- 50 grams powdered sugar
- 1 tbsp crème fraîche if you can't find crème fraîche, full fat sour cream can be substituted
- 1 egg yolk at room temperature
- 2 tbsp rum, cointreau, or grand marnier (optional)
- 1 cup unsweetened cocoa powder
Instructions
- Using a knife, chop the chocolate into small pieces
- Place the pieces into the bowl of a double boiler, over low heat, and allow the chocolate to melt completely. If you do not have a double boiler, you can melt the chocolate in the microwave, using 20 second increments, and being careful not to burn it.
- Once the chocolate is completely melted, remove from the heat.
- Work quickly to add the egg yolk, mixing it in with a wooden spoon.
- Next, add the butter, crème fraîche, powdered sugar, and lastly, the alcohol of your choice. Stir well after each addition to fully incorporate.
- Place the mixture in the refrigerator for at least 3 hours, and preferably overnight.
- When you are ready to form the truffles, place the unsweetened cocoa (or nuts, or sprinkles) in a short glass.
- When the mixture is chilled, remove it from the refrigerator. Using a small spoon, scoop enough out to form a one inch ball.
- Drop the ball of chocolate into the glass of cocoa and swirl it around until it is fully coated.
- Remove the truffle from the glass using a fork.
- You can place them in individual, paper candy cups, or directly into a metal tin.
- Keep refrigerated.