Luscious Easy Chocolate Truffles

• Vegetarian
• Gluten free

• Baking & Spices

  • 1 cup Chocolate
  • 1 Cocoa powder, Dark Raw
  • 1 pinch Salt

• Drinks

  • 1 tbsp Espresso, hot

• Dairy

  • 1/2 cup Whipping cream

Found on twopurplefigs.com

Description

Ingredients

• 1 cup ( ½ lb) of chocolate pieces from a chocolate bark ( a mixture of milk and dark chocolate is my favorite—but entirely dark or milk or semisweet works too)
• ½ cup of Whipping cream
• 1 Tablespoon of hot brewed espresso (optional)
• pinch of salt
• Dark Raw Cocoa Powder for coating

Directions

• Heat the whipping cream in a medium size pan over medium low heat, covered with the lid until it starts to simmer—alternatively you can place the cream in a microwave safe bowl and microwave it for 1 minute until it simmers.
• Add the chocolate pieces into the cream and whisk them together until the chocolate melts and is shiny smooth.
• Cover up the truffle mixture with plastic wrap, and chill it for nearly 2 hours until it sets.
• Use a melon baller, scoop up ball sizes of the truffle mixture and dump it right in to a bowl of Cocoa powder. Roll the truffle in cocoa powder to evenly coat it.
• Repeat with the remaining mixture making sure to dip the melon baller in a cup of hot water between each scoop to avoid any truffle sticking.
• Chill the truffles or serve right away and enjoy!!
• Store the truffles in the fridge for up to 3 days.