Chocolate Truffles Recipe

Preparation of Chocolate Mixture

Begin by finely chopping the chocolate and placing it in a heatproof bowl. In a saucepan, gently heat the heavy cream and butter until the mixture is warm and the butter is melted. Do not let it boil. Pour the warm cream mixture over the chopped chocolate and let it sit for a few minutes. Add a drop of vanilla extract, then stir until the mixture is smooth and glossy. If the chocolate hasn’t fully melted, place the bowl over a pan of simmering water (double boiler) and stir until melted. Allow the mixture to cool slightly, then refrigerate until firm.

Forming the Truffles

Once the chocolate mixture has set, use a teaspoon or a melon baller to scoop out small portions. Roll each portion between your hands to form balls. If the mixture becomes too soft to handle, refrigerate it for a bit longer. Remember to work quickly to avoid melting the truffles with your body heat.

Finishing Touches

Place the cocoa powder in a shallow dish. Roll the formed truffles in the cocoa powder until evenly coated. Shake off the excess cocoa powder. Place the truffles on a baking sheet lined with parchment paper and refrigerate until they're firm and ready to serve.