Bittersweet Chocolate Truffles

Bittersweet Chocolate Truffles

Truffles are decadent, satisfying and open to a myriad of flavorings, garnishes and textures. Have fun with this one and double the batch! Truffles make a nice little gift.

As seen on Big Sky Kitchen Season 2, Episode 5 | Small Bites. Stream on Max and @discoveryplus! @StreamOnMax #MagnoliaNetwork.

Bittersweet Chocolate Truffles

Rated 5.0 stars by 1 users

Author:

Chef Eduardo Garcia

Servings

10-12

Prep Time

210 minutes

Cook Time

5 minutes

Ingredients

1 cup heavy cream
2 teaspoons unsalted butter
1/2 teaspoon ground cinnamon
1 strip orange zest
Pinch of sea salt
1/4 teaspoon pure vanilla extract
8 ounces bittersweet chocolate, finely chopped
Toppings: Cocoa powder, toasted coconut, toasted sesame seeds, chopped pecans, Montana Mex sweet or chile seasoning blends, chopped dry fruit, cacao nibs…

Directions

In a small pan warm the cream, butter, cinnamon, orange zest, pinch of sea salt and vanilla. Over medium heat, warm the cream gently, stirring occasionally, until it comes to a simmer.
To a medium bowl add the chopped chocolate. Pour the cream over the chocolate and allow the mixture to sit for 5 minutes, undisturbed. Using a rubber spatula, stir the chocolate into the cream until smooth and fully combined. Cover with plastic wrap and refrigerate the mixture for at least 2 hours or up to overnight.
Line a small, rimmed baking sheet with parchment paper. Place the cocoa powder or other toppings in shallow bowls.
Using a small ice cream scoop or melon baller, scoop equal sized mounds of the firm mixture into the toppings and roll to coat. Roll the truffles between your palms to make bite sized balls.
Place the truffles on the prepared baking sheet. Refrigerate for at least an hour or until ready to serve.

Montana Mex

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